Pineapple-Coconut Muffins

Pineapple-Coconut Muffins
Photo by Scott Phillips

Ingredients

  • 1 cup crème fraîche or sour cream, at room temperature
  • 1-1/3 cups granulated sugar
  • 5 oz. (10 Tbs.) unsalted butter, melted and cooled slightly
  • 6 Tbs. pineapple juice, more as needed
  • 1 cup whole milk, at room temperature
  • 1 lb. (3-½ cups) unbleached all-purpose flour
  • 2 large eggs, at room temperature
  • + 7 more ingredients
    • 1-½ cups coarsely chopped fresh pineapple (or substitute canned pineapple, drained very well, and patted dry)
    • 4 tsp. baking powder
    • 1 large egg yolk, at room temperature
    • 12-½ oz. (3 cups) confectioners' sugar
    • ¾ cup dried, sweetened, shredded or flaked coconut
    • ½ tsp. baking soda
    • ½ tsp. table salt

Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tin (cups should be 2-3/4 inches across and about 1 inch deep) and line with paper or foil baking cups.In a large mixing bowl, sift together the flou...

View full recipe at Fine Cooking

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