Pineapple-Coconut Muffins

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