Pineapple-Coconut Muffins

Ingredients

• 1 cup crème fraîche or sour cream, at room temperature
• ½ tsp. baking soda
• ½ tsp. table salt
• 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
• + 7 more ingredients
• • 1 lb. (3-½ cups) unbleached all-purpose flour
  • 4 tsp. baking powder
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • ¾ cup dried, sweetened, shredded or flaked coconut
  • 12-½ oz. (3 cups) confectioners' sugar
  • 1-½ cups coarsely chopped fresh pineapple (or substitute canned pineapple, drained very well, and patted dry)

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