Delight in these tropical-inspired muffins, combining the sweet flavors of pineapple and coconut with a crunchy topping.
Preheat your oven to 400°F (200°C) and prepare a muffin tin with liners or grease it.
Using liners makes cleanup easier and ensures the muffins release cleanly.
In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, pecans, and oats.
Mix thoroughly to evenly distribute the ingredients.
In another bowl, whisk together the buttermilk, melted butter, and egg.
Ensure the butter is not too hot to prevent cooking the egg.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Avoid overmixing to keep the muffins tender.
Gently fold in the crushed pineapple and sweetened flaked coconut.
Folding gently prevents the batter from becoming dense.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Use an ice cream scoop for even portions.
In a small bowl, mix together the brown sugar, flour, coconut, and oats for the topping. Cut in the butter until the mixture resembles coarse crumbs.
Chill the topping mixture briefly to make it easier to handle.
Sprinkle the topping evenly over the muffin batter.
Press the topping lightly to help it adhere during baking.
Bake the muffins in the preheated oven for about 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a rack prevents the bottoms from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy your tropical treat!
Pair with a tropical fruit salad for a delightful snack.
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