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Ingredients
- 1 c dried pineapple, additional 12 pieces of fried pineapple for garnish before baking (about 6 1/2 oz total)
- 1 c dark Jamaican rum (optional)
- 2 c flour
- 1 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- 6 oz (1 1/2 stick) unsalted butter, room temp
- 1 c sugar
- 2 large eggs, room temp
- 1 c dairy sour cream
- 1 t vanilla extract
- 3/4 t finely minced orange zest
- 3/4 c sweetened flaked coconut
Details
Servings 12
Preparation
Step 1
Place the pineapple in a small saucepan and pour the rum over it. If you are not using the rum, pour 1 cup water (preferably springwater). Bring to boiling, then allow the pineapple to cool in the liquid for about 30 minutes. Drain the pineapple. (If you are using rum, after draining, either discard it or reserve it for another use). Pat the pineapple dry with paper towels, reserve 12 pieces, and roughly chop the remainder and set aside.
Preheat oven 350F. Thoroughly butter the top of a 12-muffin pan. (this is to ensure easy release of muffins after baking). Place paper liners in the 12 muffin cups.
Sift together the flour, baking powder, baking soda, and salt. Set aside.
In the large bowl of an electric mixer, beat the butter on medium speed until it is very creamy. Gradually add the sugar and beat well, until the mixture turns light. Add the eggs, one at a time, and beat until the mixture is well combined. On low speed, mix in the sour cream, vanilla, and zest until completely combined. (Mixture will look curdled). Gently stir the flour mixture, pineapple, and coconut into the butter mixture, stirring only until completely combined. (Batter will be thick)
Using a 1/2 c measure, measure a scant 1/2 cup batter into each paper liner. Top each muffin with a reserved piece of pineapple. Bake for 15-20 minutes, or until the muffins are puffed , gold brown, and a toothpick inserted in the center of a muffin comes out clean. Gently remove muffins from pan. Serve hot or at room temp.
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