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Pina Colada Streusel Muffins | Can't Stay Out of the Kitchen | Invite the Islands into your house for #Easter #Breakfast with these spectacular #muffins. They're filled with #Pineapple, #Coconut & #MacadamiaNuts for a rich, even decadent #BreakfastMuffin that you'll drool over! #Holiday #GreekYogurt #HolidayBreakfast #EasterBreakfast #MothersDayBreakfast #PinaColada #PinaColadaStreuselMuffins

Pina Colada Streusel Muffins

Teresa Ambra
These lovely muffins are great for holiday breakfasts like Easter, Mother's Day or Father's Day. They're filled with crushed pineapple, coconut, coconut extract and have a macadamia nut streusel topping and vanilla cream glaze. If you enjoy pineapple, these rich, decadent muffins will make you drool!
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Prep Time 45 minutes
Cook Time 24 minutes
Total Time 1 hour 9 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 17
Calories 325 kcal

Equipment

  • 2 12-tin muffin pan
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • 1 whisk
  • 2 small mixing bowls
  • 1 nut chopper if nots are not previously sliced
  • measuring cups
  • measuring spoons

Ingredients
  

STREUSEL TOPPING:

  • 1/3 cup brown sugar packed
  • 1 tbsp. granulated sugar
  • 1/4 cup unsalted butter melted
  • 2/3 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1/2 cup macadamia nuts sliced

MUFFINS:

  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 5.3 oz. container Pineapple ala mode Greek yogurt (or any pineapple yogurt) or Icelandic yogurt
  • 2 tsp. vanilla extract
  • 1 tsp. coconut extract
  • 2 cups UNBLEACHED flour (bleached flour toughens baked goods)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3 tbsp. heavy whipping cream or half-and-half
  • 20 oz. can crushed pineapple very well drained
  • 1 cup coconut

GLAZE:

  • 1 cup confectioners’ sugar
  • 3-4 tbsp. heavy whipping cream
  • 1/2 tsp. vanilla extract

Instructions
 

STREUSEL TOPPING:

  • In a small mixing bowl, combine all the ingredients.
  • The mixture will be crumbly.
  • Set aside.
  • Preheat oven to 425°.
  • Spray muffin pans with Baker’s Joy or other nonstick cooking spray with flour.
  • Set aside.

MUFFINS:

  • In a medium bowl combine butter, sugars, eggs, yogurt, vanilla, coconut extract, baking soda, baking powder, salt and whipping cream and mix with an electric mixer until well combined.
  • Stir in flour, coconut and drained, crushed pineapple gently with a wooden spoon until ingredients are just moistened.
  • Don’t overmix the batter.
  • Spoon the muffin batter into prepared muffin tins all the way up to the top.
  • Crumble the crumb topping over each muffin and press the topping down gently into the muffins.
  • Bake for 5 minutes at 425°.
  • Adjust heat to 350° and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
  • Cool about 10 minutes.
  • Add glaze.

GLAZE:

  • Whisk all of the ingredients together.
  • Allow muffins to cool about 10 minutes in muffin tins.
  • Remove muffins from baking tins and place on wire rack.
  • Place glaze mixture in a zip lock bag and cut off corner.
  • Drizzle glaze over muffins.

Notes

NOTE: Be sure to stir yogurt before adding to ingredients.
 
NOTE: Milk will not bring the proper consistency in the glaze. Cream is preferred.
 
NOTE: If using a zip lock bag to pipe icing, you'll need to find one that doesn't have an "easy fill" bottom. Those won't work.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 325kcalCarbohydrates: 43gProtein: 5gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 50mgSodium: 185mgPotassium: 137mgFiber: 2gSugar: 27gVitamin A: 376IUVitamin C: 3mgCalcium: 57mgIron: 1mg
Keyword breakfast, brunch, coconut, muffins, pineapple
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