Muffins (Maui)

Sue Freeman posted 2-22-99
From: American Home Baking

Maui Muffins

1 1/2 cups all purpose flour
1/2 cup granulated sugar
1/3 cup firmly packed brown sugar
1 tablespoon baking powder
1/2 tsp baking soda
3/4 cup finely chopped macadamia nuts
2/3 cups old fashioned rolled oats
1 cup buttermilk
1/2 cup butter, melted and cooled
1 large egg
1 cup canned crushed pineapple,drained well
3/4 cup shredded sweetened coconut


1/3 cup firmly packed brown sugar
1/4 cup all purpose flour
1/4 cup shredded sweetened coconut
2 Tablespoons old fashioned rolled oats
3 Tablespoons chilled butter, cut into small pieces

Preheat oven to 400.

Grease 18 standard size muffin pan cups or line with paper liners.

Mix together, flour, granulated sugar, baking powder, baking soda. Mix in nuts and oats.

Mix together buttermilk, melted butter and egg. Make a well in the center of flour mixture.

Add buttermilk mixture all at once to well, tossing with a fork until all dry ingredients are incorporated. Do not overmix. Fold in pineapple and coconut.

Spoon batter into prepared muffin tins, filling cups 2/3 way full.

Mix together topping ingredients and cut in butter. (I used a processor and just pulsed once or twice and it was great.)

You want coarse crumbs. Sprinkle topping over top of batter.

Bake until tops are golden brown and firm to touch. About 20 minutes. Transfer pans to wire racks to cool for 5 minutes.

Turn muffins out onto racks to cool completely.

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