Description
Ambrosia Muffins are moist, flavorful treats bursting with tropical flavors of pineapple, coconut, and orange zest, complemented by the tartness of dried cherries and a crunchy pecan topping. These muffins are perfect for breakfast or a delightful snack, combining a tender crumb with a sweet, nutty streusel.
Ingredients
Scale
Muffin Batter
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon Kosher salt
- 1 â…“ cups unsweetened coconut milk
- 1 (8 oz.) can crushed pineapple, drained well
- â…“ cup canola oil
- 2 large eggs, lightly beaten
- 1 tablespoon orange zest
- 1 cup dried tart cherries
Streusel Topping
- â…” cup all-purpose flour
- â…” cup packed brown sugar
- 6 tablespoons unsalted butter, softened
- ¼ cup chopped pecans
- ¼ cup sweetened flaked coconut
- ½ teaspoon Kosher salt
- ½ teaspoon orange zest
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
- Mix dry ingredients for batter: In a large bowl, whisk together 2 ½ cups flour, granulated sugar, baking powder, and 1 teaspoon Kosher salt until evenly combined.
- Combine wet ingredients: In a separate bowl, mix the unsweetened coconut milk, drained crushed pineapple, canola oil, beaten eggs, and orange zest until well blended.
- Make the muffin batter: Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; some lumps are fine.
- Fold in dried cherries: Gently fold 1 cup of dried tart cherries into the batter ensuring they are evenly distributed.
- Prepare streusel topping: In a medium bowl, combine ⅔ cup flour, brown sugar, softened butter, chopped pecans, sweetened flaked coconut, ½ teaspoon Kosher salt, and ½ teaspoon orange zest. Using a fork or your fingers, mix until the mixture forms coarse crumbs.
- Fill muffin cups and top: Spoon the batter evenly into the prepared muffin cups, filling about 2/3 full. Sprinkle the streusel topping generously over each muffin.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for about 20 minutes or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Cool and serve: Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Ensure pineapple is well drained to avoid soggy muffins.
- Do not overmix the batter to keep muffins tender and light.
- You can substitute dried tart cherries with dried cranberries if preferred.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- The streusel topping adds a delightful crunch but can be omitted for a simpler muffin.
