Pina Colada Muffins II

Perusing the April/May 2009 issue of Cooking Pleasures, I knew I'd have to try the recipe for Pina Colada muffins. They're among my stepfather's favorites and have just enough sweetness for a brunch treat. If you'd like a more cake-like muffin, consider substituting the coconut milk with an equal amount of cream of coconut.

Pina Colada Muffins

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/4 cup vegetable oil
2 tablespoons brown sugar, packed
1 egg
1/2 cup coconut milk
1/4 cup pineapple juice, unsweetened
1 cup sweetened flaked coconut
1 cup crushed pineapple, well-drained

Topping
1/2 cup sweetened flaked coconut
2 tablespoons butter, softened
2 tablespoons brown sugar, packed
1 tablespoon flour

Preheat oven to 400 degrees. Place paper liners in a 12-serving muffin pan.

Whisk together flour, baking power and salt; set aside.

Beat sugar, oil and brown sugar until well-blended. Add in egg. Beat in coconut milk at low speed. Slowly incorporate flour mixture. Finally, mix in coconut and pineapple.

Pour batter approximately three-quarters full into prepared muffin pan. Combine topping ingredients and sprinkle over muffins. Bake for 25 minutes or until a tester comes out clean and the tops of the muffins spring back.