AMBROSIA MUFFINS - Karen Lipa

Our heavenly ambrosia muffins are filled with sweet coconut, pineapple, cherries, and pecans. This ambrosia muffins recipe produces a beautiful and tasty treat that works well for the holidays, a potluck, or even a spring brunch.

There’s just something special about the combination of flavors in these muffins. I mean, we’re talking pineapple, cherries, coconut, and pecans!

Ambrosia Muffins are moist, delicious, and loaded with coconut goodness! #Muffins #Ambrosia

You might remember that my husband is a huge fan of muffins. While my snickerdoodle muffins are his favorite, these ambrosia muffins are a close second.

He loves having a muffin with his evening coffee.

I love keeping muffins around the house as a quick grab-and-go breakfast, or a tasty brunch to enjoy with guests who drop by.

These ambrosia muffins are also nice for taking to events. Just pop them into an airtight container and you’re ready to go. This muffin tin with lid is a lifesaver!

Moist and delicious ambrosia muffins are loaded with coconut goodness!

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INGREDIENTS

• MUFFINS


• 2 ½ cups all-purpose flour


• 1 cup granulated sugar


• 1 tablespoon baking powder


• 1 teaspoon Kosher salt


• 1 ⅓ cups unsweetened coconut milk


• 1 ( 8 oz.) can crushed pineapple, drained well


• ⅓ cup canola oil


• 2 large eggs, lightly beaten


• 1 tablespoon orange zest


• 1 cup dried tart cherries


• CRUMBLE TOPPING


• ⅔ cup all-purpose flour


• ⅔ cup packed brown sugar


• 6 tablespoon unsalted butter, softened


• ¼ cup chopped pecans


• ¼ cup sweetened flaked coconut


• ½ teaspoon kosher salt


• ½ teaspoon orange zest

INSTRUCTIONS

• Preheat oven to 350 degrees. Line 18 muffin cups with paper liners. Lightly spray with non-stick cooking spray.


• In a large bowl whisk together the flour, granulated sugar, baking powder and the Kosher salt; set aside.


• In a medium bowl stir together, the coconut milk, pineapple, canola oil, eggs, and the orange zest until well blended.


• Combine the wet ingredients with the dry stirring just until combined. Using a wooden spoon stir in the cherries. Divided the batter evenly into the muffin cups.


• In a small bowl , stir together the flour, brown sugar, butter, until crumbly. Stir in  pecans, coconut, salt and the orange zest. Sprinkle evenly over batter.


• Bake for 16 to 20 minutes, or until a toothpick inserted into the center comes out clean.

RECIPES AND IMAGE ADAPTED FROM https://dearcrissy.com

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