Pineapple Pecan Muffins

Ingredients

1 1/3 cup all-purpose flour 1/2 cup granulated sugar 1/3 cup light brown sugar, firmly packed 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup pecans, chopped 2/3 cup rolled oats 1 cup buttermilk 1/2 cup melted butter 1 large egg 1 15 oz can crushed pineapple, drained well 1/2 cup shredded sweetened coconut Topping: 1/3 cup light brown sugar, packed 1/4 cup all-purpose flour 1/4 cup shredded sweetened coconut 2 tablespoons rolled oats 3 tablespoons cold butter, cut up

Directions

1. Line 18 muffin cups with paper muffin liners. 2. In a large mixing bowl, mix together flour, sugar, brown sugar, baking powder, baking soda, pecans, and oats. Make a large well in the center of the mixture. 3. In a separate mixing bowl, whisk together sour milk or buttermilk, melted butter or margarine, and egg. 4. Pour into well in flour mixture; stir to blend just until dry ingredients are moistened, but do not overmix. Gently fold in drained pineapple and coconut. 5. Spoon into prepared muffin cups, filling about 2/3 full. 6. To make the topping, mix together brown sugar, flour, coconut, and oats. 7. Cut in butter with a pastry blender until coarse crumbs have formed. Sprinkle coarse crumb topping over pineapple muffin batter. 8. Bake muffins at 400° for about 20-25 minutes, or until tops are lightly browned and firm. 9. Place pans on rack to cool for about 5 minutes. Gently turn pineapple muffins out onto rack to cool completely.