Description
I make and refrigerate the batter for these not-so-sweet muffins the night before. The next morning, I bake them and they are ready for breakfast or for a quick snack. I sometimes dip them in a brown sugar glaze to sweeten them up a bit.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup white sugar
- ¼ cup unsalted butter, softened
- 1 cup vanilla Greek yogurt
- 1 large egg, at room temperature
- 1 ½ teaspoons coconut extract
- 1 cup chopped fresh pineapple
- ½ cup sweetened shredded coconut
- ½ cup chopped pecans
- 1 cup brown sugar
- 2 tablespoons fresh pineapple juice
Instructions
- Sift flour
- baking powder
- baking soda
- and salt together in a bowl. Set aside.
- Cream sugar and butter in a second bowl with an electric mixer. Add Greek yogurt
- egg
- and coconut extract; beat until well combined. Add in flour mixture and mix until just combined. Fold in pineapple
- coconut
- and pecans. Cover and refrigerate batter for 8 to 12 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
- Fill each liner with batter using an ice cream scoop.
- Bake in the preheated oven until a toothpick inserted in center comes out clean
- 20 to 25 minutes. Cool for 5 minutes in the pan
- then transfer to a wire rack. Cool completely before glazing.
- Combine brown sugar and pineapple juice for glaze in a microwave-safe bowl. Microwave until sugar has melted
- 20 to 25 seconds. Dip each muffin into the glaze.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 9 hrs 15 mins
Servings: 12