Pineapple Muffins with Coconut Streusel
As you may have guessed, I've been on a muffin kick lately. First the Sugar-Crusted Raspberry Muffins, and then, on the same post, the Lemon-Blueberry Muffins--I can't seem to get enough. Wouldn't it be nice if we could make these muffins just a bit healthier? Maybe by adding some whole grains to the recipe? I know, I know--whole grains can make for a rather dry muffin (is anyone thinking Betty White and her "Dusty Muffins" on SNL?--heehee). Seriously, though, it looks like there's a new kid in town: Gold Medal® White Whole Wheat Flour.
While most whole wheat flours are made from hard red spring wheat, Gold Medal® White Whole Wheat Flour is made from hard white spring wheat. So, it's whole grain, but with a similar taste and texture to all purpose flour. That's what I was told...but since I am a skeptic, I thought I had better try it out.
I've been toying with the idea of a pineapple muffin for a few days. I wanted to incorporate Greek yogurt, like I did for the Lemon-Blueberry Muffins, and I also thought a coconut streusel topping sounded good. So, with the goodness of whole grain added in, here is the final creation:
Pineapple Muffins with Coconut Streusel
¼ cup white whole wheat flour
1 tablespoon granulated sugar
¼ teaspoon cinnamon
3 tablespoons shredded coconut
2 tablespoons cold butter
1 cup all purpose flour
1 cup white whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon grated orange peel
½ teaspoon cinnamon
¼ teaspoon cardamom
½ cup sugar1 (6 oz) container pineapple Greek yogurt
1 egg, slightly beaten
6 tablespoons unsalted butter, melted
½ teaspoon vanilla
1 (8 oz) can crushed pineapple with juice
Preheat oven to 375 ° F. and line a 12 cup muffin pan with paper liners.
In a small bowl, combine ¼ cup white whole wheat flour, 1 tablespoon sugar, cinnamon and coconut. Cut in the butter with a fork until it forms coarse crumbs; set aside.
Truth be told, for my second batch of muffins, I used 1/4 cup of brown sugar and left out the coconut. Both were good, but the coconut one was prettier. :)
In a large bowl, whisk together the flour, baking powder, salt, orange peel, cinnamon, cardamom and sugar; set aside.
I always spoon the flour in, so I don't get too much. This would be especially important when using whole wheat flour. Gold Medal suggests that at first you sub 25%-50% of your all purpose flour for the white whole wheat. I did 50%.
Adding the cinnamon and the cardamom was a second thought, but it really made these muffins taste great. If you don't have cardamom, just use the cinnamon.
Stir together the yogurt and the egg in a microwave safe bowl or large measuring cup. Microwave for 20-25 seconds, or until the mixture is at room temperature. Stir in the melted butter, vanilla, and pineapple.
Don't over mix or you'll have one tough muffin.
Add the pineapple mixture to the flour mixture and gently stir with a rubber spatula or wooden spoon until just blended. Spoon the batter into the lined muffin cups. Sprinkle the streusel over the muffin tops. Bake for 17-20 minutes, or until the tops spring back when lightly touched.
I used a cookie scoop to put the batter in the liners.
Dang--they didn't last long. White whole wheat flour rules!
So how about a chance to try out that flour for free? I won't make this hard--just leave a message on this post and tell me what recipe you would change up by including Gold Medal® White Whole Wheat Flour, and you will have a chance to win this prize package:
The prize packet includes: a VIP coupon for a package of Gold Medal® White Whole Wheat Flour, instructions for conversion, a cookie jar, and recipe cards. You must be 18 years of age and reside in the USA. Also, please leave me an email address, so I can contact you if you win. I'll choose the winner on September 18, 2011 using Random.Org. Good luck!
Disclosure: The Gold Medal White Whole Wheat flour product, information, and giveaway have been provided by Gold Medal through MyBlogSpark. The recipe and all opinions are my own.