1½cups (360 ml)buttermilkdairy-free milk mixed with 1 tablespoon vinegar may be substituted)
½cup (120 ml)canola, vegetable, or melted coconut oil
2largeeggs, at room temperature
1teaspoonvanilla extract
120-ounce (567 g) cancrushed pineapple, drained, reserving 2 tablespoon of the juice
½cup (46 g)sweetened shredded coconut
Coconut Crunchy Topping
½cup (46 g)sweetened shredded coconut
½cup (100 g)brown sugar
reserved 2 tablespoon pineapple juice
Instructions
Preheat the oven to 425° F. Line muffin tins with paper muffin liners and then spray them with nonstick spray. Set aside.
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
In another bowl, whisk together the eggs and sugar. Add the buttermilk, oil, and vanilla and whisk well.
Make a well in the dry ingredients and pour the wet ingredients in the well. Top with the drained pineapple and coconut and use a spoon to gently mix everything together. Don't overmix. Let the batter rest while you make the topping and your oven preheats fully, at least 5 minutes.
Make the Topping
In a small bowl, mix together all topping ingredients.
Assemble and Bake the Muffins
Scoop the muffin batter into the prepared liners, filling all the way to the top. Top each muffin with about 1 tablespoon of the topping for jumbo muffins, ½ tablespoon for regular-sized, and 1 teaspoon for mini muffins.
Bake at 425° F for 5 minutes, then reduce the temperature to 375° F. For jumbo muffins, bake for an additional 25-30 minutes. For regular-sized muffins, bake for an additional 15-20 minutes, and for mini muffins, bake for an additional 10-12 minutes.
Cool on a wire rack. Muffins can be kept at room temperature for a few days, well covered, or can be frozen, well wrapped, for up to 3 months.