A merry belated Easter to you all: I succeeded in drinking lots of wine and feasting on delectable ham and other goodies. Teehee – Easter is always a success when I get to eat lots and lots of food that does not include dining hall slop.
Before I left for the Easter weekend, I managed to whip up these wonderful Piña Colada inspired muffins. I had the idea from the Piña Colada Cupcakes I tried about a year ago, but like I’ve mentioned before…
cupcakes have got nothin’ on my muffins. 😉
Please let me know when you’re tired of that statement. Oh, you are already? Noted.
Anyhoo – coconut milk, pineapple chunks, and a coconut crumb come together to form these sweetly Spring and/or Summery muffins. A wonderfully fruity breakfast version of your favorite cocktail, these Pina Colada Muffins are like the tropical Coffee Crumb Muffins you’ve always dreamed about.
Or maybe I’ve just dreamed about them?
Again – don’t answer that. Let me think you also dream about muffins.
Oh and you may have noticed by now….
I GOT A NEW CAMERAAAAAAAAAA.
My dear friends, I happen to have the most lovely mother in the world (hi mom!) who just happened to have a Canon 40D DSLR lying at home. She was happy enough to switch with me and take my Canon Powershot so that I could try out the magic that is a proper DSLR camera.
And you guys….
this sh*t is insane!
I apologize for the profanities – I try to be as good as I can here on the blog.
BUT DUDE – LOOK AT THAT SH*T.
Okay I’m done now I promise. I just can’t stop smiling when I see that glorious muffin in perfect focus, with each pixel presented in perfect clarity.
I’m still working out the kinks and all; there are a ton of buttons on this camera that I’ve never seen before in my little experiences with digital photography. But it’s so so exciting. I can’t wait to see where these new photos can take me!
New camera, new muffins, new month – things are looking good for On Sugar Mountain and yours truly. We also happen to be in the home stretch here for the end of my college career (OMG WHAT IS HAPPENING!?!?) so that should ensure that the next few weeks are exciting at any rate.
Oh and before I forget – did you all know that Google Reader is retiring?? I didn’t realize that services could “retire” but apparently Google sees no need for an RSS Reader, though I beg to differ since I happen to be a huge fan of it. I recently moved all my subscriptions over to BlogLovin, and it has a wonderful interface in case you are wondering what to do with your current subscriptions. You can re-subscribe to On Sugar Mountain using this link and here’s a nifty link from Gimme Some Oven on how to migrate all your subscriptions over in one go from Google Reader to Bloglovin’.
Well, I have an April Fools’ Bake Sale to go oversee, so I shall talk to you all tomorrow and share a lovely recipe for 5 Ingredient Coconut Curry. Until then,
Piña Colada Muffins
- 2 cups flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 1 egg
- 3/4 cup coconut milk
- 1 cup crushed pineapple (save the juice from the can)
for the crumble:
- 3 tbsp flour
- 3 tbsp sugar
- 3 tbsp shredded coconut
- 1 tbsp melted butter
for the pineapple glaze:
- 1 to 2 tbsp pineapple juice
- 1 cup powdered sugar
- Make the crumble: Whisk together flour, sugar, and shredded coconut. Add melted butter and combine with fork or fingers until mixture resembles coarse crumbles. Set aside til ready to use
- Make the muffins: Preheat oven to 350 degrees and spray one 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk together oil, egg, coconut milk, and crushed pineapple.
- Pour wet ingredient mixture over dry ingredient mixture and stir with wooden spoon until just combined. Fill muffin cups 3/4 way full and top with coconut crumble mixture.
- Bake at 350 degrees for 15-18 minutes, or until a toothpick inserted into muffin comes out with only a few crumbs attached. Let cool in pan for 5 minutes, then use knife to gently loosen muffins and remove to cooling rack to cool completely.
- While muffins are cooling, make the glaze. Whisk pineapple juice and powdered sugar together until thick glaze forms. Add another tablespoon of juice if mixture is too thick, or another tablespoon of powdered sugar if too thin. Once you’ve reached your desired consistency, drizzle over cooled muffins.
All Photos, Recipe And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain