Ambrosia Muffins | A moist muffin with pineapple, coconut, cherries and a delicious coconut pecan topping. The perfect grab and go breakfast for those busy mornings or add them to your Christmas morning buffet. Be the most popular employee at work and treat the office staff to a basket of homemade Ambrosia Muffins!
These wonderful Ambrosia Muffins freeze beautifully. That’s great news! This recipe makes 18 muffins. That leaves plenty for the freezer. I love having one for a mid day snack. Take a frozen one to work and by the time you’re ready to have one it’ll be defrosted.
Most of us have had an ambrosia salad at some point in our lives. In fact it usually graces most holiday tables and is a staple at potlucks. What is an ambrosia salad? It’s a fruit salad with traditional ingredients like pineapple, oranges, marshmallows and coconut. A yummy salad that’s more like a dessert than a salad.
Click here for another great fruit filled muffin—->>>>MORNING GLORY MUFFINS. These Morning Glory Muffins are filled with everything you could ever want in a muffin! Carrots, applesauce, oats and dried fruit.
There’s nothing better than receiving a homemade gift from someone that hand crafted it themselves. The next time you need a gift for giving…..Create your own Breakfast themed gift basket! Filled with scones, muffins and tea. Like….MINI LEMON POPPY SEED SCONES, FRESH STRAWBERRY SCONES or CHRISTMAS SCONES! Click here for over 200 breakfast recipes—->>>>BREAKFAST RECIPES
For the Muffins
- 2 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup dried tart cherries
- 1 1/3 cups unsweetened coconut milk
- 1 (8 ounce) can crushed pineapple, drained
- 1/3 cup vegetable oil
- 2 large eggs, lightly beaten
- 1 tablespoon orange zest
For the Topping
- 2/3 cup all purpose flour
- 2/3 cup light brown sugar, packed
- 6 tablespoons unsalted butter, softened
- 1/4 cup pecans, chopped
- 1/4 cup sweetened flaked coconut
- 1/2 teaspoon salt
- 1/2 teaspoon orange zest
For the Muffins:
Preheat oven to 350°. Line muffin cups with 18 liners, spray each liner with non stick cooking spray.
In a large bowl whisk together the flour, sugar, baking powder, salt and cherries. Make a well in the center, add the coconut milk, pineapple, oil, eggs and orange zest. Stir just until combined. Use an ice cream scoop to divide batter among prepared muffin cups (about two thirds full).
For the Topping:
In a medium bowl stir together the flour, brown sugar, butter, pecans, coconut, salt and orange zest until combined and crumbly. Sprinkle on top of each filled muffin cup.
Bake 20 ti 25 minutes or until a toothpick inserted into the center comes out clean.
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This recipe was inspired from the Taste of the South Pecan Everything Magazine.