Whole-Grain Pineapple-Almond Muffins

I have always loved muffins and I absolutely love pineapple, so the idea of a pineapple muffin was compelling. These muffins, with their crunchy streusel on top, sweetly caramelized and addicting, are bursting with the taste of pineapple, complimented by fragrant almond for a fruity and satisfying snack. The natural pineapple syrup drizzled over the muffins keeps their texture moist and their flavor bright. Don't tell your kids, but they are low-fat and healthy as well.

Tools:

• mini spatula
• spatula
• whisk
• fork
• cooling rack
• 12-cup muffin tin
• cooking spray
• medium bowl
• large bowl
• small bowl
• measuring spoons
• measuring cups
• cake tester or toothpick
• liquid measuring cup (optional, but recommended)
• large strainer
• table knife

Ingredients:

Makes 12 muffins; 30 minutes prep time; 16-18 minutes cook time

Streusel:

• ¼ cup granulated sugar
• ¼ cup tblsp packed brown sugar
• ¼ cup whole-wheat flour
• pinch salt
• 3 tblsp unsalted butter, melted
• ¼ cup sliced honey roasted almonds
• ¼ cup sweetened shredded coconut

Muffins:

• 1½ cups whole-wheat flour
• 1½ cups oat flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 cup granulated sugar
• 2 large eggs
• 4 tblsp unsalted butter, melted
• ¼ cup pineapple juice concentrate (or any pineapple juice concentrate)
• 1¼ cup buttermilk
• 2 tsp almond extract
• 1 20-oz can crushed pineapple

Combine the granulated sugar, brown sugar, whole-wheat flour, salt, coconut and almonds in a small bowl. Add the melted butter and toss with a fork until evenly moistened and mixture forms large chunks throughout; set aside.

Adjust oven rack to middle position and heat oven to 400 degrees. Spray 12-cup muffin tin, inside and top*, generously with cooking spray.

* The muffins will spread over the top of the pan a little bit, and it is key that the top is sprayed so they will not stick

Whisk the whole-wheat flour, oat flour, baking powder, baking soda, and salt together in a large bowl.

Whisk the eggs, buttermilk, pineapple juice concentrate*, almond extract, sugar, and melted butter together in a medium bowl until combined.

* I used pineapple starfruit juice concentrate, because that is what I could find. Feel free to use any kind of pineapple juice concentrate.

Strain the crushed pineapple* over a bowl, saving the juice. Gently press the pineapple against the strainer with a spoon, getting most of the juice out, but not all. In an earlier version of this recipe, I tried squeezing the pineapple dry, but that resulted in a lack of pineapple flavor. However, if I left too much juice in the pineapple, the batter was too wet.
Pour the strained pineapple juice into a small pot, and simmer over low heat on a stove until it is thick, dark and syrupy. It should be reduced to about ⅓ of a cup. Let this cook as you continue with the muffins.

* This is the 20-oz can of crushed pineapple

Pour the sugar mixture into the flour mixture and stir with a spatula until combined.

Add the strained crushed pineapple and gently stir until incorporated.

Using a ⅓-cup measuring cup, divide the batter evenly among prepared muffin cups (cups will be filled to the rim).

Sprinkle the muffin tops evenly with the streusel.

Bake on the middle rack of an oven for 16-18 minutes, rotating the muffin tin halfway through. M

The muffins should spread out over the top of the muffin tin and be golden brown, creating a wide crunchy top. A toothpick or cake tester insterted in the center of a muffin should come out with few crumbs attached.

While the muffins are still warm, pour the pineapple syrup over each muffin, distributing it evenly among the muffins. Let the muffins cool before taking them out of the muffin tin.

When taking the muffins out of the muffin tin, use a table knife to gently lift the edges of each muffin before removing them from the muffin tin. Gently slide knife around the edge of the muffin cup, being careful not to damage the top of the muffin.

Store any leftovers (as though you'll have any left!) in an airtight container.