These Ambrosia Muffins were good. I mean really good! And super moist!
I had never heard of Ambrosia Muffins before until I saw them in Taste of the South Magazine’s Cake & Pie December 2014 issue. There are many delicious looking recipes in there…I hope I have time to make them all!
Getting back to these delicious muffins, they are loaded with dried cherries, crushed pineapple, orange zest, and are bound together with delicious coconut milk. These great muffins are topped with a buttery, crunchy topping that features coconut and pecans. They couldn’t be easier to make, you don’t even need a mixer! The tart chewy cherries are delicious mixed with the sweetness of the coconut and pineapple!
As with everything you make with nuts, taste them first if you’ve had them for a while, to make sure they’re fresh. There is nothing worse than using all of your ingredients and finding out you’ve used stale nuts. You’ll know they’re stale by their taste…they taste awful!
I made them and brought them to church, and need I say, there were none left to bring home!
Whether you’re making these for a brunch, lunch, breakfast, pot luck, or just for your family, these are surely a winner!
- 2-1/2 c. all purpose flour
- 1 c. granulated sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1-1/3 c. unsweetened coconut milk
- 1 (8 oz) can crushed pineapple, drained
- 1/3 c. canola oil
- 2 large eggs, lightly beaten
- 1 Tbsp orange zest
- 1 c. dried tart cherries
- 2/3 c. all purpose flour
- 2/3 c. firmly packed light brown sugar
- 6 Tbsp unsalted butter, softened
- 1/4 c. chopped pecans
- 1/4 c. Sweetened Flaked Coconut
- 1/2 tsp. salt
- 1/2 tsp. orange zest
- Preheat oven to 350 degrees F. Line 18 muffin cups with paper liners. Spray liners with nonstick cooking spray, set aside.
- For muffins: In a large bowl, stir together flour, sugar, baking powder and salt. In a medium bowl, stir together coconut milk, pineapple, canola oil, eggs and zest. Add coconut milk mixture to flour mixture, stirring just until combined. Stir in cherries. Divide batter evenly among prepared muffin cups.
- For topping: In a small bowl, stir together flour, brown sugar, butter, pecans, coconut, salt and zest until crumbly. Sprinkle topping evenly over batter filled cups.
- Bake until a wooden toothpick inserted in center comes out clean, 15 to 18 minutes.