How to make it

  • Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil (or spray with cooking spray) a standard 12-cup muffin tin or line with baking cups.Spray the top of the muffin tin as these rise up quite high and may stick to the top.
  • In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, sour cream, eggs, and egg yolk until well combined.
  • Pour the wet ingredients into the dry and fold gently just until the dry ingredients are mostly moistened (the batter will be lumpy). There should still be quite a few streaks of dry flour.
  • Sprinkle the pineapple and coconut onto the batter, and fold them in until just combined. (The batter will be lumpy; don’t try to smooth it out.) Do not overmix.
  • The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 to 35 minutes. (The muffin tops will probably meld together.) Let the tin cool on a rack for 15 to 20 minutes.
  • Glaze the muffins
  • Put the sugar in a small mixing bowl. Add the pineapple juice and whisk until smooth. The glaze should be thin enough that it will drip off a spoon; if it’s more like a spreadable icing, thin it with more pineapple juice, 1 Tbs. at a time.

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