Pineapple Coconut Muffins

Ingredients

• 8 tablespoons unsalted butter, very soft
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup coconut milk
• 1 1/4 cups sweetened, flaked coconut, divided
• 1 1/4 cups all purpose flour
• 2 1/2 teaspoons baking powder
• 1 cup drained pineapple cubes, chopped

Directions

1. Set an oven rack in the upper-middle position and heat the oven to 375 degrees F. Fit a 12-cup muffin pan with cupcake liners.
2. In a large bowl, mix the butter with the sugar and salt until it turns creamy. Add the eggs 1 at a time, whisking each one in before adding the next.
3. Whisk in the coconut milk and 3/4 cup coconut. Add the flour and baking powder to the same bowl and whisk until everything is combined.
4. Whisk the pineapple cubes into the batter. Portion the batter among the muffin cups, then scatter the remaining coconut over the tops.
5. Bake for about 20 minutes, until the muffins are golden and set. Leave them in the pan for 5 minutes, then move them to a wire rack to cool.