Tropical Paradise: Kumquat Pineapple Muffins With Coconut and Pistachios
Kumquat Pineapple Muffins With Coconut and Pistachios
With their tropical flavor and moist, airy texture, these lovely muffins are an ideal breakfast item or a perfect, never-too-sweet accompaniment to coffee.
Kumquat (KUHM-kwat) is a citrus fruit, the size of a large olive, with an edible sweet rind and sour flesh. It adds a welcome burst of tartness to the muffins and balances out the sweetness of the pineapple and coconut. Wash the kumquats thoroughly and remove the little stems on top. Also, try to buy organic kumquats; you’re using the whole fruit, including its skin, and that’s where pesticides tend to dwell.
The recipe makes a generous amount of batter, which is great for the paper tulip liners I used. They stick out from the baking pan, and you can fill them higher than regular paper liners, resulting in a taller muffin. If you’re using those, you might need to bake two batches.
- Yields 12 large muffins
- 3 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3 eggs
- 1½ cups coconut sugar
- 1 cup vegetable oil
- 1½ cups kumquats, washed, seeds removed, finely chopped
- 1 cup fresh or frozen pineapple, finely chopped
- ½ cup shredded unsweetened coconut
- ¼ cup pistachios, finely chopped
- Preheat the oven to 375 degrees and line a 12-cup muffin pan with paper tulip baking cups.
- Mix the flour, baking soda, salt and cinnamon in a medium bowl.
- Beat the eggs in a large bowl, and stir in the sugar and oil. Fold in the flour mixture with a wooden spoon, and stir until no flour is visible. Mix in the kumquats, pineapple, coconut and pistachios.
- Using a spoon, divide the batter evenly between all the cups (if using regular paper liners, fill ¾ full). Bake in the oven until a cake tester or small knife inserted into the middle of a muffin comes out clean, about 30–35 minutes. Remove from the oven and transfer to a cooling rack.