Tropical Muffins

Preheat the oven to 350°F and lightly grease a muffin tin with oil or butter.

Combine the all-purpose flour, baking powder, baking soda, and salt in a large mixing bowl and whisk together until evenly distributed.

In a separate bowl, whisk together the well-beaten egg, cooking oil, and dairy sour cream until smooth and fully incorporated.

Fold the wet ingredients into the dry ingredients, stirring gently just until the batter is combined—do not overmix.

Drain the crushed pineapple, reserving 2 tablespoons of juice, then fold the pineapple into the batter along with the reserved juice.

Stir in the packed brown sugar, chopped nuts, and coconut until evenly distributed throughout the batter.

Divide the batter equally among the muffin cups, filling each about two-thirds full.

Bake in the preheated oven for 18–22 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.