PINEAPPLE-ORANGE SUNSHINE MUFFINS

Chewy dried pineapple in an orange juice–sweetened muffin tastes like sunshine. The unsweetened coconut toasts on top, releasing a mouth-watering scent that heightens the tropical taste.

makes 3 dozen

vegan (dairy-free, no eggs)

• 1 cup (144 g) white whole wheat flour
• 1 cup (142 g) unbleached all-purpose flour
• ⅓ cup (69 g) sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (186 g) fresh orange juice
• ½ cup (112 g) grapeseed or other neutral oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon pure vanilla extract
• 1 cup (110 g) finely diced unsweetened dried pineapple
• ½ cup (47 g) unsweetened coconut flakes

1. Position a rack in the center of the oven and preheat to 375°F. Coat 36 mini muffin cups with nonstick cooking spray (or, if necessary, bake in batches).

2. Whisk both flours, the sugar, baking powder, baking soda, and salt in a large bowl. Whisk the orange juice, oil, vinegar, and vanilla in a medium bowl until well blended. Make a well in the dry ingredients and add the wet ingredients. Fold gently just until all the dry ingredients are evenly moistened. Fold in the pineapple until evenly distributed. Divide the batter among the prepared muffin cups. Sprinkle the coconut on top and gently press into the batter.

3. Bake until the coconut is golden brown and a toothpick inserted in the center of a center muffin comes out clean, 13 to 17 minutes.

4. Cool in the pan on a wire rack for 5 minutes. Carefully slide a small offset spatula or knife between each muffin and the pan to pop the muffins out. Cool on the rack until warm or at room temperature.

MAKE AHEAD

The muffins are best the day they’re made but will keep at room temperature for up to 3 days or in the freezer for up to 2 weeks.