Coconut Rum Caramel & Pineapple Muffins + Cinnamon Streusel

I might as well just turn this into a dessert blog...

Considering this is my out of 6 recipes in the past 2 weeks, 4 have been sweets (

example A

,

example B

,

example C

, and Example D- this one).

I'm not ashamed.

I will say that my parents are starting to hate me, though-- and not just for leaving ginormous messes behind. They're always trying to eat healthier, and let's just say I get my self control from both of them... 

Meaning they (and myself) have NONE!

Oh well. When food is this good, there's no point in even having self control anyways.

So, more about this delicious food...

These muffins are so amazing, and so perfect for Mother's Day!! They're sweet and sticky and drenched in boozy caramel and-- do I even need to say more? 

They almost taste like a mix of a cinnamon roll (thanks to the bomb streusel) & pineapple upside down cake.

So... perfect.

Okay, my initial idea was to make pineapple upside down muffins, but after I put them in the oven, I felt this crazy need for streusel. Because sweets are ALWAYS better with more. Always. 

Once I put the streusel on, there was no way these could be "upside down" cakes and still stay in one piece.

As you can probably tell...

Luckily, the shape and form of these guys don't change their taste.

I feel like I should talk about the caramel for a little, too.

I've been loving putting a little bit of liquor in my caramel lately- see

here

and

here

.

In this case, the coconut rum is a match made in heaven with these muffins. It makes the caramel super glossy and heck of a lot tastier!!

The streusel also has sticky crystalized sugary globs of dried pineapple melted throughout it...

Just saying.

Coconut Rum Pineapple "Upside Down" Muffins w/ Streusel

Makes 16 medium cupcakes

For the Muffins:

• 2/3 + 1/2 cup all-purpose flour

• 1/3 cup wheat flour

• 2/3 cup packed light brown sugar

• 1/4 cup coconut oil

• 1/2 cup coconut milk

• 1 cup greek yogurt

• pinch salt

• 1 tsp. vanilla extract

• 1/4 tsp. coconut extract

• 2 tbs. coconut rum

• 1 1/2 tsp. baking powder

• 1/2 tsp. baking soda

Pre-heat oven to 350º.

In a mixer, beat the eggs and sugar together until combined. Add greek yogurt, milk, melted coconut oil, vanilla & coconut extracts, and salt. Mix until combined. Add in flour 1/2 cup at a time on low speed until all incorporated, then add the baking powder and baking soda. Once mixed, add rum, and beat 1 final time until all combined. Set aside.

-For the Pineapple Caramel:

• 2/3 cup packed light brown sugar

• 4 tbs. (1/2 stick) butter

• 1/4 cup coconut rum

• pinch salt

• 1 cup canned pineapple chunks

Melt the butter and sugar over medium heat until sugar is dissolved and all is combined. Add the pineapple, rum, and salt- stir, and bring to a simmer. Cook until caramel is slightly thick, but not as thick as a normal caramel consistency. 

In the bottom of each lined cupcake tin in a muffin tray, add a tiny scoop of the pineapple mix- enough to cover the bottom with caramel and fill the tins 1/4 way. Add 1 "ice cream scoop" of batter on top- almost to the top of the liners. Drizzle with a little bit of caramel (make sure to leave about shallow 1/2 cup caramel leftover) and bake for 15 minutes.

-For the Streusel:

• 1/4 cup packed brown sugar

• 1 1/2 tsp. ground cinnamon

• pinch salt

• 1/4 cup all purpose flour

• 4 tbs. softened butter- cubed

• 1/2 cup oats

• 1/4 cup roughly chopped candied pineapple

Crumble all ingredients together until you get a crumble consistency. 

Take out muffins, and sprinkle streusel on top of each one, pushing the tops down and stuffing the streusel a little to secure it. Place muffins back in oven and bake for another 5 minutes. Broil until tops & streusel turn golden brown.

-For the Caramel Topping:

Bring leftover caramel to a low boil with 1/4 cup brown sugar and 1/3 cup heavy cream. Let simmer until a thickened, sticky caramel consistency. Let cool while muffins are cooling. 

Drizzle caramel over tops of muffins.