Tropical Muffins with Coconut-Macadamia Topping

Took these to a staff meeting and they were a hit.  I got a yield of 14.

Moist and Tasty. I did not even have the macadamia nuts so they were missing form the batter and I did not put on the topping and even with that......Delicious. Served them with a salad for a gals lunch. Came out of the pan so easy with no papers, just the baking spray. Highly recommend them!!!

Hello Girls; Has anyone tried to use Yogurt or 2% milk instead of Buttermilk? Please let me know how they came out!

This makes a very moist muffin with a good blend of flavors. I enjoyed the coconut texture. I used pecans instead of the macadamia nuts and had to add another tablespoon or so to the topping mixture. In my oven, they cooked perfectly in the 18 mins. Great muffin to serve in the summer!

easy to make, uses a lot of "good" ingredients, but i found the texture a little gummy. taste is just alright; i don't think this will be a repeat recipe for me.

I made these for the holidays and everyone loved them! I used half whole wheat pastry and all-purpose flours, unsweetened coconut, 1/4 cup egg substitute and 1/4 cup Splenda Brown Sugar Blend but otherwise followed the recipe.

They were tasty, but I personally didn't care for the soft pineapple bits. I felt they were better right out of the fridge cold. My kids didn't care for them, but hubby liked them. It's always fun trying new recipes, but I wouldn't make them again.

Fabulous! I used whole wheat pastry flour, fresh pineapple, and unsweetened shredded coconut. The sweetness was perfect for me (but I don't like things too sweet). I made 24 mini-muffins and had to bake for the full 18 minutes - next time, I will drain the pineapple better. My only complaint was they were hard to get out of the pan, so make sure to coat thoroughly with cooking spray (and drain your pineapple after crushing, if using fresh). Yum!

These are easy and tasty. Very moist. I cut the sugar a little bit and used pecans in lieu of macadamias. Also, added bittersweet chocolate chips, a heaping 1/3 cup or so, and placed a chip on top of each muffin. I found they took an extra 2-3 minutes of baking time (altitude might be the reason here). They rose nicely and were a hit with the three year old. I like them warmed slightly.

These muffins were delicious. I didn't have macadamia nuts but they still tasted great. I took them to work and no one could believe they were light. I will definitely make these again, and next time I'll use Macadamia nuts, as I think they would add great texture and taste.

excellent muffins. Cooked the true 18 mins. Loved the combination of flavors. Bakery quality.

Oh my goodness they are perfectly scrumptious! They cooked up so well and have just the right combination of crispy topping and moist center. Also I used white whole wheat flour instead and they are still delicious. I will certainly be making these more often and I can't wait to have one for breakfast in the morning (if they last through the night).

Very tasty and moist - I used pecans per another reviewer, since I didn't have macadamias on hand (and I love pecans!) I also increased topping per other reviewers - great tip! Nice combo of flavors, but I wonder if a little spice would zip it up a little - grated fresh ginger, or chopped crystallized ginger? May add next time - will definitely make again, as dh has a definite sweet tooth, and these are fairly healthy, and appropriate for breakfast, snack or dessert.

Very good. I forgot to add the vanilla but because there are so many flavors going on you would never know. I also used pecans because I had them and they tasted great.

Delicious! We've been eating this for breakfast for the past week. Didn't change a thing except had to make more of the topping.

i've made these about six times since the recipe was first published- the first time at home (my guests begged to take the leftovers home after we'd had them with tea and eventually left with the recipe too), the second time I took them to work and someone wanted to know where they could buy them (the recipe got handed around then, too). So, the recipe is a keeper! I took them camping in the summer and they were tasty even after being frozen and then defrosted overnight in a cooler. what I like best about them: they're moist, the crunchy macadamia-coconut topping seems almost decadent, and the sweetness of the fruit makes them taste like little tropical cakes.

I made these and took them to work to share. I had to make another batch for home. This is definitely a keeper in my book.