Pineapple Crunch Muffins

• FOR THE MUFFINS:
• 1/2 cups Butter, Softened
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 1 cup Sugar
• 1 cup Crushed Pineapple (with Juice)
• 2 cups All-purpose Flour
• 2 teaspoons Baking Powder
• _____
• FOR THE CRUNCH TOPPING:
• 2 Tablespoons Butter, Softened
• 1/4 cups Brown Sugar
• 1/2 cups Panko Bread Crumbs

1. Preheat oven to 375u0b0F. In a large bowl, beat butter, eggs, vanilla and sugar together with an electric mixer. Stir in pineapple. Add flour and baking powder and stir just until dry ingredients are moistened. Spoon into a greased muffin tin.
2. In a separate bowl, combine all topping ingredients until well-combined. Sprinkle about a tablespoonful of topping over each muffin and press down gently with your fingertips. Bake for 15-20 minutes or until tops are lightly browned. Allow to cool for a couple minutes in the muffin tin and then move to a wire rack to cool.
3. Enjoy!
4. Miss

muffins, butter, eggs, vanilla, sugar, pineapple, allpurpose, baking powder, butter, ubc, bread crumbs

Taken from tastykitchen.com/recipes/breads/pineapple-crunch-muffins/ (may not work)