3 Tbs. unsweetened pineapple juice, reserved from canned pineapple
3/4 cup drained canned unsweetened crushed pineapple
Preheat oven to 375°F
Line a 12-cup regular muffin pan with paper liners or grease with nonstick cooking spray.
Topping: In a small bowl, combine flour, coconut, sugar and macadamia nuts. Whisk together until well blended. Using a fork or clean fingers, work in the butter until evenly combined and mixture resembles coarse crumbs and starts to come together.
Muffins: In a large bowl, combine flour, sugar, baking powder and salt. Whisk together until well blended. Stir in coconut.
In medium bowl, whisk eggs until lightly beaten. Gradually whisk in oil until well blended. Stir in pineapple juice.
Add egg mixture to flour mixture and stir just until combined. Fold in pineapple. Spoon batter into prepared muffin pan, filling cups 1/2 full. Crumble topping over top of batter.
Bake for 20 to 22 minutes, or until a wooden pick inserted into center comes out clean. Let cool in pan on a wire rack for 5 minutes. Remove from pan and transfer to a wire rack to cool. Makes 12 reg or 6 large.