• Preheat the oven to 375 degrees F. Spray 12 muffin tins with nonstick spray, or line with paper liners.

PREPARE THE MUFFINS:

• In a large bowl, whisk together the flour, sugar, baking powder and salt. Drain the pineapple (reserving ¼ cup juice- also reserve about 2 tablespoons of the pineapple to add to the tops of the muffins). Add the bulk of the pineapple, reserved ¼ cup juice, milk, egg and butter to the dry ingredients; stir just until combined. Use an ice cream scoop to divide the batter among the 12 muffin cups (that's the easiest way to do it... or just spoon it in). Sprinkle a little bit of the reserved, crushed pineapple onto the tops of each one.

PREPARE THE TOPPING:

• In a small bowl, combine the topping ingredients- cutting the butter into the dry ingredients to create a crumbly mixture. Sprinkle the crumbled topping onto each muffin.
• Bake 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.