PINEAPPLE MUFFINS

These super tasty pineapple muffins are very easy to make and everybody loves them, I had to make a double batch and still they didn't have time to cool down before they disapeared.
MAKES 12 MUFFINS
Pre-heat oven to 375F
INGREDIENTS;
2        cups flour
1        teaspoon baking soda
1        teaspoon salt
1        teaspoon cinnamon
1/2     teaspoon nutmeg
2/3     cup butter (softened)
1 1/4  cup sugar
2        eggs
1        teaspoon vanilla extract
1/4     cup pineapple juice
1        cup pineapple tidbits (drained-save juice)
1        cup crushed pineapple (drained-save juice)
1         jar maraschino cherries (optional)
     TOPPING INGREDIENTS:
1/2     cup butter (softened)
1/2     cup sugar
1/2     cup brown sugar (packed)
2/3     cup flour
1        teaspoon cinnamon
1/2     teaspoon nutmeg
DIRECTIONS;
Sift together the flour,baking soda,salt,cinnamon, and nutmeg-and set aside
In a mixer cream together the butter, and sugar for 30 seconds.Lower speed
Add eggs one at a time making sure each egg is mixed in before adding the next.
Add vanilla, and pineapple juice,remove from mixer.
By hand mix in the flour mixture, you want there to still be small lumps in the batter
Fold in the pineapple tidbits and crushed being carefull not to overmix batter
Lightly spray with non-stick coating your muffin pan, and fill each cup 3/4 full.
TOPPING DIRECTIONS;
Beat butter at medium speed in mixer until creamy.
Gradually add sugars, beating well
Add flour,cinnamon, and nutmeg.
Beat until just blended and crumbley, sprinkle on top of each cupcake making sure to cover entire surface.
Top with a meraschino cherry (optional)   
bake for 20-25 min at 375F or untill toothpick comes out clean