Pina Colada Muffins
Simple muffins with mouthwatering tropical flavors! These Pina Colada Muffins combine crushed pineapple and sweet shredded coconut with a touch of rum extract for a delicious breakfast on-the-go or a tasty afternoon snack.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup granulated sugar
- 2 eggs
- 0.5 cup unsalted butter softened
- 2 cups sour cream
- 2 tsp rum extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 can crushed pineapple 14oz/398ml can, drained
- 1 cup shredded sweetened coconut
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line 24 muffin cups with cupcake liners.
- In a large mixing bowl, beat together sugar, eggs, butter, sour cream, and rum extract until smooth and well combined.
- Gradually add the flour, baking powder, baking soda, and salt, mixing until just incorporated.
- Fold in the drained crushed pineapple and shredded coconut until evenly distributed throughout the batter.
- Fill each muffin liner about 3/4 full with batter. Bake in preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cooled muffins in an airtight container at room temperature for up to 4 days, or freeze for longer storage. For a more pronounced tropical flavor, garnish with additional toasted coconut before serving.