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Pina Colada Muffins Recipe

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These Pina Colada Muffins bring a tropical twist to your breakfast or snack time. With a delightful blend of pineapple and coconut, these muffins are moist and flavorful. Perfect for a quick treat or to impress guests.

Ingredients

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  • 1 cup granulated sugar
  • 2 eggs
  • ½ 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 (14 oz) crushed pineapple, drained
  • 1 cup shredded sweetened coconut

Instructions

  • Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  • In a large bowl, beat the sugar and butter together until creamy. Add eggs and mix well.
  • Stir in sour cream and rum extract until fully combined.
  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  • Fold in the crushed pineapple and shredded coconut.
  • Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Ensure pineapple is well-drained to prevent soggy muffins.
  • These muffins can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://elianarecipes.com/pina-colada-muffins-recipe/