The Dreamiest Pina Colada Muffins Recipe for Tropical Bliss

Sweet tropical breezes whisper through these delightful pina colada muffins that promise pure breakfast bliss.

Coconut and pineapple dance together in a symphony of flavor.

Summer mornings feel instantly brighter with these sunshine-inspired treats.

Soft, moist crumbs melt on your tongue like a mini vacation.

Each bite transports you to a relaxed beachside café without leaving your kitchen.

Unexpected ingredients create a magical twist on classic breakfast fare.

Pina Colada Muffins With Tropical Flair

• Tropical Twist Delight: Transform your breakfast or snack time with these muffins that bring the vibrant flavors of a classic cocktail into a family-friendly baked treat.
• Quick Kitchen Magic: Whip up these muffins in under an hour with simple ingredients and straightforward mixing steps, perfect for bakers of all skill levels.
• Crowd-Pleasing Flavor Bomb: Packed with sweet pineapple, rich coconut, and a hint of rum extract, these muffins offer a delicious escape to a tropical paradise without leaving your kitchen.
• Versatile Baking Buddy: Enjoy these muffins as a morning breakfast, afternoon snack, potluck contribution, or dessert that appeals to both kids and adults with its playful, fruity profile.

Ingredients For The Best Pina Colada Muffins

• Sugar: A sweet ingredient that provides flavor and helps create a tender texture.
• Butter: Adds richness and helps create a smooth, creamy base for the muffins.
• Eggs: Bind the ingredients together and provide structure to the muffins.
• Sour Cream: Adds moisture and creates a tender, soft crumb in the muffins.
• Rum Extract: Gives a subtle tropical flavor reminiscent of a Pina Colada cocktail.

• All-Purpose Flour: The main structural ingredient that forms the base of the muffins.
• Baking Powder, Baking Soda: Leavening agents that help the muffins rise and become light and fluffy.
• Salt: Enhances the overall flavor of the muffins.

• Crushed Pineapple, Shredded Coconut: Classic Pina Colada ingredients that add tropical flavor and interesting texture to the muffins.

Easy Baking Steps For Pina Colada Muffins

Step 1: Prepare Baking Space

Warm up the oven to 350F (175C).

Line a muffin tin with paper liners, creating cozy homes for your soon-to-be delicious muffins.

Step 2: Whip Up Creamy Base

In a large mixing bowl, cream together sugar and butter until they transform into a smooth, fluffy mixture.

Crack in the eggs and blend thoroughly, creating a rich and velvety texture.

Step 3: Add Moisture and Flavor

Stir in the sour cream and rum extract, mixing until the ingredients dance together perfectly and create a luscious liquid base.

Step 4: Create Dry Ingredient Blend

• Flour
• Baking powder
• Baking soda
• Salt

Ensure all dry ingredients are well combined and free of lumps.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients.

Stir gently, mixing just until everything is incorporated.

Avoid overmixing to keep the muffins tender.

Step 6: Introduce Tropical Treasures

Gently fold in the crushed pineapple and shredded coconut, distributing them evenly throughout the batter.

These ingredients will bring a burst of tropical flavor to each bite.

Step 7: Fill Muffin Cups

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

This allows room for the muffins to rise and create beautiful, rounded tops.

Step 8: Bake to Golden Perfection

Place the muffin tin in the preheated oven and bake for 18-20 minutes.

Check doneness by inserting a toothpick into the center of a muffin – it should come out clean when the muffins are ready.

Step 9: Cool and Enjoy

Let the muffins rest in the tin for 5 minutes to set.

Then transfer them to a wire rack to cool completely.

These tropical treats are best enjoyed when slightly warm, with a cup of coffee or tea.

Tips To Achieve Moist Pina Colada Muffins

• Add an extra splash of rum extract for a more intense tropical taste that elevates the muffins' profile.
• Drain crushed pineapple thoroughly to remove excess moisture and ensure muffins stay light and fluffy.
• Toast shredded coconut before adding to the batter for a deeper, nuttier flavor and extra texture.
• Replace all-purpose flour with a gluten-free blend to make these muffins suitable for those with wheat sensitivities.
• Cut sugar by 2-3 tablespoons and add a ripe mashed banana for natural sweetness and moisture.

Pina Colada Muffin Variations To Love

• Tropical Fruit Swap: Replace pineapple with mango or papaya for a different tropical flavor profile.
• Gluten-Free Version: Use gluten-free flour blend and almond flour to make the muffins celiac-friendly.
• Vegan Coconut Delight: Substitute butter with coconut oil, eggs with flax eggs, and use plant-based rum extract.
• Low-Sugar Option: Replace sugar with monk fruit sweetener and reduce overall sugar content for a healthier alternative.

How To Serve Pina Colada Muffins Brightly

• Tropical Breakfast Bliss: Pair these muffins with a fresh cup of Hawaiian coffee for a morning treat that transports you to paradise.
• Dessert Transformation: Top warm muffins with a scoop of coconut ice cream and a drizzle of caramel sauce for an indulgent after-dinner delight.
• Brunch Centerpiece: Arrange muffins on a beautiful platter with fresh pineapple wedges and toasted coconut flakes for a stunning brunch presentation.
• Picnic Perfect: Pack these muffins in a basket with some chilled fruit salad for a delightful outdoor meal that captures summer's essence.

Storage Tips For Pina Colada Muffins

• Store cooled muffins in an airtight container lined with paper towels for up to 5 days. Keep them in the refrigerator to maintain freshness and prevent moisture buildup.
• Wrap individual muffins tightly in plastic wrap, then place in freezer bags. Freeze for up to 3 months. Label the bag with the date and contents.
• Remove frozen muffins from the freezer and let them sit at room temperature for 1-2 hours. Alternatively, microwave on low power for 20-30 seconds until warm.
• Warm refrigerated or thawed muffins in the microwave for 15-20 seconds. For a crispier texture, use a toaster oven at 300F for 3-4 minutes.

FAQs

• Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple. Just make sure to drain it well and chop it into small pieces to match the texture of crushed pineapple.

• Is rum extract necessary for the recipe?

No, you can omit rum extract if you prefer. The extract adds a tropical flavor, but the muffins will still taste delicious without it.

• How do I prevent my muffins from becoming dry?

Don’t overmix the batter and be careful not to overbake. Remove the muffins from the oven as soon as a toothpick comes out clean to keep them moist.

Pina Colada Muffins Recipe

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4.7 from 32 reviews

• Total Time: 35 minutes
• Yield: 12 1x

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Description

Tropical Hawaiian pina colada muffins blend rum-soaked pineapple and coconut into a delightful breakfast treat. Moist crumb and sweet island flavors invite you to savor a slice of paradise with each delectable bite.

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Ingredients

Scale 1x2x3x

Fruits and Wet Ingredients:

• 1 can (14 ounces/396 grams) crushed pineapple, drained
• 2 cups sour cream
• 2 eggs
• 2 teaspoons rum extract

Dry Ingredients:

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Fats and Additional Ingredients:

• 1/2 cup (113 grams) unsalted butter, softened
• 1 cup shredded sweetened coconut

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Instructions

1. Warm the oven to 350F (175C) and arrange paper liners in a muffin tin.
2. Cream sugar and butter until smooth and fluffy, then incorporate eggs thoroughly.
3. Blend sour cream and rum extract into the mixture until well integrated.
4. Separately combine flour, baking powder, baking soda, and salt using a whisk.
5. Gently incorporate dry ingredients into wet mixture, stirring minimally to prevent overmixing.
6. Delicately fold crushed pineapple and shredded coconut into the batter.
7. Distribute batter evenly into muffin cups, filling approximately two-thirds full.
8. Bake for 18-20 minutes until a toothpick emerges clean when inserted into muffin centers.
9. Rest muffins in the tin for 5 minutes, then transfer to a cooling rack to reach room temperature.

Notes

• Swap rum extract with vanilla for a kid-friendly version that keeps the tropical flavor without alcohol.
• Toast coconut flakes before adding to enhance nutty, caramelized notes and provide extra crunch to the muffins.
• Use fresh pineapple instead of canned for brighter, more vibrant tropical taste and less excess liquid in the batter.
• Check muffins around 15 minutes to prevent overcooking, as oven temperatures can vary slightly and impact moisture levels.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: Caribbean

Nutrition

• Serving Size: 12
• Calories: 286 kcal
• Sugar: 22 g
• Sodium: 197 mg
• Fat: 14 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 44 mg