“If you like Pina Colada….”. Now, I have that song in my head. I do like virgin Pina Coladas, and these simple muffins have the same mouthwatering flavours!
Pina Colada Muffins
They are incredibly moist and not overly sweet. These muffins make a delicious breakfast or afternoon snack. They make 24 muffins so you can give some to friends or freeze them to enjoy later on.
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I love eating muffins with my morning coffee. They have a nice tropical taste with the addition of pineapple and coconut. Yum!
You might also like this Pineapple Pie. Craving another type of muffin? Try these Lemon Pound Cake Muffins.
Are you a fan of the flavours of Pina Coladas?
Pina Colada Muffins
Simple muffins with mouthwatering tropical flavors! Great breakfast on-the-go or tasty afternoon snack.
Ingredients
- 1 cup sugar
- 2 eggs
- 1/2 cup butter, softened
- 2 cups sour cream
- 2 tsp rum extract
- 3 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 14oz/398ml can crushed pineapple, drained
- 1 cup shredded sweetened coconut
Instructions
- Preheat oven to 350F.
- Beat sugar, eggs, butter, sour cream and rum extract until combined. Add flour, baking powder, baking soda and salt.
- Add pineapple and coconut. Stir.
- Add 24 cupcake liners to muffins. Fill about 3/4 way full with muffin batter. Bake for 25 minutes or until a toothpick comes out clean. Cool on a cooling rack.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 190Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 243mgCarbohydrates: 25gFiber: 1gSugar: 12gProtein: 3g
Calvin F. says
Very nice treats!~
L says
Could I substitute the rum extract with vanilla or coconut extract?
Stacie says
Yes, you can.
Bridger says
Has anyone substituted yogurt (Greek or regular) for the sour cream? These look delicious.
Natasha Blackman says
Hi, I tried this recipe a few days ago using Greek yogurt as I couldn’t find sour cream. The muffins turned out devine. You should give it a go.
Natasha Blackman says
This recipe is amazing. I used coconut essence in place of the rum and greek yogurt in place of the sour cream. My fiance and I absolutely love them. I froze half the batch because we ate the other half already. I recommend this recipe to everyone.
Cari says
These were very good. I saved the pineapple juice and mixed it with powdered sugar with a little coconut added to top the muffins. On top of that, I sprinkled coconut and candied pineapple. They not only tasted great but looked great too.
Margie says
Did you add the pineapple juice, powdered sugar, and coconut before or after you baked them?
Barbie says
Hi, could I substitute 2 cups buttermilk for the sour cream? I’m stuck with lots of buttermilk and I want to use it up before it spoils….thanks.
Stacie says
Yes, that should work! I would use 1.5 cups of the buttermilk since it’s thinner than the sour cream.
cheryl says
I tried this today it came out awesome. only about less sweet. need to add more than a cup of sugar for those measurements.??
Linda says
Did you use cake flour, self rising or plain flour?
Stacie says
Hi Linda,
I use all-purpose flour.
sharon says
could you turn this into a loaf cake?
Stacie says
I’m sure you could, but I haven’t tried it! You will need to likely increase the baking time.