Pia Colada Muffins
Transport your taste buds to a tropical paradise with these irresistible Piña Colada Muffins! Bursting with the sunny flavors of crushed pineapple, creamy Greek yogurt, and unsweetened shredded coconut, these muffins are a moist and fluffy treat you'll want to savor. Enhanced with a hint of pure vanilla and an optional splash of dark rum, each bite offers a delightful blend of sweetness and island-inspired indulgence. Finished with a light dusting of powdered sugar and a sprinkle of toasted coconut for added texture, these easy-to-make, crowd-pleasing muffins are perfect for breakfast, brunch, or an afternoon snack. Ready in under 40 minutes, these tropical delights are the perfect way to bring a little sunshine to your kitchen!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup crushed pineapple (with juice)
- 0.75 cup unsweetened shredded coconut
- 0.5 cup plain Greek yogurt
- 0.25 cup unsalted butter (melted)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon dark rum (optional)
- 2 tablespoons powdered sugar (for garnish)
- 2 tablespoons toasted coconut (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In another bowl, combine the crushed pineapple (with juice), unsweetened shredded coconut, plain Greek yogurt, melted unsalted butter, eggs, vanilla extract, and dark rum (if using). Whisk until smooth.
Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
Scoop the batter evenly into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20–22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, lightly dust the tops with powdered sugar and sprinkle with toasted coconut for garnish.
Serve immediately or store in an airtight container for up to 3 days. Enjoy your tropical Piña Colada Muffins!
Nutrition Facts
Calories |
2848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 2342 mg | 102% | |
| Total Carbohydrate | 411.5 g | 150% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 202.5 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 293 mg | 23% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1233 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
