Pina Colada Muffins
Transport your taste buds to a tropical paradise with these irresistible Pina Colada Muffins! Bursting with the sunny flavors of crushed pineapple, creamy coconut milk, and a hint of shredded coconut, these muffins are a delightful twist on the classic cocktail, perfect for breakfast, brunch, or an afternoon treat. A splash of optional rum adds a subtle boozy kick, while a luscious pineapple glaze takes these moist muffins to the next level of indulgence. Quick and easy to make in just 35 minutes, this recipe is ideal for satisfying your craving for a sweet island escape. Pair these muffins with a cup of coffee or serve them as a standout treat at your next gathering—each bite promises a tropical getaway in muffin form!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups unsweetened shredded coconut
- 1.25 cups crushed pineapple (drained)
- 0.5 cups coconut milk
- 0.25 cups vegetable oil
- 2 large eggs
- 1 teaspoons pure vanilla extract
- 1 tablespoons dark or light rum (optional)
- 0.5 cups powdered sugar (for optional glaze)
- 1.5 tablespoons pineapple juice (for optional glaze)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups with cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Stir in the shredded coconut evenly throughout the dry ingredients.
In a separate bowl, whisk together the drained crushed pineapple, coconut milk, vegetable oil, eggs, vanilla extract, and rum (if using) until smooth.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula or wooden spoon. Be careful not to overmix; a few lumps are okay.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
For the optional glaze, whisk together the powdered sugar and pineapple juice in a small bowl until smooth. Drizzle the glaze over the completely cooled muffins.
Nutrition Facts
Calories |
2956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.2 g | 135% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2314 mg | 101% | |
| Total Carbohydrate | 470.4 g | 171% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 263.5 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 153 mg | 12% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1197 mg | 25% | |
*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.
