Pina Colada Muffins Recipes

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SIMPLE PINA COLADA MUFFINS



Simple Pina Colada Muffins image

I took a simple banana muffin recipe and added pineapple, coconut, and rum flavor to made a delectable treat inspired by a popular tropical island drink.

Provided by EatCookLove90

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 bananas, mashed
¾ cup white sugar
⅓ cup butter, melted
1 egg, beaten
1 tablespoon rum-flavored extract
1 teaspoon vanilla extract
½ (20 ounce) can pineapple chunks, drained
¾ cup shredded unsweetened coconut, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Sift flour, baking soda, baking powder, and salt together in a bowl.
  • Stir bananas, sugar, butter, egg, rum-flavored extract, and vanilla extract together in a bowl. Fold flour mixture into banana mixture 1 cup at a time. Add pineapple chunks and 1/2 cup coconut; fold gently into batter. Pour batter into prepared muffin cups and top each with about 1 teaspoon shredded coconut.
  • Bake in the preheated oven until golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool for 10 minutes in the pan before removing to a wire rack.

Nutrition Facts : Calories 238.8 calories, Carbohydrate 36.4 g, Cholesterol 29.1 mg, Fat 9.5 g, Fiber 2.3 g, Protein 3 g, SaturatedFat 6.8 g, Sodium 287.6 mg, Sugar 20 g

PINA COLADA MUFFINS



Pina Colada Muffins image

Make and share this Pina Colada Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 43m

Yield 12 -18 muffins

Number Of Ingredients 8

2 1/3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 (12 ounce) can cream of coconut
1 (8 ounce) can crushed pineapple, drained
1/4 cup white rum (do not use dark rum) or 1/4 cup golden rum (do not use dark rum)
1 egg, at room temperature

Steps:

  • In a mixing bowl, whisk the flour, baking soda, baking powder, and salt together; set aside.
  • In another larger bowl, whisk the cream of coconut, pineapple, rum, and egg until blended; stir into flour mixture until moistened.
  • Prepare muffin tin by spraying cups and the rims around them with nonstick cooking spray.
  • Fill cups 3/4 full with batter.
  • Bake in a 400° oven for 23 minutes or until muffins are well browned and a pick comes out with a few moist crumbs attached.
  • Place pan on a wire rack to cool for 10 minutes.
  • Remove muffins from pan (gently tip each muffin to one side to make sure it isn't stuck--if one is stuck, gently rock back and forth to release from pan) and cool 5 minutes on rack.

Nutrition Facts : Calories 171.3, Fat 5.7, SaturatedFat 4.6, Cholesterol 17.6, Sodium 357.6, Carbohydrate 24, Fiber 1.4, Sugar 4.6, Protein 3.9

PINA COLADA MUFFINS



Pina Colada Muffins image

This is from Diane Mott Davidson's culinary mystery "Sweet Revenge." She recommends adding 1 tbsp flour for high altitude. These are very good and the batter made 14 muffins instead of 12!

Provided by Chef by Chance

Categories     Quick Breads

Time 1h5m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

1 cup dried pineapple, chopped
6 ounces dried pineapple, 12 pieces
1 cup rum
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 ounces unsalted butter, room temperature
1 cup sugar
2 large eggs, room temp
1 cup sour cream
1 teaspoon vanilla extract
3/4 teaspoon orange zest, finely minced
3/4 cup sweetened flaked coconut

Steps:

  • In a small saucepan, combine the pineapple and rum. Bring to a boil then take off of the heat and soak for 30 minutes. Drain and pat dry.
  • Preheat oven to 350 degrees. Butter the top of muffin tin and place paper liners in the cups.
  • Sift the flour, baking soda, baking powder, and salt. Set aside.
  • In a large bowl, beat the butter with a mixer on medium until creamy. Add sugar gradually until light.
  • Add the eggs one at a time until well combined.
  • On low speed, add sour cream, zest, and vanilla. Mixture may look curdled.
  • Gently add the flour mixture plus the pineapple and coconut, stirring just enough to combine.
  • Spoon mixture into muffin tin. Bake for 15-20 minutes until a toothpick comes out clean.
  • Serve warm or room temperature.

PINA COLADA MUFFINS



Pina Colada Muffins image

Make and share this Pina Colada Muffins recipe from Food.com.

Provided by BrendaM

Categories     Quick Breads

Time 25m

Yield 18 Muffins

Number Of Ingredients 6

1 (18 1/4 ounce) box yellow cake mix or 1 (18 1/4 ounce) box butter recipe cake mix
1 teaspoon coconut extract
1 teaspoon rum extract
1 cup flaked coconut
1/2-1 cup nuts, chopped
1 (8 ounce) can undrained crushed pineapple

Steps:

  • Prepare cake mix following package instructions.
  • Add other ingredients.
  • Mix 1 minute- don't over-mix.
  • Grease muffin tins and fill 3/4 full.
  • Bake at 350ºF for 15-20 minutes.

Nutrition Facts : Calories 175.1, Fat 6.6, SaturatedFat 1.9, Cholesterol 0.6, Sodium 225, Carbohydrate 27.4, Fiber 0.9, Sugar 16.3, Protein 2.1

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