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Pina Colada Muffins
SUBMITTED BY:
SAMDEE
PHOTO BY:
Valerie's Kitchen
"Pineapple, coconut, and rum extract combine to make this a tasty, tropical muffin."
RECIPE RATING:
Read Reviews
(13)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
Original recipe yield 12 muffins
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup white sugar
1/4 cup margarine
1 egg
1 cup sour cream
1 teaspoon rum flavored extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (15 ounce) can crushed pineapple, drained
1/2 cup flaked coconut
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
In a large bowl, combine sugar, margarine, egg, sour cream and rum extract. Beat together until smooth. In a medium bowl, mix together flour, baking powder, baking soda and salt. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into 12 muffin cups.
Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.
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REVIEWS
Reviewed on Sep. 30, 2007 by
Brooke Elizabeth
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Brooke Elizabeth
Sep. 30, 2007
These were AMAZING!!! They were by far the best muffins I have EVER had. Trust me- you will love this recipe!! We used pineapple chunks instead of crushed pineapple, as well as light sour cream. Next time, I'm going to try splenda instead of sugar to see how that turns out! These were amazing- I can't say enough great things about them! Fantastic recipe; these muffins are perfection. UPDATE: I tried them with half splenda and they were delicious. I also tried making them with crushed pineapple and found I like the small chunks best. We served them as part of dessert at our Hawaiian party and they were a huge hit!
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3 users found this review helpful
These were AMAZING!!! They were by far the best muffins I have EVER had. Trust me- you will...
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Reviewed on Nov. 15, 2003 by MARIEMLMM
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MARIEMLMM
Nov. 15, 2003
Moist, fruity, held up well to travel! I WILL be making them again.
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3 users found this review helpful
Moist, fruity, held up well to travel! I WILL be making them again.
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Reviewed on Nov. 2, 2006 by Eileen Hon
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Eileen Hon
Nov. 2, 2006
loved the recipe,family enjoyed them because its different,excellent!!!
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1 user found this review helpful
loved the recipe,family enjoyed them because its different,excellent!!!
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Reviewed on Mar. 9, 2003 by SUMMERK
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SUMMERK
Mar. 9, 2003
These weren't very good. Not much of a tropical taste at all. I will not be making again.
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1 user found this review helpful
These weren't very good. Not much of a tropical taste at all. I will not be making again.
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Reviewed on Jul. 16, 2008 by JBHERRON
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JBHERRON
Jul. 16, 2008
These muffins were really good. I made NO changes to the recipe, and I had alot of requests for the recipe after serving them at a tropical-themed brunch.
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0 users found this review helpful
These muffins were really good. I made NO changes to the recipe, and I had alot of requests...
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Reviewed on Jun. 5, 2008 by
ZOPOOH
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ZOPOOH
Jun. 5, 2008
I didn't find these to be all that great. They were very bland and just kinda off tasting not sure why though. Don't hink I would make these again.
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0 users found this review helpful
I didn't find these to be all that great. They were very bland and just kinda off tasting not...
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Reviewed on Apr. 27, 2008 by
cherrylicious
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cherrylicious
Apr. 27, 2008
Great recipie! Light and fresh muffins that are almost like a cupcake. However, can't really taste the rum, so I suggest doubling the rum extract if you really want that pina colada flavor. I am not a big fan of rum so this wasn't a problem for me. I think these would also be good with a maracino cherry ontop or some other mixed fruit in the muffins.
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0 users found this review helpful
Great recipie! Light and fresh muffins that are almost like a cupcake. However, can't really...
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Reviewed on Jan. 6, 2008 by
Valerie's Kitchen
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Valerie's Kitchen
Jan. 6, 2008
These smelled wonderful coming out of the oven! They are actually quite healthy too with only 1/4 cup of butter and you can use light sour cream with a good result. They were a bit too pineappely for my taste so if I were to make them again I would definitely reduce the amount of pineapple in half. I used shredded coconut because it was what I had on hand but think flaked would work better in this recipe. I also used 1 Tbsp. of actual rum instead of the extract.
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0 users found this review helpful
These smelled wonderful coming out of the oven! They are actually quite healthy too with only...
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Reviewed on Dec. 4, 2007 by Kitschy
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Kitschy
Dec. 4, 2007
The flavor of these muffins was really off. I had to double the amount of crushed pineapple used in order to taste it at all, and I don't believe the rum extract added a good flavor to the finished product. Because I had to adjust the ingredients, I ended up with almost double the batter, and the cooking time isn't accurate. 400 degrees is a better bet if you're going to chance it on these muffins, but keep an eye on them.
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0 users found this review helpful
The flavor of these muffins was really off. I had to double the amount of crushed pineapple...
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Reviewed on Sep. 10, 2007 by
RECHJM
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RECHJM
Sep. 10, 2007
These were very moist muffins, but they seemed to go flat when I took them out of the muffin tin. The taste was okay, but I could barely get any hint of rum or coconute which was a shame.
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0 users found this review helpful
These were very moist muffins, but they seemed to go flat when I took them out of the muffin...
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