Recipe by SAMDEE
"Pineapple, coconut, and rum extract combine to make this a tasty, tropical muffin."
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rum flavored extract
1 1/2 cups
1 (15 ounce) can
crushed pineapple, drained
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!
I make many muffins and do a lot of baking, and these were really not good.
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.
Call these muffins if you like, but in my mind these "muffins" are CAKE. Very good cake as a matter of fact. So delicious I tried to rationalize keeping them rather than gifting them to the people I made them for as a thank you. I didn't succeed. I can always make these again - and will. They're insanely good and deliver everything they promise - real tropical pina colada flavors of pineapple, rum and coconut. I used butter rather than margarine and a full 20 oz. can of pineapple because that's what I had in the pantry. Maybe that extra pineapple is what made them so especially good, chock full of pineapple in every bite. The butter and sour cream guarantee richness and a moist, tender crumb. To take these over the top (I mean why waste the drained juice?) I drizzled a simple glaze over the muffins of reserved pineapple juice and powdered sugar. My only thought, and one I'll be sure to remember as well the next time I make them, is because these are cake and not muffins, they bake much better at 350 degrees rather than 375. Even if not necessary, it sure can't hurt to do so.
These were delicious, and I am not easy to please when it comes to muffins. I decreased the sugar to 1/4 c, replaced 1/2 c flour with 1/2 c rolled oats, and added 1/3 c chopped pecans to up the nutritional value. They were great--and still plenty sweet for my taste!
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.
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.
loved the recipe,family enjoyed them because its different,excellent!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Pina Colada Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 83
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