Reviewed: Nov. 18, 2009

These were more like cupcakes than muffins. I replaced the rum with vanilla and they tasted very good. Next time I will add some nuts to give it a little crunch.

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Loretta

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Cary, North Carolina, USA

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Reviewed: Sep. 7, 2009

These were very good and tasted just like a pina colada. They were dense, but still yummy!!

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Aug. 16, 2009

Were definately light did not have much of a pina colada taste though.

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Sian

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Jul. 25, 2009

I make many muffins and do a lot of baking, and these were really not good.

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Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

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Reviewed: Jul. 2, 2009

Everyone loved this. I made as a cake in a bundt pan and cooked it for 30 min. The next time I'll add bigger chunks of pineapple for a more authentic flavor.

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maryc

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Reviewed: Jun. 19, 2009

I made these last night. Couple of changes - used light sour cream and butter in place of margerine because that is what I had on hand. I also added 1 tsp. coconut extract in addition to the rum. I made in jumbo muffin pan because we like a bigger muffin. It made 6 really nice muffins. Very moist but a bit on the heavy side which is fine because we like our muffins like that. If you are looking for a light fluffy muffin - do not make these. Will definately make this again and again.

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Laura B.

Cooking Level: Expert

Home Town: Brookfield, Wisconsin, USA

Living In: Hazelwood, Missouri, USA

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Reviewed: Jun. 18, 2009

These are delicious. I did made a couple of alterations: 1/3 cup brown sugar instead of white; almond extract instead of rum (I didn't have any); a small pinch of nutmeg; and 1/3 cup slivered almonds. After combining the wet ingredients, I added the pineapple, coconut and almonds so that they were distributed evenly before adding the dry ingredients. I folded the flour mixture gently into the wet ingredients just until everything was moistened. The results were very good. Thanks for a keeper recipe!

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Free fall chef

Cooking Level: Expert

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Reviewed: Jun. 18, 2009

Love, love, love these guys! I even substituted the flour for a gluten free flour mix called "Mama's Almond Blend" and didn't have any rum flavoring on hand, so substituted almond flavor instead. They were amazing!! And... they were the best gluten free muffins I'd ever made. So moist!

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JLGUILD

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Reviewed: Jun. 18, 2009

Definitely more like a cupcake and I feel that I should be putting cream cheese icing on top - not a bad idea for dessert!

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Mar. 19, 2009

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!

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tscarlet

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Reviewed: Sep. 28, 2008

These were very nice. I made them for the kids, so used vanilla instead of rum extract. Very moist, the kids liked them. My only critique is that they really should be called cupcakes...too much sugar and there's really no nutritional value-just yummyness!!

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WIFE2SP

Cooking Level: Expert

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Reviewed: Jul. 25, 2008

These Muffins were outrageous! Thanks for the great recipe!!!

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JLR1331

Cooking Level: Intermediate

Home Town: Rockaway, New Jersey, USA

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Reviewed: 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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JBHERRON

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Reviewed: 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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ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: 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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cherrylicious

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

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Reviewed: 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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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: 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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Kitschy

Cooking Level: Beginning

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Reviewed: 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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RECHJM

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Jul. 18, 2007

Delish! My daughter made these for 4-H. We added a touch of nutmeg and WOW! These are great.

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IndyNurse

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Reviewed: May 22, 2007

These were fantastic! They were moist and flavorful, and very light! Thanks for the great recipe!

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Jen R.

Cooking Level: Expert

Home Town: Vermillion, South Dakota, USA

Living In: Bartlett, Illinois, USA

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