Simple Pina Colada Muffins

Name: Simple Pina Colada Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 12 muffins
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup granulated sugar; 1/2 cup unsalted butter (melted); 2 large eggs; 1 cup crushed pineapple (drained); 1/2 cup coconut milk; 1 tsp vanilla extract; 1/4 cup shredded coconut (sweetened or unsweetened)

40 min 12 muffins Easy

All Recipes

Delight in tropical flavours with these easy and moist pina colada muffins, perfect for breakfast or a snack.

Prep

15 min

Cook

20 min

Total

40 min

Servings

Difficulty

Easy

Pina colada muffins are a delightful treat that brings the taste of a tropical vacation straight to your kitchen. Infused with the flavours of pineapple and coconut, these muffins are a perfect balance of sweetness and texture. This version of pina colada muffins is simple yet effective, ensuring a moist and fluffy result every time. Whether you're a seasoned baker or a beginner, this recipe is straightforward and rewarding. These muffins are ideal for anyone who loves a taste of the tropics in their morning routine or as a sweet snack during the day.

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Mix dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine wet ingredients

In another bowl, beat the sugar and melted butter until smooth. Add eggs one at a time, mixing well after each. Stir in the crushed pineapple, coconut milk, and vanilla extract.

Pro tip: Ensure the butter is cooled slightly to prevent cooking the eggs.

Combine mixtures

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.

Pro tip: Be careful not to overmix, as this can make the muffins dense.

Fill muffin cups

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Add topping

Sprinkle the shredded coconut evenly over the top of the muffins.

Bake the muffins

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool and serve

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

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Tips & Tricks

Use ripe pineapples for a naturally sweet muffin.
Do not overmix the batter to keep muffins tender.
Let muffins cool in the pan for 5 minutes for easier removal.

Frequently Asked Questions

How many calories are in a pina colada muffin?

Each pina colada muffin contains approximately 180 calories.

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple. Just ensure it is finely chopped and drained of excess juice.

What can I substitute for coconut milk?

You can substitute coconut milk with regular milk or almond milk, but it may slightly alter the flavour.

How long will these muffins last?

These muffins will last up to 3 days at room temperature in an airtight container.

Can I add rum to these muffins?

Yes, you can add a tablespoon of rum for extra flavour, but it's optional.

Are pina colada muffins suitable for freezing?

Yes, you can freeze them for up to a month. Thaw at room temperature or warm in the oven before serving.

Serving Suggestions

Serve these pina colada muffins warm or at room temperature. They pair beautifully with a cup of coffee or a tropical fruit smoothie. To make ahead, store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to a month. Simply thaw at room temperature or warm in the oven before serving.