Description
These Tropical Pineapple Muffins are a delightful treat bursting with the flavors of juicy crushed pineapple and sweet shredded coconut. Moist and tender, with a subtle hint of rum extract, they make a perfect breakfast, snack, or dessert. Easy to prepare and baked to golden perfection, these muffins bring a tropical twist to your baking repertoire.
Ingredients
Scale
Wet Ingredients
- 1/4 cup butter (softened)
- 1/2 cup granulated sugar
- 1 egg
- 1 cup sour cream
- 1 teaspoon rum extract
Dry Ingredients
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 can (8 ounces) crushed pineapple (drained very well)
- 1/2 cup sweetened shredded coconut
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F. Grease a muffin pan with 12 regular-size cups using non-stick cooking spray or line with paper or silicone muffin liners for easy removal.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture becomes light and fluffy. Then, beat in the egg, sour cream, and rum extract until well combined.
- Mix Dry Ingredients: In a separate small bowl, whisk together the flour, baking powder, baking soda, and salt to distribute the leavening agents evenly.
- Combine Wet and Dry: Gradually stir the dry ingredients into the wet ingredients just until combined—avoid overmixing to keep the muffins tender. Next, gently fold in the drained crushed pineapple and shredded coconut to distribute them evenly through the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising during baking.
- Bake: Place the muffin pan in the preheated oven and bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are perfectly baked.
- Cool: Allow the muffins to cool in the pan for 5 minutes to set, then carefully transfer them onto a wire rack to cool completely before serving.
Notes
- Ensure the crushed pineapple is drained thoroughly to avoid excess moisture in the batter.
- Using room temperature butter makes it easier to cream with sugar for a light texture.
- Do not overmix the batter once you add the dry ingredients to keep the muffins tender.
- You can substitute rum extract with vanilla extract if preferred.
- These muffins freeze well; wrap them tightly and freeze for up to 3 months.
