Pina Colada Muffins – Weekend Craft

These Piña colada muffins are so good they may transport you to a tropical island with your first bite. They are filled with coconut, pineapple, rum extract and topped with a cherry just like your favorite piña colada.

Let’s make piña colada muffins. This is a Summer time treat you will almost want to eat for dessert. I love piña coladas they are one of my favorite drinks. Years ago I was at a local grocery store and for the month of June the muffin special was piña colada. After that month I never saw it at the store again.

So I decided I needed to learn to make my own tropical muffins. These are so easy and delicious. The muffins are moist and packed with the tropical flavor combination of coconut and pineapple. I like to top my with a cherry because it just makes it fun!

Looking for other muffin recipes? Try these peach muffins, apple cinnamon muffins, french toast muffins and lemon blueberry muffins.

Love piña coladas? Try these piña colada shots or piña colada ice cream.

Piña Colada Muffin Ingredients

• Flour– all purpose flour.
• Sugar– white granulated sugar.
• Baking Powder– This helps the muffins rise.
• Salt– helps pop the pineapple and coconut flavors.
• Milk– milk adds moisture to the muffin.
• Eggs–  helps the muffins rise and add richness, color and a great flavor.
• Pineapple– I use canned crushed pineapple that I drain
• Coconut– shredded sweetened coconut or unsweetened work
• Butter– melted unsalted butter
• Rum Extract– this is optional but really adds to the piña colada flavor. You can substitute it for coconut or vanilla extract.
• Cherries– optional but I love to top these muffins with a maraschino cherry.

How to Make Piña Colada Muffins

To make these muffins, start by preheating your oven to 350º F. Line muffin tins with cupcake liners.

In a medium bowl mix together your dry ingredients. Combine flour, sugar, baking powder, coconut, cinnamon and salt. Mix in eggs and milk to the flour mixture. Add melted butter and stir.

Using a silicone spatula fold in crushed pineapple.  Pour muffin batter into muffin tins. Tip: I like to use an ice cream scoop to add batter to the muffin liners. This will ensure even and uniform muffins.

Bake at 350º F for 30 minutes. Let muffins cool on a cooling rack for a bit and enjoy your tropical piña colada muffins!

This recipe is simple to make without a mixer but if you have a stand mixer just use the paddle attachment. I still like to fold the pineapple in by hand.

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