Pina Colada Muffins Recipe

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
In a large bowl, combine sugar, margarine, egg, sour cream and rum extract. Beat together until smooth. In a medium bowl, mix together flour, baking powder, baking soda and salt. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into 12 muffin cups.
Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.

Reviews (37)

Brooke Elizabeth

Sep. 30, 2007

"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. N..." See moreext 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!"

cherrylicious

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..." See more 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."

tscarlet

Mar. 20, 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 nutrit..." See moreional value. They were great--and still plenty sweet for my taste! "

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