Pina Colada Muffins

These Pina Colada Muffins are a great way to add some tropical flavor to your muffin repertoire. They have a moist, fluffy texture and are filled with sweet pineapple pieces and coconut flakes for an extra pop of flavor.

two muffins on a white plate, one split in half and open

Enjoy these muffins as part of a delicious breakfast or snack any time of the day! They are also great for taking on picnics or just keeping around the house. They are sure to be a hit with friends and family. Plus, they’re quick and easy to make!

four muffins on a wooden cutting board

❤️ Why You’ll Love This Recipe

  • These Pina Colada Muffins are deliciously moist and flavorful. They have pineapple pieces and coconut flakes for an extra pop of flavor, making them a great breakfast or snack option any time of the day!
  • Plus, they’re quick and easy to make – perfect for busy mornings or when you need a sweet treat on the go.
  • You can make them ahead of time and enjoy them for days.
  • They also freeze well, so you can make a big batch and save some for later.

🛒Ingredients

To make these delicious tropical-flavored muffins you will need a few simple ingredients. The benefit of these ingredients is that they are all easy to find at your local grocery store, which means you don’t have to worry about tracking down costly ingredients.

  • all-purpose flour
  • sugar
  • baking powder
  • salt
  • egg
  • milk
  • crushed pineapple
  • toasted shredded coconut
  • butter
  • maraschino cherries, chopped
  • rum flavored extract

See the recipe card below for quantities.

🔪 How to Make Pina Colada Muffins

Making these tender muffins is so simple. Just follow the directions below and you will delicious muffins in no time at all.

Step 1: Preheat the oven and prepare your muffin pan

Preheat the oven to 375 degrees F. Line your muffin pan with paper liners.

Step 2: Combine the dry ingredients

In a large bowl add the flour, sugar, baking powder, and salt, Whisk to combine. Set to the side.

Step 3: Beat together the egg and milk

In a medium bowl, beat together egg and milk.

Step 4: Toast the coconut

Add a small saucepan of butter and coconut. Place over medium heat and cook until golden brown. Make sure to stir often. Set to the side to cool.

Step 5: Add the remaining wet ingredients to the egg mixture

Stir in pineapple, coconut, cherries, and rum extract.

muffin batter in a stainless steel mixing bowl on a brown and white checkered kitchen towel

Step 6: Combine the wet and dry ingredients

Add to flour mixture; stir until mixed (batter will be stiff).

Step 7: Fill the muffin tin

Using an ice cream scoop. Scoop batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle the remaining coconut on top of the batter.

Step 8: Bake the muffins

Bake for 20 to 25 minutes or until a toothpick inserted comes out dry. Let cool.

📝Variations

Do you want to change up this recipe and make it your own? Here are some ways that you can do that!

Fruits: Try different fruits such as apples, bananas, or mangos.

Extract: Substitute coconut extract for rum extract.

Nuts: Top the muffins with chopped nuts or sprinkles before baking.

If you love pineapple coconut you may also enjoy this Pineapple Coconut Poke Cake recipe. It’s moist and super delicious. You won’t regret making it.

two muffins on a white plate, one split in half and open

🥄 Equipment

Before you get started on this recipe you will need a few pieces of equipment:

  • Muffin pan
  • Medium bowl
  • Whisk
  • Large bowl
  • Ice cream scoop
  • Small saucepan

🥫 Storage

If you have leftover muffins, make sure to store them in an airtight container for up to 3 days. You can also freeze the muffins for up to 1 month. To thaw, simply place the frozen muffins in the refrigerator overnight.

💭 Tips

Here are a few tips that you can use to make sure that these pina colada muffins turn out perfectly for you every time that you make them.

  • If you have leftover muffins, make sure to store them in an airtight container for up to 3 days.
  • Make sure that you allow the egg to fully come to room temperature before you start to make these muffins.
  • If you don’t have any rum extract on hand, you can use vanilla or almond extract instead.

⁉️ FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

How can I make sure my muffins stay moist?

The key to keeping your muffins moist is to not overbake them.

How to tell when muffins are done?

When muffins are done they will be golden brown on top and a toothpick inserted into the center of the muffin should come out clean.

How full should I fill the muffin liners?

You should fill the muffin liners about two-thirds full.

🍽 More Pina Colada Recipes

Do you enjoy pina coladas try these delicious recipes:

📌 PIN IT!!

two muffins on a white plate, one split in half and open

🧾Recipe Card

Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.

two muffins on a white plate, one split in half and open

Pina Colada Muffins

These Pina Colada Muffins are soft, tender, and full of pineapple and coconut flavor, which makes them the perfect summer treat.
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Course: dessert, breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Muffins
Calories: 150kcal

Equipment

  • muffin pan
  • cupcake liners
  • large mixing bowl
  • small saucepan

Ingredients

  • 1 ½ cups all-purpose flour
  • cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 egg room temp
  • ½ cup milk
  • ½ cup crushed pineapple drained
  • 1 cup toasted shredded coconut divided by half
  • 1 teaspoon butter
  • ½ cup maraschino cherries chopped
  • 1 teaspoon rum flavored extract

Instructions

  • Preheat the oven to 375 degrees F.
  • Line your muffin pan with paper liners.
  • In a large bowl add the flour, sugar, baking powder and salt,
  • Whisk to combine.
  • Set to the side.
  • In a medium bowl, beat together egg and milk.
  • Add in a small saucepan butter and coconut.
  • Place over medium heat and cook until golden brown.
  • Make sure to stir often.
  • Set to the side to cool.
  • Stir in pineapple, coconut, cherries, and rum extract.
  • Add to flour mixture; stir until mixed (batter will be stiff).
  • Using an ice cream scoop. Scoop batter into prepared muffin tin, filling each cup about two-thirds full.
  • Sprinkle remaining coconut on top of the batter.
  • Bake for 20 to 25 minutes or until a toothpick inserted comes out dry.
  • Let cool.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Calories: 150kcal | Carbohydrates: 27g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 15mg | Sodium: 198mg | Potassium: 77mg | Fiber: 1g | Sugar: 15g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

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