tropical muffins
These Tropical Muffins are a delightful breakfast or snack, bursting with the vibrant flavors of pineapple and coconut. Easy to make and perfectly moist, they bring a taste of paradise to your table.
Prep
: 10
Total
: 25 minutes
Ingredients
Muffin Ingredients
- 1 cup granulated sugar
- 2 large eggs
- 0.5 cup unsalted butter softened
- 2 cups sour cream
- 2 tsp rum extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 14 oz crushed pineapple drained
- 1 cup shredded sweetened coconut
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Line a 24-cup muffin pan with paper liners.
- In a large bowl, combine the granulated sugar, eggs, softened unsalted butter, sour cream, and rum extract. Beat with an electric mixer until well combined and smooth.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the drained crushed pineapple and shredded sweetened coconut into the muffin batter using a spatula.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
For an extra boost of flavor, you can toast the shredded coconut lightly before adding it to the batter. These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days or frozen for longer.