Pina Colada Muffins

Ok..So I read a lot of the reviews before I made these and picked a few of the suggestions to try them with. First of all, they are more like cupcakes. I think more so because of the sweetness and taste rather than consistency. I used butter. Recipe calls for 1/2 cup margarine. I think 1/2 cup butter was too much. These came out greasy on the bottom (I used paper muffin cups, which showed how much oil was coming out of the muffin/cake) and the taste of butter was very strong. I would cut butter to 1/4 cup next time. I used real rum – 2 tablespoons since the real thing is not as strong a flavor as the extract. This was not enough in my opinion. I really didn’t taste the rum at all. I don’t care for the flavor of the extract so I will probably use more next time. I added the coconut to the top before baking and as someone else mentioned, a maraschino cherry as well. On 375 I baked them for close to 30 minutes before a toothpick came out clean. After baking, I made a glaze of the leftover pineapple juice and about a teaspoon of rum. Next time, I will skip the juice and just use the rum to up that flavor. There’s plenty of pineapple and coconut flavor in the muffins themselves. Anyway, these were tasty and I would try again, but I would make them more as a dessert rather than a breakfast muffin.

I have been making this recipe for a couple of years now and most people that like it ask me to make it for special occasions. I put a crumble on top that takes it to another level.

VERY delicious! Great recipe. I LOVE coconut so I’ve added a little more past few times around.

LOVE these muffins! Use 1/2 tsp of vanilla and 1/2 tsp of almond extract instead of rum, but it works great and still tastes amazing!! 🙂

I think this recipe is good. The reason of my 4 star rating comes from a few details that I think can help you avoid disaster. As someone mentioned, it can be “too pineapply”. Here is where things get tricky and your recipe can go down south pretty easy. I made this recipe 2X. Like another user mentioned: use half of the amount of pineapple called for. However, more importantly if you use crushed pineapple, PLEASE save yourself a headache and make sure that you drain the liquid well; otherwise, you might end with pineapple custard or a mushy thing that is all but attractive or tasty! Using well drained crushed pineapple and less of it can make a BIG difference. EDIT: I also used 2 tbsp of actual rum when I baked this recipe the second time around. I could not feel the taste of the rum; however, I would not recommend to add more because this recipe can easily become watery and the outcome will be guaranteed to be awful.

I made this as a cake, instead of muffins. Delicious and moist. I topped it with coconut buttercream frosting. I will definitely make this again!

Really good .. Used rum as I didn’t have extract.. Will add a little more next time.. Will use the whole 20 oz can of pineapple.. Baked at 365.. Added flaked coconut to the tops.. will definetly be making these again

These are more like cupcakes than muffins, and super light and fluffy! Everyone raved and ate them all up! Changes – used butter instead of margarine, and almond extract instead of rum, 3/4 cup packed coconut and 1 teas. coconut extract as suggested in other reviews. Also, because of their cake consistency, took another’s suggestion and baked them for 30 minutes at 350, not 375. Added a little of the coconut on the tops, which browned perfectly. Perfect! Will make them again today, as all are gone! Beautiful addition to my favorite recipes. My batter made enough for 16 cupcakes filling cupcake papers almost to the top. This time I will add some pineapple extract for a stronger pineapple taste, as flavor was mostly coconut, but delicious none the less.

Made these and they are very good. Will make again. Put toasted coconut on top 5 minutes before they were done. Am going to add more flour to see if it makes it more solid the next time I make them.

These are delicious and I have shared the recipe several times!!!

Loved this recipe, they were moist and tasty muffins. Will make them again!

Call these muffins if you like, but in my mind these “muffins” are CAKE. Very good cake as a matter of fact. So delicious I tried to rationalize keeping them rather than gifting them to the people I made them for as a thank you. I didn’t succeed. I can always make these again – and will. They’re insanely good and deliver everything they promise – real tropical pina colada flavors of pineapple, rum and coconut. I used butter rather than margarine and a full 20 oz. can of pineapple because that’s what I had in the pantry. Maybe that extra pineapple is what made them so especially good, chock full of pineapple in every bite. The butter and sour cream guarantee richness and a moist, tender crumb. To take these over the top (I mean why waste the drained juice?) I drizzled a simple glaze over the muffins of reserved pineapple juice and powdered sugar. My only thought, and one I’ll be sure to remember as well the next time I make them, is because these are cake and not muffins, they bake much better at 350 degrees rather than 375. Even if not necessary, it sure can’t hurt to do so.

These were delicious! I substituted 1/4 cup of applesauce for the butter and doubled the rum flavoring. Fantastic! Next time I might substitute Splenda for the sugar and make them really healthy.

The muffins are wonderful.very moist. I changed it just a little by adding extra rum extract and 1 tsp. of coconut extract.I also used a 20oz. can of crushed pineapple. I used dryed coconut chips in the batter and sprinkled sweetened shredded coconut on top before baking. the topping came out nicely toasted. I also sprayed the cupcake papers with Pam which kept the muffins from sticking to the papers.I will be making these agan..Reminded me of being at the beach.

Made these today and they were great! A wonderful balance of flavors. I tried the batter before it was baked and it tasted just like a pina colada…Mmmmmmmm!!!!

I have used this recipe many times and love how light and fluffy these muffins turn out. I coarsely chop chunk pineapple, use actual rum instead of extract, add a cherry on top and sprinkle a little coconut over the top as well.

An expert I am not, but I have learned important things along the way:Pack coconut.Pack it like you pack brown sugar.That’s the proper way to measure.I don’t know why it doesn’t stress that on the coconut package.To the recipe,’Didn’t have rum so added 1/2t almond extract.Increased pineapple to 20oz drained,coconut to 1 1/2c unsweetened;& added an additional 1/2t baking powder&2T oil.The batter seemed dry so I added 1/4c of the pineapple juice.’In oven topped with more coconut&it made 18. I’m anxious! 🙂 Results:These are a light&tasty little muffins!Maybe just a little(just a little)too pineapply but I did use a 20oz can.The coconut extract leaves a nice aftertaste.Almond is subtle,may add more or not.May leave out the 2T oil next time,but not the pineapple juice.The coconut didn’t brown as much as I’d like,but it was enough to take it from plain to interesting.They coulda been bigger muffs,but I doubt only 12 unless you have a larger base or you’re a bigger fan of cleaning muffin tins than I am.:D Nice! ‘Made these for MH for Mom’s day 2013.One more note,a pineapple note:Some brands’ crushed pineapple really is crushed.While others,Kroger,has larger pieces&crushed.I don’t think I’d like as large as tidbits as other suggested.I’m not big on pieces of fruit in cake or muffins anyway – unless blueberries.Kroger brand gives a bit of concentrated flavor without the “oh” or “chew” factor. 😕 🙂 Family vote: Very good if we were pina colada lovers.No one liked the coconut feel.

Hands down, these are amazing muffins. Not sure what i was going to think of the rum, but between the pineapple, rum and coconut it all mixes nicely & so moist and fluffy. The flavor reminds me of a macaroon cookie. i also used coconut oil instead of butter. delicious!

wow! so good! I used 1 cup whole wheat flour and 1/2 cup all purpose, and also used peach yogurt instead of sour cream (because that is all I had) p.s. I added an extra 1/2 tsp baking soda because of the yogurt.. Even with these minor changes, these were amazing muffins, and a little healthier! A definite favorite in my house! next time the only change I would make is to add a touch more rum as we couldn’t taste it at all.

Made these for the team I coach. They all give this 5 stars and fought over who got the last one!

Just made these this morning,& they were wonderful.Read all the reviewsbefore trying them,& added 1/4teas.each of pineapple & coconut extract as well as the teas. of rum flavoring,made 6 large muffins they rose beautifully,took 24 minutes to bake.Husband says it’s a Keeper!!!!!!