Pina Colada Muffins


1 cup granulated sugar

2 eggs

½ 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

1 can crushed pineapple 14oz/398ml can, drained

1 cup shredded sweetened coconut


Preheat oven to 350°F.

Beat sugar, eggs, butter, sour cream and rum extract until combined. Add flour, baking powder, baking soda and salt.

Add pineapple and coconut. Stir.

Add 24 cupcake liners to muffins. Fill about 3/4 way full with muffin batter. Bake for 25 minutes or until a toothpick comes out clean. Cool on a cooling rack.


Leave a Comment