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Piña colada muffins on a wire cooling rack in a kitchen.
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Piña Colada Muffins

These piña colada muffins are filled with coconut, pineapple, rum extract and topped with a cherry just like your favorite piña colada.
Prep Time5 minutes
Cook Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: ninja cream pina colada ice cream, Pina Colada Muffins, Tropical Muffins
Servings: 12 Muffins

Ingredients

  • 2 Cups All Purpose Flour
  • 1 Cup Sugar
  • 2 Teaspoons Baking Powder
  • ½ Teaspoon Salt
  • ½ Cup Milk
  • 2 Eggs
  • 1 Cup Crushed Pineapple Drained
  • ½ Cup Coconut Shredded
  • ½ Cup Butter Melted
  • 1 Teaspoon Rum Extract Optional
  • 12 Maraschino Cherries

Instructions

  • Preheat oven to 350º F. Line muffin tins with cupcake liners.
  • In a medium sized bowl mixed dry ingredients (flour, sugar, baking powder, coconut, cinnamon and salt).
  • Add milk and eggs and mix.
  • Add melted butter, rum extract and stir.
  • Fold in crushed pineapple.
  • Pour batter into muffin tins. Top with shredded coconut and a cherry on top.
  • Bake at 350º F for 30 minutes.

Video

Notes

Rum extract is optional but really adds to the piña colada flavor. You can substitute it for coconut or vanilla extract. 

Nutrition

Calories: 262kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 253mg | Potassium: 89mg | Fiber: 1g | Sugar: 24g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg