Pina Colada Muffins

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READY IN: 1hr 5mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small saucepan, combine the pineapple and rum. Bring to a boil then take off of the heat and soak for 30 minutes. Drain and pat dry.
  • Preheat oven to 350 degrees. Butter the top of muffin tin and place paper liners in the cups.
  • Sift the flour, baking soda, baking powder, and salt. Set aside.
  • In a large bowl, beat the butter with a mixer on medium until creamy. Add sugar gradually until light.
  • Add the eggs one at a time until well combined.
  • On low speed, add sour cream, zest, and vanilla. Mixture may look curdled.
  • Gently add the flour mixture plus the pineapple and coconut, stirring just enough to combine.
  • Spoon mixture into muffin tin. Bake for 15-20 minutes until a toothpick comes out clean.
  • Serve warm or room temperature.
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