Pineapple, coconut, and rum extract combine to make this a tasty, tropical muffin.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.

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  • In a large bowl, combine sugar, margarine, egg, sour cream and rum extract. Beat together until smooth. In a medium bowl, mix together flour, baking powder, baking soda and salt. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into 12 muffin cups.

  • Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.

Nutrition Facts

206 calories; protein 3g 6% DV; carbohydrates 28.3g 9% DV; fat 9.2g 14% DV; cholesterol 23.9mg 8% DV; sodium 248.6mg 10% DV. Full Nutrition

Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/01/2007
These were AMAZING!!! They were by far the best muffins I have EVER had. Trust me- you will love this recipe!! We used pineapple chunks instead of crushed pineapple as well as light sour cream. Next time I'm going to try splenda instead of sugar to see how that turns out! These were amazing- I can't say enough great things about them! Fantastic recipe; these muffins are perfection. UPDATE: I tried them with half splenda and they were delicious. I also tried making them with crushed pineapple and found I like the small chunks best. We served them as part of dessert at our Hawaiian party and they were a huge hit! Read More
(30)

Most helpful critical review

Rating: 1 stars
07/27/2009
I make many muffins and do a lot of baking and these were really not good. Read More
(4)
68 Ratings
  • 5 star values: 37
  • 4 star values: 18
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
09/30/2007
These were AMAZING!!! They were by far the best muffins I have EVER had. Trust me- you will love this recipe!! We used pineapple chunks instead of crushed pineapple as well as light sour cream. Next time I'm going to try splenda instead of sugar to see how that turns out! These were amazing- I can't say enough great things about them! Fantastic recipe; these muffins are perfection. UPDATE: I tried them with half splenda and they were delicious. I also tried making them with crushed pineapple and found I like the small chunks best. We served them as part of dessert at our Hawaiian party and they were a huge hit! Read More
(30)
Rating: 5 stars
02/27/2014
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. Read More
(29)
Rating: 5 stars
04/27/2008
Great recipie! Light and fresh muffins that are almost like a cupcake. However can't really taste the rum so I suggest doubling the rum extract if you really want that pina colada flavor. I am not a big fan of rum so this wasn't a problem for me. I think these would also be good with a maracino cherry ontop or some other mixed fruit in the muffins. Read More
(18)
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Rating: 5 stars
03/20/2009
These were delicious and I am not easy to please when it comes to muffins. I decreased the sugar to 1/4 c replaced 1/2 c flour with 1/2 c rolled oats and added 1/3 c chopped pecans to up the nutritional value. They were great--and still plenty sweet for my taste! Read More
(16)
Rating: 4 stars
01/06/2008
These smelled wonderful coming out of the oven! They are actually quite healthy too with only 1/4 cup of butter and you can use light sour cream with a good result. They were a bit too pineappely for my taste so if I were to make them again I would definitely reduce the amount of pineapple in half. I used shredded coconut because it was what I had on hand but think flaked would work better in this recipe. I also used 1 Tbsp. of actual rum instead of the extract. Read More
(13)
Rating: 5 stars
09/07/2011
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!!!!!! Read More
(9)
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Rating: 5 stars
11/02/2006
loved the recipe family enjoyed them because its different excellent!!! Read More
(8)
Rating: 5 stars
07/16/2008
These muffins were really good. I made NO changes to the recipe and I had alot of requests for the recipe after serving them at a tropical-themed brunch. Read More
(8)
Rating: 5 stars
01/21/2011
What a great muffin very moist and the flavors work well with each other. I added a 10 oz jar of maraschino cherries that I drained and chopped. and my can of pineapple was 20 oz. everyone LOVED them. they didn't last long here. will be making these often! Thanks for a great recipe! Read More
(7)
Rating: 1 stars
07/27/2009
I make many muffins and do a lot of baking and these were really not good. Read More
(4)