Christmas is over, and the New Year is here. I don’t know about you but I could use a vacation. A nice warm location with sand, and a drink with an umbrella in it sounds perfect to me. Too bad that I live in Florida by the beach and it is no where near warm enough for that scenario.
So, I will have to settle for a nice warm cup of coffee, and a Pina Colada Muffin. What is a Pina Colada Muffin? A great Pineapple Coconut Muffin that tastes like it needs an umbrella sticking out of the top of it. They are moist, flavorful, but not overly sweet. The perfect addition to a brunch, or a quick breakfast.
Check out how easy these muffins are.
Pina Colada Muffins
4 cups all-purpose flour
1 cup granulated white sugar
2 Tbsp. baking powder
1 tsp. salt
1 (20-ounce) can crushed pineapple (save the juice)
2 large eggs
1 1/4 cup coconut milk
1/2 cup butter, melted
1/4 cup butter, melted
1/4 cup Flaked Coconut
1/3 cup (packed) brown sugar
1/2 cup all-purpose flour
2 Tbsp Reserved Pineapple juice
Preheat oven to 375 degrees F. Grease 12 muffin tins or line with paper liners.
In a large bowl, whisk together flour, sugar, baking powder and salt.
Drain pineapple (reserving 1/2 cup juice- also reserve about 2 Tbsp. of the pineapple to add to the tops of the muffins).
In a smaller bowl mix together all the wet ingredients; Pineapple, ½ cup juice, butter, eggs, & Coconut milk.
Add wet ingredients to dry and mix well.
Use an ice cream scoop to divide the batter among the 20-24 muffin cups (that’s the easiest way to do it… or just spoon it in).
In a small bowl, combine topping ingredients. Spoon the topping onto each muffin.
Bake 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve. Makes 20-24 muffins.
I have lots of other yummy muffin recipes! Check them all out!