Pina Colada Muffins – a delicious recipe with flour, baking soda, baking powder, salt, cream of coconut, pineapple. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a mixing bowl, whisk the flour, baking soda, baking powder, and salt together; set aside.
2
In another larger bowl, whisk the cream of coconut, pineapple, rum, and egg until blended; stir into flour mixture until moistened.
3
Prepare muffin tin by spraying cups and the rims around them with nonstick cooking spray.
4
Fill cups 3/4 full with batter.
5
Bake in a 400u00b0 oven for 23 minutes or until muffins are well browned and a pick comes out with a few moist crumbs attached.
6
Place pan on a wire rack to cool for 10 minutes.
7
Remove muffins from pan (gently tip each muffin to one side to make sure it isn't stuck--if one is stuck, gently rock back and forth to release from pan) and cool 5 minutes on rack.
390
kcal
Calories
12
g
Fat
58
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 1/3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and more.
Yes, Pina Colada Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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