These easy Tropical Muffins are so easy to whip up for a fresh baked breakfast or snack filled with sweet pineapple, coconut, and rum flavors. Freeze to have on hand for an easy breakfast on the go!
Tropical Muffins
Add this delicious Tropical Muffins recipe to your plate for a sweet twist on your usual breakfast. We loved how simple these were to make from scratch and the flavors were just perfect.
While you’re here, don’t miss these other fantastic muffin recipes: Sausage Breakfast Muffins | Lemon Cranberry Muffins | Banana Pumpkin Muffins | Cinnamon Sugar Donut Muffins | Blueberry Oatmeal Muffins
The Ingredients
Here’s what you’ll need to make Tropical Muffins (the exact measurements and full recipe instructions are below in the easy to print recipe card):
- Butter – use regular salted butter for this recipe.
- Granulated sugar
- Egg – we used a large egg.
- Sour cream – you can use regular full fat sour cream, or try using plain Greek yogurt for a lighter version.
- Rum extract – rum extract is strong, so be sure to use just the amount called for in the recipe. Resist the urge to free-pour!
- Flour – all-purpose flour is perfect for these muffins.
- Baking powder
- Baking soda
- Salt
- Crushed pineapple – this recipe calls for canned crushed pineapple. You’ll want to drain it very well to remove the excess liquid before adding it to the muffin batter.
- Sweetened shredded coconut – not a fan of coconut? You can leave it out.
How to Make Tropical Muffins
Preheat oven to 375°F. Prepare a muffin pan with 12 regular size cups by greasing them with non-stick cooking spray or use paper or silicone muffin/cupcake liners.
In a large mixing bowl, use an electric mixer to cream the butter and sugar together until light and fluffy. Beat in the egg, sour cream, and rum extract.
In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Stir the dry mixture into the wet mixture, just until combined.
Fold in the pineapple and coconut.
Fill the 12 cups of the prepared muffin pan cups with the muffin batter, filling each cup about two-thirds full.
Bake the muffins at 375°F for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Cool the muffins in the pan for 5 minutes, then remove from the pan and cool on a wire rack.
Variations
Pecans – if you would like nuts in your muffins, try adding 3/4 cup chopped pecans to the batter or sprinkle the nuts on top of the muffins before baking.
Vanilla – add vanilla extract instead of or in addition to the rum extract.
Cherries – chop some maraschino cherries and fold them into the batter for a colorful addition.
How to Store the Muffins
Keep the leftover muffins in an airtight food storage container at room temperature or in the refrigerator. They will stay fresh for up to five days.
More Recipes You’ll Enjoy
Tropical Pineapple Muffins
Ingredients
- 1/4 cup butter softened
- 1/2 cup granulated sugar
- 1 egg
- 1 cup sour cream
- 1 teaspoon rum extract
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can (8 ounces) crushed pineapple drained very well
- 1/2 cup sweetened shredded coconut
Instructions
- Preheat oven to 375°F. Prepare a muffin pan with 12 regular size cups by greasing them with non-stick cooking spray or use paper or silicone muffin/cupcake liners.
- In a large mixing bowl, use an electric mixer to cream the butter and sugar together until light and fluffy. Beat in the egg, sour cream, and rum extract.
- In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Stir the dry mixture into the wet mixture, just until combined. Fold in the pineapple and coconut.
- Fill the 12 cups of the prepared muffin pan cups with the muffin batter, filling each cup about two-thirds full.
- Bake the muffins at 375°F for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then remove from the pan and cool on a wire rack.
Last Step:
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