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Close up of a tropical muffin in a cupcake liner.
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Tropical Pineapple Muffins

Take your tastebuds on a tropical vacation with these homemade Tropical Muffins filled with sweet crushed pineapple, coconut, and a splash of rum extract.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Bread, Breakfast
Cuisine: American
Keyword: pineapple muffins, tropical desserts, tropical muffins
Servings: 12
Calories: 185kcal
Author: Jill

Ingredients

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.

Nutrition

Calories: 185kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 195mg | Potassium: 93mg | Fiber: 1g | Sugar: 11g | Vitamin A: 257IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1mg