Dreamy Pina Colada Pie Muffins Recipe: Tropical Bliss in a Bite

Tropical dreams collide with a delightful pina colada pie muffin that brings island vibes straight to your kitchen.

Soft peaks of coconut dance alongside sweet pineapple chunks in a light, airy batter.

Memories of beach vacations swirl through each tender bite, promising a mini escape from everyday routines.

Creamy textures blend with bright fruit notes, creating a unique twist on classic dessert traditions.

Baking these muffins fills your home with an irresistible aroma that hints at Caribbean adventures.

Quick to prepare and impossible to resist, these little treats offer a perfect balance of comfort and excitement.

Grab a muffin and let your taste buds sail away to sunny shores.

Pina Colada Pie Muffins: Tropical Escape

• Craft Tropical Delight: Transform your baking routine with these muffins that bring a burst of island-inspired flavors right to your kitchen.
• Surprise Inside Magic: Experience the joy of biting into a muffin and discovering a luscious pineapple-coconut filling that adds an unexpected twist.
• Quick Gourmet Experience: Whip up these sophisticated treats with basic ingredients and simple steps, making you feel like a professional baker without complex techniques.
• Crowd-Pleasing Potential: Perfect for brunches, potlucks, or weekend gatherings where people crave something special that looks and tastes impressive.

Gather for Pina Colada Muffin Joy

• Flour: A base for the muffin that provides structure and texture.
• Granulated Sugar, Brown Sugar: Sweet ingredients that add depth of flavor and moisture.
• Baking Powder, Baking Soda: Leavening agents that help the muffins rise and become light.
• Salt: Enhances the overall flavor of the muffins.

• Melted Butter: Adds richness and helps create a moist texture.
• Egg: Binds the ingredients together and provides structure.
• Coconut Milk: Brings a tropical flavor and creamy consistency.
• Sour Cream: Adds tanginess and helps keep the muffins tender.
• Vanilla Extract: Provides a warm, sweet flavor.

• Crushed Pineapple, Pineapple Chunks: Adds tropical sweetness and fruity moisture.
• Sweetened Shredded Coconut, Toasted Coconut Flakes: Provides a signature tropical flavor and crunchy texture.
• Cream of Coconut: Creates a rich, sweet filling with intense coconut flavor.

Make Pina Colada Pie Muffins Easily

Step 1: Warm Up the Oven

Crank the oven to 350F (175C) and grab your muffin tin.

Line each cup with paper liners to prevent sticking and make cleanup a breeze.

Step 2: Create Dry Ingredient Blend

• All-purpose flour
• Granulated sugar
• Brown sugar
• Baking powder
• Baking soda
• Salt

Whisk these ingredients together until they’re perfectly combined.

Step 3: Whip Up Wet Ingredients

• Melted butter
• Egg
• Coconut milk
• Sour cream
• Vanilla extract

Blend these ingredients until the mixture looks smooth and creamy.

Step 4: Marry the Mixtures

Pour the wet ingredients into the dry ingredient bowl.

• Drained crushed pineapple
• Sweetened shredded coconut

Mix until just combined – avoid overmixing to keep the muffins light and fluffy.

Step 5: Bake to Perfection

Scoop the batter evenly into the muffin tin.

Slide the pan into the preheated oven and bake for 18 to 20 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Step 6: Craft the Tropical Filling

While muffins cool, whip up a luscious filling by mixing cream of coconut with extra pineapple chunks.

Step 7: Inject Flavor

Once muffins have completely cooled, use a piping bag or small spoon to inject the tropical filling into the center of each muffin.

Step 8: Crown with Crunch

Sprinkle toasted coconut flakes over the tops of the muffins, adding a delightful crunch and extra tropical flair.

Muffin Pro Tips for Pineapple Lovers

• Pat crushed pineapple completely dry with paper towels to prevent excess moisture from making muffins soggy.
• Use fresh, high-quality coconut milk for the most vibrant tropical flavor in your muffins.
• Mix wet and dry ingredients with a light hand to keep muffins tender and prevent tough texture.
• Fill muffin cups about 2/3 full to ensure even baking and perfect rise without overflowing.
• Watch coconut flakes closely when toasting to prevent burning, aiming for a golden brown color for maximum flavor.

Pina Colada Muffin Variations to Explore

• Gluten-Free Tropical Muffins: Replace wheat flour with almond or coconut flour for a gluten-free alternative that maintains the rich tropical flavor.
• Vegan Pineapple Coconut Muffins: Swap egg with flax egg, use plant-based butter, and coconut yogurt instead of sour cream to create a dairy-free version.
• Low-Sugar Breakfast Muffins: Reduce sugar content by using stevia or monk fruit sweetener, and incorporate more fresh pineapple for natural sweetness.
• Rum-Infused Adult Muffins: Add a splash of rum to the batter or filling for a grown-up version that captures the classic pina colada cocktail essence.

Serve Muffins with Coconut on Top

• Tropical Brunch Companion: Pair these muffins with a fresh fruit salad featuring mango, papaya, and additional pineapple chunks for a vibrant morning meal.
• Island Beverage Match: Serve alongside a chilled piña colada mocktail or a light rum-based cocktail to enhance the tropical flavor profile.
• Dessert Transformation: Transform these muffins into a stunning dessert by adding a scoop of coconut ice cream and drizzling with caramel sauce for an indulgent treat.
• Breakfast Plate Partner: Complement the muffins with a side of Greek yogurt topped with toasted macadamia nuts and a sprinkle of cinnamon for balanced morning nutrition.

Store Muffins Soft and Moist

• Store muffins in an airtight container in the refrigerator for up to 5 days. Wrap individually in plastic wrap to maintain moisture and prevent drying out.
• Place cooled muffins in a freezer-safe container or ziplock bag. Freeze for up to 3 months. Separate layers with parchment paper to prevent sticking.
• Remove frozen muffins and let sit at room temperature for 1-2 hours. Alternatively, microwave for 20-30 seconds until warmed through.
• Warm muffins in the oven at 300F for 5-7 minutes to restore their fresh-baked texture and bring out the tropical flavors.

FAQs

• What are the key flavors in these muffins?

The muffins combine tropical pina colada flavors with coconut milk, crushed pineapple, and shredded coconut, creating a sweet and tangy dessert that tastes like the classic cocktail.

• Can I make these muffins gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum for best results and texture.

• How do I toast the coconut flakes?

Spread coconut flakes on a baking sheet and bake at 325F for 5-7 minutes, stirring occasionally, until golden brown and fragrant. Watch carefully to prevent burning.

Pina Colada Pie Muffins Recipe

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4.8 from 40 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Pina colada pie muffins blend tropical paradise with bakery comfort, offering sweet coconut and pineapple notes in each delightful bite. Luscious Caribbean-inspired treats promise a delectable escape that will transport dessert enthusiasts to sun-soaked shores with minimal effort.

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Ingredients

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Main Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup sweetened shredded coconut

Wet Ingredients:

• 1 large egg
• 1/3 cup melted butter
• 1/2 cup crushed pineapple, drained
• 1/3 cup coconut milk
• 1/4 cup sour cream
• 1/4 cup cream of coconut
• 1 teaspoon vanilla extract

Leavening and Seasoning:

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup toasted coconut flakes (for topping)

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Instructions

1. Prepare the oven at 350F (175C) and arrange paper liners in a muffin tin for optimal baking results.
2. Sift together dry ingredients including flour, granulated sugar, brown sugar, baking powder, baking soda, and salt in a large mixing bowl to ensure even distribution.
3. Whisk wet ingredients including melted butter, egg, coconut milk, sour cream, and vanilla extract until achieving a smooth, consistent texture.
4. Gently fold wet ingredients into dry mixture, incorporating drained crushed pineapple and sweetened shredded coconut without overmixing.
5. Distribute batter evenly across muffin cups, filling each approximately three-quarters full to allow proper rising during baking.
6. Bake for 18-20 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and free of raw batter.
7. Allow muffins to cool completely on a wire rack, preventing moisture buildup and maintaining structural integrity.
8. Create filling by blending cream of coconut with additional pineapple chunks, creating a rich, tropical mixture.
9. Using a piping bag or small spoon, carefully inject filling into the center of each cooled muffin, ensuring even distribution.
10. Enhance presentation by generously sprinkling toasted coconut flakes over muffin tops, adding a delightful crunch and visual appeal.

Notes

• Swap coconut milk with almond or oat milk for a dairy-free alternative that maintains the tropical flavor profile.
• Toast coconut flakes carefully to prevent burning, watching them closely and stirring frequently for even golden-brown color.
• Create gluten-free version by replacing all-purpose flour with a 1:1 gluten-free baking blend to accommodate different dietary needs.
• Reduce sugar content by using monk fruit sweetener or stevia if watching calorie intake, without compromising the muffins’ delightful texture.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: Caribbean

Nutrition

• Serving Size: 12
• Calories: 210 kcal
• Sugar: 15 g
• Sodium: 150 mg
• Fat: 9 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.1 g
• Carbohydrates: 29 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg