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.
Ingredients
Scale
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)
Instructions
- Prepare the oven at 350F (175C) and arrange paper liners in a muffin tin for optimal baking results.
- 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.
- Whisk wet ingredients including melted butter, egg, coconut milk, sour cream, and vanilla extract until achieving a smooth, consistent texture.
- Gently fold wet ingredients into dry mixture, incorporating drained crushed pineapple and sweetened shredded coconut without overmixing.
- Distribute batter evenly across muffin cups, filling each approximately three-quarters full to allow proper rising during baking.
- Bake for 18-20 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and free of raw batter.
- Allow muffins to cool completely on a wire rack, preventing moisture buildup and maintaining structural integrity.
- Create filling by blending cream of coconut with additional pineapple chunks, creating a rich, tropical mixture.
- Using a piping bag or small spoon, carefully inject filling into the center of each cooled muffin, ensuring even distribution.
- 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