Outrageous Pina Colada Muffins Recipes

PINA COLADA MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
• In a large bowl, combine sugar, margarine, egg, sour cream and rum extract. Beat together until smooth. In a medium bowl, mix together flour, baking powder, baking soda and salt. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into 12 muffin cups.
• Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.

PINA COLADA MUFFINS

Steps:

• Prepare cake mix following package instructions.
• Add other ingredients.
• Mix 1 minute- don't over-mix.
• Grease muffin tins and fill 3/4 full.
• Bake at 350ºF for 15-20 minutes.

OUTRAGEOUS PINA COLADA MUFFINS

Steps:

• 1. Preheat Oven to 350
• 2. Combine all ingredients and mix until well blended, scraping bowl with spatchula to ensure you get the sides.
• 3. Pour into muffin papers and bake about 20 minutes or until tops are brown and cake springs back. Do not overbake.

PINA COLADA MUFFINS

Steps:

• In a small saucepan, combine the pineapple and rum. Bring to a boil then take off of the heat and soak for 30 minutes. Drain and pat dry.
• Preheat oven to 350 degrees. Butter the top of muffin tin and place paper liners in the cups.
• Sift the flour, baking soda, baking powder, and salt. Set aside.
• In a large bowl, beat the butter with a mixer on medium until creamy. Add sugar gradually until light.
• Add the eggs one at a time until well combined.
• On low speed, add sour cream, zest, and vanilla. Mixture may look curdled.
• Gently add the flour mixture plus the pineapple and coconut, stirring just enough to combine.
• Spoon mixture into muffin tin. Bake for 15-20 minutes until a toothpick comes out clean.
• Serve warm or room temperature.

PINA COLADA MUFFINS

Steps:

• In a mixing bowl, whisk the flour, baking soda, baking powder, and salt together; set aside.
• In another larger bowl, whisk the cream of coconut, pineapple, rum, and egg until blended; stir into flour mixture until moistened.
• Prepare muffin tin by spraying cups and the rims around them with nonstick cooking spray.
• Fill cups 3/4 full with batter.
• Bake in a 400° oven for 23 minutes or until muffins are well browned and a pick comes out with a few moist crumbs attached.
• Place pan on a wire rack to cool for 10 minutes.
• 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.