Pina Colada Muffins Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Sift flour, baking soda, baking powder, and salt together in a bowl.
• Stir bananas, sugar, butter, egg, rum-flavored extract, and vanilla extract together in a bowl. Fold flour mixture into banana mixture 1 cup at a time. Add pineapple chunks and 1/2 cup coconut; fold gently into batter. Pour batter into prepared muffin cups and top each with about 1 teaspoon shredded coconut.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool for 10 minutes in the pan before removing to a wire rack.

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.

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.

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.

Steps:

• Preheat oven to 375ºF.
• Spray 24 mini muffin cups with cooking spray.
• Combine first 5 dry ingredients.
• Beat remaining ingredients together in large bowl until smooth.
• Add dry ingredients, mixing just until moistened.
• Fill greased muffin cups.
• Bake at 350ºF for 18 - 23 minutes, or until golden.

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients.
• Pour into lined muffin tins.
• Bake for 15-20 minutes until done.
• Cool for five minutes.
• Transfer to cooling rack until completely cooled.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 35 cupcake cups with paper liners.
• Beat sugar, butter, and oil together in a bowl with an electric mixer until creamy and fluffy. Beat in eggs one at a time. Stir in pineapple, milk, and 1/4 cup brandy.
• Sift flour, baking powder, baking soda, and salt together in another bowl. Add slowly to the sugar mixture, beating with an electric hand mixer to get a light, fluffy batter.
• Spoon batter into the cupcake liners, leaving about 1/8 inch of each liner free (this cake doesn't rise a lot).
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
• Remove from the oven and immediately spoon 1 teaspoon of brandy over the top of each cupcake; let seep into the cake. Let cool completely.
• Beat cream of coconut and cream cheese together with an electric mixer until it is lump-free. Frost cooled cupcakes.