Simple Pina Colada Muffins Recipes

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:

• 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:

• Combine the graham cracker crumbs, butter and brown sugar in a large bowl. Press onto the bottom and up sides of a greased 13x9-in. baking dish., In a second bowl, beat together cream cheese, pineapple and confectioners' sugar. Stir in vanilla extract; spread into crust. , In same bowl, whisk together milk and pudding mix until thickened, about 2 minutes. Fold in 1 cup whipped topping; spread pudding mixture over the cream cheese mixture. Top with remaining whipped topping. , Sprinkle with toasted coconut. Refrigerate, covered, until set, about 3 hours. If desired, garnish with cherries.

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 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.