Om is an inquisitive foodie who likes to share recipes that everyone can enjoy.
Pina colada, a popular cocktail packed with tropical flavors, is the creative force behind my muffins. A can of crushed pineapple has been loitering in my kitchen cabinet for quite a few days. It's time to put it to yummy use! But should I bake simple pineapple muffins? Meh. According to the cooking scientist in me, my homemade goodies can be a lot more exciting with some seductive aromas of rum and coconut. So, my dear reader, below is my successful experiment. By the way, it is a 6-muffin recipe. If you want to bake at least a dozen, don't forget to double the ingredients.
Please Rate this Muffin Recipe
|Prep time||Cook time||Ready in||Yields|
6 regular muffins
Ingredients for Pina Colada Muffins
- 1 cup unbleached all-purpose flour
- 2 tsps baking powder
- 1/3 cup sugar
- 1/4 tsp salt
- 1 large egg white
- 3 tbsps milk
- 3 tbsps canola or vegetable oil
- 1/2 tsp coconut extract
- 1/2 tsp rum extract
- 1/2 cup crushed pineapple, drained
Recipe Tweaking Tips - Making Your Muffins Your Way
- There's technically nothing wrong with using bleached flour; it could make the texture of your muffins a little lighter, actually. I opt for the unbleached version simply because it contains less toxic chemicals and therefore should be better for our bodies.
- Super sweet muffins tend to overwhelm my tastebuds, so I use only 1/3 cup of sugar in this recipe. If you yearn for extra sweetness, you might want to add another 1/4 cup of sugar. Using more sugar than that, however, might make your pina colada muffins end up being cloyingly sweet. Keep in mind that these muffins also have pineapple in them. On the other hand, if you're trying to curb your sugar consumption, use just 1/4 cup of sugar in the entire batter.
- The aromas of rum and coconut beautifully commingle with each other in these muffins. If you favor one aroma more than the other, you can adjust the ratio between the rum and coconut extracts. For example, to make the rum flavor become more pronounced, use 3/4 teaspoon of rum extract and only 1/4 teaspoon of coconut extract.
- To give these pina colada goodies a little more texture and coconut flavor, add a few tablespoons of coconut flakes to your muffin batter.
- Don't be afraid to throw in some chopped nuts. True, the pina colada cocktail contains no nuts in it, but so what? You're not making a drink. Go as nutty as you'd like!
How to Make Pina Colada Muffins
- Preheat your oven to 375 degrees F. Put flour, baking powder, sugar and salt in a large bowl.
- Stir together well with a whisk to distribute the baking powder evenly throughout the batter. This will give all your muffins a good rise and lovely texture.
- Place egg white, milk, rum extract and coconut extract in a separate bowl.
- Whisk together until frothy.
- Add canola or vegetable oil to the egg mixture and stir together.
- Make a little well in the center of the flour mixture and pour the egg mixture into it. Add crushed pineapple. (Be sure to drain the crushed pineapple very well. Instead of making your muffins nicely moist, excess pineapple juice could render them awfully soggy.)
- Gently stir all the ingredients together until the batter is evenly moist but make sure you don't overmix. A good muffin batter shouldn't be perfectly smooth like a cupcake batter but a little clumpy. If you see some specks of unmixed flour in your batter, just leave them that way. Overmixing often results in very dense and dry muffins.
- Line your muffin tins with paper liners, or simply grease the inside of each muffin tin with vegetable oil or butter. Fill about 3/4 of each tin with the pina colada muffin batter.
- Bake your muffins in the preheated oven for about 15-20 minutes, or until an inserted toothpick comes out clean.
- Remove your pina colada muffins from the tins and allow them to cool on a wire rack for a few minutes. Enjoy!
© 2013 Om Paramapoonya
Om Paramapoonya (author) on February 28, 2013:
@peachpuple - Thanks a lot!
peachy from Home Sweet Home on February 22, 2013:
beautiful muffins you have created. Pina colada, a great name for a great chef! Voted up
Om Paramapoonya (author) on February 14, 2013:
@Vega Vallari - Haha! Not sure. I've never made these muffins with real rum, but you can give it a try and don't forget to let me know how your experiment goes!
Nicole Paschal from Saint Petersburg, Florida on February 11, 2013:
Great recipe, Om! How many shots of rum do you suggest we add to the batter?
Om Paramapoonya (author) on February 03, 2013:
Hey! Thank you ALL for stopping by and leaving lovely comments. I'm really glad you guys like this pina colada muffin recipe :)
Vespa Woolf from Peru, South America on February 02, 2013:
I agree that rum and coconut make muffins delicious! Thanks for the suggestions for recipe tweaking. Voted up!
Linda Crampton from British Columbia, Canada on January 31, 2013:
I love the thought of combining the flavors of pineapple, coconut and rum. Thanks for the recipe, Om. I like making muffins because they're quick and easy to produce, and these sound delicious.
lesliebyars on January 31, 2013:
Very unique recipe, I'll be giving it a try. Voted up, interesting and useful my friend.
Ruchira from United States on January 31, 2013:
wow...never thought of having muffins of pina colada.
will give this a try, Om.
thanks, voted up as useful and interesting :)
kitkat1141 from Ontario, Canada on January 31, 2013:
These look delicious. I have been hearing a lot about the health benefits of pineapple lately. I will give this a try!