Pina Colada Pie Muffins with Toasted Coconut Topping

Pina Colada Pie Muffins are a delicious way to bring the tropical flavors of pineapple and coconut into your kitchen. These muffins feature a tender, moist crumb thanks to the combination of coconut milk, sour cream, and butter. The sweet, refreshing flavor of crushed pineapple is complemented by the richness of shredded coconut, while the hidden coconut cream filling adds a burst of flavor to each bite. Topped with crunchy toasted coconut flakes, these muffins make for a perfect tropical-inspired treat that’s great for any occasion.

INGREDIENTS

• All-purpose flour: 1 1/2 cups, for the muffin base
• Granulated sugar: 1/2 cup, for sweetness
• Brown sugar: 1/4 cup, for added moisture and flavor
• Baking powder: 1 teaspoon, to help the muffins rise
• Baking soda: 1/2 teaspoon, for extra lift
• Salt: 1/4 teaspoon, to balance the flavors
• Melted butter: 1/3 cup, for richness
• Large egg: 1, to bind the ingredients
• Crushed pineapple, drained: 1/2 cup, for tropical flavor
• Coconut milk: 1/3 cup, to add moisture
• Sour cream: 1/4 cup, for a tender crumb
• Vanilla extract: 1 teaspoon, for flavor
• Sweetened shredded coconut: 1/2 cup, for texture and flavor
• Cream of coconut: 1/4 cup, for the filling
• Toasted coconut flakes (for topping): 1/2 cup, for a crunchy topping

INSTRUCTIONS

Step 1:

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

Step 2:

In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

Step 3:

In a separate bowl, whisk together the melted butter, egg, coconut milk, sour cream, and vanilla extract until smooth.

Step 4:

Add the wet ingredients to the dry ingredients and gently fold in the drained crushed pineapple and sweetened shredded coconut.

Step 5:

Spoon the batter into the muffin tin, filling each cup evenly. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.

Step 6:

While the muffins cool, prepare the filling by mixing the cream of coconut with extra pineapple chunks.

Step 7:

Once the muffins are cool, use a piping bag or a small spoon to insert the filling into the center of each muffin.

Step 8:

Finish by sprinkling the tops with toasted coconut flakes for a delicious and crunchy topping.

Serving and Storage Tips

• These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
• For extra indulgence, serve the muffins with a dollop of whipped cream or a drizzle of caramel sauce.

Helpful Notes

• To toast the coconut flakes, spread them evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
• Make sure the pineapple is well-drained to avoid excess moisture in the batter.

Tips from Well-Known Chefs

• Chef Nigella Lawson recommends adding a squeeze of lime juice to the batter for a bright, citrusy twist to complement the tropical flavors.
• Chef Giada De Laurentiis suggests garnishing the muffins with a pineapple ring and maraschino cherry for a playful presentation.

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Pina Colada Pie Muffins offer a tropical blend of pineapple and coconut, with a creamy coconut filling hidden inside and a crunchy toasted coconut topping. These muffins are soft and tender, thanks to coconut milk and sour cream, while the combination of sweet pineapple and rich coconut flavors creates a deliciously moist treat. Perfect for breakfast, dessert, or a snack, these muffins capture the refreshing taste of a pina colada in every bite!