Pina Colada Muffins (Print Version)
# Ingredients:
01 -
All-purpose flour: 1 1/2 cups.
02 -
Granulated sugar: 1/2 cup.
03 -
Brown sugar: 1/4 cup.
04 -
Baking powder: 1 teaspoon.
05 -
Baking soda: 1/2 teaspoon.
06 -
Salt: 1/4 teaspoon.
07 -
Melted butter: 1/3 cup.
08 -
Large egg: 1.
09 -
Crushed pineapple, drained: 1/2 cup.
10 -
Coconut milk: 1/3 cup.
11 -
Sour cream: 1/4 cup.
12 -
Vanilla extract: 1 teaspoon.
13 -
Sweetened shredded coconut: 1/2 cup.
14 -
Cream of coconut: 1/4 cup.
15 -
Toasted coconut flakes (for topping): 1/2 cup.
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
02 -
In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
03 -
In a separate bowl, whisk together the melted butter, egg, coconut milk, sour cream, and vanilla extract until smooth.
04 -
Add the wet ingredients to the dry ingredients and gently fold in the drained crushed pineapple and sweetened shredded coconut.
05 -
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.
06 -
While the muffins cool, prepare the filling by mixing the cream of coconut with extra pineapple chunks.
07 -
Once the muffins are cool, use a piping bag or a small spoon to insert the filling into the center of each muffin.
08 -
Finish by sprinkling the tops with toasted coconut flakes for a delicious and crunchy topping.
# Notes:
01 -
These Pina Colada Pie Muffins are packed with tropical flavors from pineapple and coconut, topped with a delightful crunch of toasted coconut flakes.