Coconut Pineapple Muffins

    30 minutes

    Inspired by the classic pina colada cocktail, these muffins combine rum essence, pineapple and coconut for a tropical treat.

    67 people made this

    Serves: 12 

    • 1/2 cup (110g) white sugar
    • 65g margarine
    • 1 egg
    • 1 cup sour cream
    • 1 teaspoon rum flavoured essence
    • 1 1/2 cups (185g) plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1 (450g) tin crushed pineapple, drained
    • 1/2 cup shredded coconut

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 190 degrees C. Lightly grease a muffin pan, or use patty cups.
    2. In a large bowl, combine sugar, margarine, egg, sour cream and rum essence. Beat together until smooth. In a medium bowl, mix together flour, baking powder, bicarb soda and salt. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into 12 muffin cups.
    3. Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.

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    Reviews and Ratings
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    Reviews in English (52)


    These were AMAZING!!! They were by far the best muffins I have EVER had. Trust me- you will love this recipe!! We used pineapple chunks instead of crushed pineapple, as well as light sour cream. Next time, I'm going to try splenda instead of sugar to see how that turns out! These were amazing- I can't say enough great things about them! Fantastic recipe; these muffins are perfection. UPDATE: I tried them with half splenda and they were delicious. I also tried making them with crushed pineapple and found I like the small chunks best. We served them as part of dessert at our Hawaiian party and they were a huge hit!  -  28 Mar 2007  (Review from Allrecipes USA and Canada)


    Call these muffins if you like, but in my mind these "muffins" are CAKE. Very good cake as a matter of fact. So delicious I tried to rationalize keeping them rather than gifting them to the people I made them for as a thank you. I didn't succeed. I can always make these again - and will. They're insanely good and deliver everything they promise - real tropical pina colada flavors of pineapple, rum and coconut. I used butter rather than margarine and a full 20 oz. can of pineapple because that's what I had in the pantry. Maybe that extra pineapple is what made them so especially good, chock full of pineapple in every bite. The butter and sour cream guarantee richness and a moist, tender crumb. To take these over the top (I mean why waste the drained juice?) I drizzled a simple glaze over the muffins of reserved pineapple juice and powdered sugar. My only thought, and one I'll be sure to remember as well the next time I make them, is because these are cake and not muffins, they bake much better at 350 degrees rather than 375. Even if not necessary, it sure can't hurt to do so.  -  27 Feb 2014  (Review from Allrecipes USA and Canada)


    Great recipie! Light and fresh muffins that are almost like a cupcake. However, can't really taste the rum, so I suggest doubling the rum extract if you really want that pina colada flavor. I am not a big fan of rum so this wasn't a problem for me. I think these would also be good with a maracino cherry ontop or some other mixed fruit in the muffins.  -  27 Apr 2008  (Review from Allrecipes USA and Canada)