Pina Colada Muffins

Ok..So I read a lot of the reviews before I made these and picked a few of the suggestions to try them with. First of all, they are more like cupcakes. I think more so because of the sweetness and taste rather than consistency. I used butter. Recipe calls for 1/2 cup margarine. I think 1/2 cup butter was too much. These came out greasy on the bottom (I used paper muffin cups, which showed how much oil was coming out of the muffin/cake) and the taste of butter was very strong. I would cut butter to 1/4 cup next time. I used real rum - 2 tablespoons since the real thing is not as strong a flavor as the extract. This was not enough in my opinion. I really didn't taste the rum at all. I don't care for the flavor of the extract so I will probably use more next time. I added the coconut to the top before baking and as someone else mentioned, a maraschino cherry as well. On 375 I baked them for close to 30 minutes before a toothpick came out clean. After baking, I made a glaze of the leftover pineapple juice and about a teaspoon of rum. Next time, I will skip the juice and just use the rum to up that flavor. There's plenty of pineapple and coconut flavor in the muffins themselves. Anyway, these were tasty and I would try again, but I would make them more as a dessert rather than a breakfast muffin.

I have been making this recipe for a couple of years now and most people that like it ask me to make it for special occasions. I put a crumble on top that takes it to another level.

I have been making this recipe for a couple of years now and most people that like it ask me to make it for special occasions. I put a crumble on top that takes it to another level.

I have used this recipe many times and love how light and fluffy these muffins turn out. I coarsely chop chunk pineapple, use actual rum instead of extract, add a cherry on top and sprinkle a little coconut over the top as well.

Very Tasty muffins! I actually had a fresh "candy" pineapple that I chopped up to use in this recipe. I used butter (softened at room temperature) instead of margarine. I filled up 16 muffin tins about 2/3 of the way. I also sprinkled a little more coconut flakes on top of the muffins right before baking. They baked up beautifully in 22 minutes. The top rounded out nicely like a muffin should with nice golden brown coloring. The coconut and pineapples smelled wonderful while baking! The coconut flakes on top of the muffins toasted up nicely revealing brown toasty edges. The muffins are tasty with the blend of pineapples and coconuts. I like the bits of pineapples and coconut flakes in each bite. However, I might add a little bit more pineapples next time because I like the sweet pineapples in every bite. Both the sour cream and coconut flakes adds a nice moistness to the muffins. I couldn't really detect the rum. However, If you want the rum flavor to really stand out you could increase the amount.

I really liked these. Only change was to add some coconut on top before baking. The rum flavor was almost undetectable after baking and the muffins don't rise very much. But the pineapple and coconut flavors came through nicely.

What a great muffin, very moist and the flavors work well with each other. I added a 10 oz jar of maraschino cherries that I drained and chopped. and my can of pineapple was 20 oz. everyone LOVED them. they didn't last long here. will be making these often! Thanks for a great recipe!

These smelled wonderful coming out of the oven! They are actually quite healthy too with only 1/4 cup of butter and you can use light sour cream with a good result. They were a bit too pineappely for my taste so if I were to make them again I would definitely reduce the amount of pineapple in half. I used shredded coconut because it was what I had on hand but think flaked would work better in this recipe. I also used 1 Tbsp. of actual rum instead of the extract.