Sharing is caring!

Hello, baking enthusiasts! Welcome to another exciting recipe that brings the tropics right to your kitchen—Pina Colada Pie Muffins! If you’re a fan of all things pineapple, coconut, and that irresistible tropical flavor, you’re in for a treat. These Tropical Pina Colada Pie Muffins with Toasted Coconut are not just any muffins; they pack all the deliciousness of a Pina Colada into a handheld dessert! So, grab your apron, preheat your oven, and let’s get baking! Trust me, these muffins are a fun, fruity twist you’ll want to make again and again.

Introduction

Looking for a fun, tropical twist on your everyday muffin recipe? Look no further than these Tropical Pina Colada Pie Muffins. Infused with the flavors of pineapple and coconut, these muffins are like a mini vacation in every bite. Inspired by the classic Pina Colada drink, these muffins are a perfect blend of sweetness, tang, and texture. Whether you’re baking for a brunch or just want to enjoy a tropical treat, these muffins are a must-try for anyone who loves Pina Colada desserts. Plus, they’re topped with toasted coconut flakes, adding a delightful crunch to each bite.

These muffins are incredibly easy to make and are perfect for both beginner bakers and seasoned pros. What makes them unique is the combination of coconut milk, crushed pineapple, and sour cream, resulting in a moist, flavorful muffin that melts in your mouth. The best part? A pineapple-coconut filling in the center takes them to a whole new level of deliciousness. Let’s get started on this tropical adventure!

Ingredients for Tropical Pina Colada Pie Muffins

Here’s everything you’ll need to make these delicious Pina Colada Pie Muffins:

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ⅓ cup melted butter
• 1 large egg
• ½ cup crushed pineapple (drained)
• ⅓ cup coconut milk
• ¼ cup sour cream
• 1 tsp vanilla extract
• ½ cup sweetened shredded coconut (plus extra for garnish)
• ¼ cup cream of coconut
• ½ cup toasted coconut flakes (for topping)
• Optional: Pineapple chunks for garnish

Ingredient Substitutions:

• Gluten-Free Option: Swap the all-purpose flour for gluten-free flour.
• Dairy-Free Option: Use a dairy-free sour cream and butter alternative.
• Vegan Option: Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).

How to Make Tropical Pina Colada Pie Muffins – Step by Step

Let’s walk through the steps to make these tropical delights!

Step 1: Prepare the Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. This ensures that all the dry ingredients are evenly distributed, making the muffins light and fluffy.

Step 2: Mix the Wet Ingredients

In a separate bowl, combine the melted butter, egg, coconut milk, sour cream, and vanilla extract. Stir until smooth and creamy. The combination of coconut milk and sour cream is the secret to keeping these muffins moist.

Step 3: Combine Wet and Dry Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can lead to dense muffins. Once combined, gently fold in the crushed pineapple and sweetened shredded coconut. These add that signature Pina Colada flavor and texture.

Step 4: Fill the Muffin Tin

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners and divide the batter evenly among the cups. Fill each cup about two-thirds full to allow room for the muffins to rise.

Step 5: Bake to Perfection

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown, and your kitchen will be filled with the enticing scent of coconut and pineapple.

Step 6: Prepare the Coconut-Pineapple Filling

While the muffins are baking, prepare the filling. In a small bowl, mix the cream of coconut with pineapple chunks. This will create a creamy, tropical filling that you’ll add to the center of each muffin.

Step 7: Add the Filling

Once the muffins are baked and slightly cooled, use a knife to cut a small hole in the center of each muffin. Spoon the coconut-pineapple filling into the center. This is what sets these muffins apart, giving them a rich, tropical burst of flavor.

Step 8: Garnish and Serve

Top each muffin with toasted coconut flakes and, if desired, a small pineapple chunk for garnish. This adds a nice crunch and extra tropical flair to the muffins. Enjoy these muffins warm or at room temperature for a refreshing treat!

Helpful Tips for Tropical Pina Colada Pie Muffins

Here are some extra tips to ensure your muffins turn out perfectly every time:

• Use Fresh Pineapple: Freshly crushed pineapple will give a brighter, more natural flavor. If you use canned pineapple, make sure to drain it well to avoid excess moisture.
• Don’t Overmix: Overmixing the batter can make the muffins dense instead of light and fluffy. Stir just until combined.
• Toast the Coconut: Toasting the coconut brings out its natural sweetness and adds a satisfying crunch.
• Customize the Filling: For an extra indulgent treat, mix a little rum extract into the coconut-pineapple filling for an authentic Pina Colada flavor.

Cooking Tips for the Best Tropical Pina Colada Pie Muffins

Want to take your Pina Colada Pie Muffins to the next level? Here are some pro tips to enhance your baking experience:

• Use Room Temperature Ingredients: Ensure your egg, butter, and sour cream are at room temperature for a smoother batter.
• Invest in a Good Muffin Tin: A high-quality, non-stick muffin tin will help your muffins bake evenly and release easily from the pan.
• Coconut Milk Substitutions: If you don’t have coconut milk, you can substitute with almond milk or regular milk, though it may slightly alter the flavor.
• Extra Toasting: Lightly toast some shredded coconut to sprinkle on top before serving for a bit of added texture.

Serving Suggestions for Tropical Pina Colada Pie Muffins

These muffins are a tropical paradise in every bite! They pair wonderfully with a variety of beverages and sides:

• Beverages: Serve with a glass of freshly squeezed pineapple juice, coconut water, or a tropical smoothie for a complete island vibe.
• Side Dishes: Pair these muffins with a tropical fruit salad or a fresh yogurt parfait for a light breakfast or brunch.
• Occasions: These muffins are perfect for brunch parties, potlucks, or as a sweet afternoon snack. Their tropical flavors make them a hit during summer gatherings or beach-themed events.

Nutritional Information

These Pina Colada Pie Muffins not only taste great but also offer some nutritional benefits:

• Pineapple: Rich in Vitamin C, aiding in immune function.
• Coconut: A source of healthy fats and fiber.
• Sour Cream: Adds a good amount of calcium.

Nutritional Information (Per Serving)

• Calories: 250
• Total Fat: 12g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 150mg
• Carbohydrates: 30g
• Fiber: 2g
• Sugar: 18g
• Protein: 3g

Storage and Leftovers for Tropical Pina Colada Pie Muffins

If you have leftovers (though they might disappear fast!), here’s how to store them:

• Storage: Store the muffins in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate them for up to 5 days.
• Freezing: These muffins freeze well! Wrap each muffin in plastic wrap, then place them in a freezer-safe bag. They’ll stay fresh for up to 2 months.
• Reheating: To reheat, pop them in the microwave for 15-20 seconds or warm them in a low-temperature oven until heated through.

4 Frequently Asked Questions (FAQs) for Tropical Pina Colada Pie Muffins

1. Can I use fresh coconut instead of sweetened shredded coconut?

Yes, fresh coconut can be used, but it will have a less sweet flavor. You may want to add an extra tablespoon of sugar to balance the taste.

2. Can I make these muffins gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.

3. What can I use instead of coconut milk?

If you don’t have coconut milk, you can use regular milk, almond milk, or even yogurt for a similar texture, but the coconut flavor may be slightly reduced.

4. Can I make these muffins ahead of time?

Yes! These muffins can be made a day in advance. Store them in an airtight container at room temperature or in the fridge if filled.

Related Recipes for Pina Colada Lovers

If you love these Tropical Pina Colada Pie Muffins, you’ll want to try these similar tropical-inspired treats from our site:

Gooey Cinnamon Cream Cheese Muffins Recipe | Easy & Delicious

Italian Christmas Cookies Recipe – Soft & Festive Treats

Conclusion

And there you have it—Tropical Pina Colada Pie Muffins that are sure to impress! Whether you’re enjoying them for breakfast, dessert, or as a snack, these muffins are the perfect way to bring a little bit of the tropics to your table. I hope you enjoy making them as much as I do! Feel free to leave a comment with your feedback or any personal twists you’ve added to the recipe. Happy baking, and don’t forget to share this tropical delight with your friends and family!

Print