Description
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.
Ingredients
- 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).
Instructions
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!
Equipment

2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- 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.