Muffin Mondays | Piña Colada Muffins

The recipe for this week’s Muffin Mondays was Rum Raisin Muffins. Upon seeing this I instantly thought  rum – mmm piña coladas! The original recipe calls for rum soaked raisins, but seeing as I despise raisins I decided to substitute rum soaked pineapples in their place. Throw in a little toasted coconut and a little extra rum and these muffins are perfectly indulgent and perfectly reminiscent of  a cold and refreshing piña  colada.

The amber rum with undertones of caramel and the creamy amalgamation of coconut and sweet pineapples blend into a muffin creation that is sheer magic. It is an unmistakable and completely satisfying flavor that evokes summer. Summer may be quickly coming to an end but these muffins will whisk you away to a vacation paradise.  Just close your eyes and picture sand between your toes, the sun shining brightly above and the sound of crashing waves. Eat and enjoy!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

* Note for whatever reason these muffins were incredible hot out of the oven, they even had an amazing almost custard like flavor, but they do not preserver well and when eaten the next day they are dense and chewy so try to enjoy same day!

 

Piña Colada Muffins  (Rum Muffins with Pineapple and Coconut)

Makes one dozen muffins

1 3/4 cups flour

1/4 teaspoon salt

1 1/2 teaspoons baking powder

1 cup chopped pineapple

2 tablespoons dark rum

3/4 cup sugar

1/2 cup coconut flakes

2 eggs, lightly beaten

1 cup milk

4 tablespoons melted butter

½ teaspoon vanilla extract

½ teaspoon coconut extract

 

Preheat oven to 350°F.

An hour before leave the pineapples in the rum to soak.

In a medium bowl sift flour, salt, baking powder, sugar and coconut.  In another bowl mix the egg, milk, melted butter, vanilla extract and coconut extract. Add the wet ingredients to the dry ones and fold together lightly with a fork. Fold in pineapples and any remaining rum.  Do not over mix, it is supposed to be a very wet batter.

Fill muffin cups 2/3 full. Bake for 20-25 minutes or until a toothpick comes out clean.