What kind of flour is best for making muffins?

I find that all-purpose flour is generally the best choice for making delicious muffins. While you could potentially use pastry flour, it has less protein and structure, which means your muffins might not be as sturdy and could possibly fall apart more easily.

Can I use fresh pineapple instead of canned pineapple?

Yes, you certainly can use fresh pineapple if you prefer. If you use fresh, you will want to dice the pieces very small. You could also pulse the fresh pineapple for just a few seconds in a food processor before adding it to your batter. Remember that fresh pineapple can also be quite juicy, so make sure to drain it a bit after processing if needed.

Is it okay to skip the rum extract?

The rum extract really does add a lovely depth of flavor that complements the pineapple and coconut nicely. However, if you need to omit it, that is fine. You could also replace it with imitation rum extract if you are concerned about the tiny amount of alcohol in pure extract. Vanilla extract or even coconut extract could also be substituted if you prefer.

What is the secret to getting light and fluffy muffins?

Starting with ingredients that are at room temperature, like your eggs, butter, and sour cream, is important for achieving a great texture. However, perhaps the most critical tip for light and airy muffins is to avoid overmixing the batter. When you stir too much, you develop the gluten, which results in tough, chewy muffins instead of the tender texture you want. Mix only until the ingredients are just combined and you no longer see streaks of dry flour.

Easy Pina Colada Muffins (A Taste of the Tropics)

Description

These Pina Colada Muffins are incredibly moist and bursting with mouthwatering tropical flavors from pineapple and coconut. They make a perfect grab-and-go breakfast or a delightful afternoon treat everyone will love!

Ingredients

For the Muffins

1 cup (200 grams) granulated white sugar
2 large eggs
½ cup (115 grams) unsalted butter, softened to room temperature
2 cups (485 grams) full-fat sour cream
2 teaspoons (10 ml) rum extract
3 cups (360 grams) all-purpose flour
2 teaspoons (7 grams) baking powder
1 teaspoon (5 grams) fine sea salt
1 can (400 ml) crushed pineapple, drained very well
1 cup (100 grams) sweetened shredded coconut

Instructions

Set your oven temperature to 350 degrees Fahrenheit.
In a large mixing bowl, combine the granulated sugar, eggs, softened butter, sour cream, and rum extract. Use a whisk or electric mixer to beat these ingredients together until they are well blended. Gradually add the measured all-purpose flour, baking powder, and salt to this wet mixture. Mix just until the dry ingredients are incorporated.
Gently fold in the drained crushed pineapple and the shredded coconut using a spatula or spoon. Continue stirring only until these tropical ingredients are evenly distributed throughout the batter. Avoid overmixing at this stage.
Prepare a 24-cup muffin pan by placing paper liners into each cavity. Use a scoop or spoon to fill each liner approximately three-quarters full with the prepared muffin batter. Place the filled muffin pan in the preheated oven and bake for about 25 minutes. You can check if the muffins are done by inserting a toothpick into the center of one; it should come out clean with no wet batter attached. Allow the muffins to cool completely in the pan before transferring them.

Notes

Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Cooling: Ensure muffins are fully cooled on a wire rack before storing to prevent them from becoming soggy.

Nutrition

Serving Size: 1 muffin
Calories: 190kcal
Sugar: 12g
Sodium: 204mg
Fat: 9g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 37mg