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Pina Colada Muffins

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I would like to suggest that everyone starts their day with these delicious Pina Colada Muffins! They are filled with tropical pineapple and coconut flavors, with macadamia nuts for added crunch. Not only are they perfect for breakfast, they make an awesome afternoon snack as well. These muffins are guaranteed to become a family favorite!

For even more pineapple and coconut inspired recipes, check out my Tropical Pina Colada recipes page.

Pina Colada Muffins in yellow wrappers sitting on a wire rack.

You will be able to wake the entire house up with the sweet aroma of fresh baked muffins!

What you need to make Pina Colada Muffins with coconut milk:

Looking down on seven Pina Colada Muffins on a wire cooling rack.

How to make Pina Colada Muffins:

Preheat oven to 350 degrees. Line a muffin pan with paper liners or spray with cooking spray. Set aside.

Whisk the oil, sugar, egg, coconut milk and rum extract together in a large bowl.

Coconut milk, oil, eggs and sugar in a large glass bowl.

Stir in the flour, baking powder, baking soda, and sea salt. Mix just until blended.

Flour, salt, baking soda and powder added to the liquid ingredients in a glass bowl.

Fold in the pineapple, coconut and macadamia nuts.

Pineapple, coconut, and macadamia nuts added to the muffin batter.

Stir until well combined without over mixing.

Pina Colada Muffins batter stirred together with a gray spatula in a large glass bowl.

Scoop the batter into the prepared pan.

Pina Colada Muffins batter in 12 paper liner filled baking tin.

Bake until golden, about 20 minutes. Remove from oven and place on a wire rack to cool.

Baked Pina Colada Muffins on a wire cooling rack.

Serve warm or at room temperature.

A Pina Colada Muffin split in half laying on a small white plate.

I L-O-V-E the smell of pineapple and coconut!! Obviously they taste pretty good together as well. 😉

Recipe Notes & Tips:

  • Make sure the crushed pineapple is drained very well. We don’t want too much extra moisture to thin the batter.
  • I needed to make mine dairy-free so I used canola oil. Feel free to substitute unsalted butter or coconut oil if you prefer.
  • This recipe uses canned, full-fat coconut milk (like Thai Kitchen) NOT Coco Lopez Cream of Coconut.
  • All ovens cook differently, your baking time may vary.

More delicious Muffin recipes:

Enjoy!!

Pina Colada Muffins in yellow wrappers sitting on a wire rack.

Pina Colada Muffins

Pina Colada Muffins are filled with pineapple and coconut for the perfect tropical treat for breakfast or afternoon snack.
4.80 from 5 votes
Print Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: pineapple, coconut, macadamia, nuts, muffin, recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Servings
Calories: 251kcal
Author: Lisa Johnson

Equipment

  • Muffin Pan

Ingredients

  • ¼ cup oil
  • ½ cup granulated sugar
  • 1 large egg
  • 1 cup full-fat coconut milk shake well before using
  • 1 teaspoon rum extract
  • 1 ½ cups unbleached, all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup crushed pineapple, well drained
  • ½ cup shredded coconut, unsweetened
  • ½ cup chopped macadamia nuts or nuts of your choice

Instructions

  • Preheat oven to 350 degrees. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
  • Whisk the oil, sugar, egg, coconut milk and rum extract together in a large bowl.
  • Stir in the flour, baking powder, baking soda, and sea salt. Mix just until blended.
  • Fold in the pineapple, coconut and macadamia nuts.
  • Stir until well combined without over mixing.
  • Scoop the batter into the prepared pan.
  • Bake until golden, about 20 minutes. Remove from oven and place on a wire rack to cool.
  • Serve warm or at room temperature.

Notes

  • Make sure the crushed pineapple is drained very well. We don’t want too much extra moisture to thin the batter.
  • I needed to make mine dairy-free so I used canola oil. Feel free to substitute unsalted butter or coconut oil if you prefer.
  • This recipe uses canned, full-fat coconut milk (like Thai Kitchen) NOT Coco Lopez Cream of Coconut.
  • All ovens cook differently, your baking time may vary.

Nutrition

Calories: 251kcal | Carbohydrates: 26g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 16mg | Sodium: 199mg | Potassium: 164mg | Fiber: 2g | Sugar: 12g | Vitamin A: 32IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg

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