• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Instant Pot
  • Beef Gravy
  • Store

Cooking With Curls logo

menu icon
go to homepage
  • Recipes
  • Instant Pot
  • Beef Gravy
  • Store
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Instant Pot
    • Beef Gravy
    • Store
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Breakfast » Pina Colada Muffins

    Published: Apr 8, 2020 · Modified: Feb 3, 2021 by Lisa Johnson

    Pina Colada Muffins

    • Share
    • Tweet

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

    Jump to Recipe Print Recipe
    Pina Colada Muffins in yellow wrappers sitting on a wire cooling rack.

    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:

    • Oil
    • Sugar
    • Large Egg
    • Canned Coconut Milk - full-fat, unsweetened
    • Rum Extract
    • Unbleached Flour
    • Baking Powder
    • Baking Soda
    • Fine Sea Salt
    • Crushed Pineapple
    • Shredded Coconut - I used unsweetened
    • Macadamia Nuts
    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:

    • Bakery-Style Blueberry Muffins 
    • Blackberry Muffins with Lemon Glaze 
    • Mocha Chip Muffins 
    • Peanut Butter Chocolate Muffins 
    • Pepperoni Pizza Muffins - Savory muffins made with pizza dough

    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.
    5 from 3 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
    Prevent your screen from going dark

    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

    Cooking with Curls is a participant in the Amazon.com Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com


    « Bacardi Pina Colada Rum Cake
    Pina Colada Milkshake »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Headshot of Lisa Johnson

    Hi, I'm Lisa - Welcome to my kitchen! I have a passion for good food and love sharing my creations with friends, family and everyone that loves a homecooked meal. This is where I share my favorite recipes with step-by-step instructions as well as tips and tricks to help you make these delicious recipes in your home.

    More about me →

    Popular

    • Layered Greek Dip
    • Lemon Cream Cheese Danish
    • Creative Brunch Ideas
    • Italian Stuffed Zucchini Boats
    Shop Lisa's Favorite Products on amazon.com with 5 product images.

    As seen in...

    List of magazine where my recipes have been featured.

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Disclaimer & Disclosure
    • Accessibility Policy
    • Contact

    Newsletter

    • Sign Up! for emails and updates & receive a FREE Instant Pot e-Book filled with the Top 10 reader's favorite recipes!

    Topics

    • Instant Pot
    • Tropical Pina Colada
    • Beef Gravy
    • Recipe Index

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2012-2022 Cooking with Curls® | All Rights Reserved