Popular
Latest From the Show
David Venable’s Piña Colada Muffins
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
If you like piña coladas and... muffins, then you'll *love* these piña colada muffins.
For more non-traditional muffin ideas, try these Spinach Banana Muffins, Gluten-Free Pumpkin Spice Muffins With Chocolate Chips or Gluten-Free Apple Spice Mini Muffins.
Ingredients
For the topping:
- 1 cup sweetened flaked coconut
- ⅓ cup all-purpose flour
- ¼ cup packed light brown sugar
- 4 tablespoons (½ stick) unsalted butter, melted
For the muffins:
- 2 cups all-purpose flour, sifted
- ¼ cup packed light brown sugar
- 2 teaspoons baking powder, sifted
- ½ teaspoon baking soda, sifted
- ½ teaspoon table salt
- 1 large egg, beaten
- ¾ cup coconut milk
- ¾ cup cream of coconut (David uses Coco Lopez)
- 4 tablespoons (½ stick) unsalted butter, melted
- 1½ teaspoons rum extract
- ½ teaspoon pure vanilla extract
- 1¾ cups ¼-inch cubes fresh pineapple
- ¾ cup sweetened flaked coconut
For the glaze:
- ½ cup confectioners' sugar
- 1½ tablespoons coconut milk
- ¼ teaspoon rum extract
Yield
Serves: Makes 12
Preparation
Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners.
For the topping, combine the coconut, flour and brown sugar in a bowl. Using a fork, stir in melted butter. The mixture with be slightly lumpy.
For the muffins, stir together the flour, brown sugar, baking powder, baking soda and salt in a bowl. In another bowl, whisk together the egg, coconut milk, coconut cream, butter, rum extract and vanilla. Make a well in the center of the flour mixture and pour in the egg mixture. Using a fork, mix the batter together until just combined. Do not overmix. Fold in the pineapple cubes and flaked coconut.
Evenly divide the muffin batter among the muffin cups. Divide the topping among the muffins. Bake for 20-25 minutes, until a toothpick inserted into the center of a muffin comes back clean. Transfer the muffin tin to a wire rack and let cool for 5 minutes before turning out the muffins. Let the muffins cool completely on the wire rack.
For the glaze, whisk together the confectioner’s sugar, coconut milk and rum extract until no lumps remain. If the glaze is too thick to drizzle, whisk in ¼ teaspoon water to thin it out. Drizzle the glaze over the cooled muffins.
More Info
