Pina Colada Pie Muffins

These Pina Colada Pie Muffins taste just like summer in every bite. They’re soft, sweet, and filled with pineapple, coconut, and a hint of creamy pie flavor. It’s like your favorite beach drink turned into a cozy muffin.

I baked these on a sunny afternoon, and they disappeared before they even cooled. The pineapple keeps them moist, the coconut adds texture, and the pie-like center brings it all together. They’re bright, fun, and a little unexpected.

Perfect for brunch, picnics, or a quick tropical treat anytime. I’ll walk you through how I make them. They’re simple, flavorful, and always a hit.

Why You’ll Love This Recipe

• Full of Tropical Flavor: These muffins combine three elements—pineapple, coconut, and rum extract—for an authentic tropical profile that’s both sweet and gently tart.
• Rich and Moist Texture: Thanks to sour cream, melted butter, and fruit fillings, these muffins stay tender and soft without being greasy or heavy.
• No Mixer Required: You don’t need any fancy tools—just a couple of bowls and a whisk. That means easy cleanup and less time in the kitchen.
• Better the Next Day: Like banana bread, the flavor improves after resting, making them perfect for make-ahead baking.
• Unique Yet Familiar: These aren’t your average muffins. The pie filling adds a silky, almost custard-like center while keeping the rest fluffy and muffin-like.

What You Need to Know Before You Start

Prep Time: 20 minutes
Bake Time: 22 to 25 minutes
Cooling Time: 15 minutes
Total Time: 55 minutes

Servings: Makes 12 standard-sized muffins.
Storage: These muffins stay moist for 3–4 days at room temperature and freeze well for up to 2 months.
Difficulty Level: Beginner-friendly with room for creativity.

Required Kitchen Tools

To prepare these muffins properly and avoid overmixing or underbaking, gather the following tools:

• 12-cup standard muffin tin: For evenly portioned muffins.
• Paper muffin liners or non-stick baking spray: Keeps muffins from sticking and makes cleanup easier.
• 2 mixing bowls: One for dry ingredients and one for wet ingredients.
• Whisk and silicone spatula: A whisk helps combine ingredients evenly; a spatula ensures thorough folding without deflating the batter.
• Measuring cups and spoons: Accurate measurements help keep the texture just right.
• Ice cream scoop (optional): Makes it easy to divide the batter evenly across muffin wells.

Ingredients for Pina Colada Pie Muffins

Here’s a deeper breakdown of the ingredients and why they work together to create the perfect tropical muffin:

• All-purpose flour (1 ¾ cups): This creates a sturdy but soft crumb. Sifted for a lighter texture.
• Baking powder (1 tsp) and baking soda (½ tsp): These leavening agents react with the sour cream and moisture in the pineapple to give a light rise and domed top.
• Salt (½ tsp): Balances the sweet flavors and enhances the pineapple and coconut notes.
• Unsalted butter (½ cup, melted): Adds moisture and richness without overpowering the tropical flavor. Melted butter helps the muffin stay tender for days.
• Granulated sugar (¾ cup): Gives just enough sweetness to highlight the pineapple and coconut without making the muffins cloying.
• Egg (1 large): Binds everything together and provides structure.
• Sour cream (½ cup, full-fat): Adds a gentle tang and helps create a moist, bakery-style texture. You can substitute Greek yogurt if needed.
• Pineapple pie filling (¾ cup): This adds a soft, almost jammy texture in the center of the muffin and enhances pineapple flavor. Choose a high-quality filling with real pineapple chunks.
• Crushed pineapple (½ cup, well drained): Adds moisture and brightness with little bits of juicy fruit scattered throughout.
• Unsweetened shredded coconut (½ cup): Brings texture and toasty flavor to each bite without making the muffin too dense.
• Rum extract (½ tsp): Optional, but recommended. Adds authentic piña colada flair. You can substitute with pure vanilla extract if you prefer.

How to Make Pina Colada Pie Muffins (Step-by-Step Instructions)

1. Preheat Your Oven

Start by preheating your oven to 350°F (177°C). Line a 12-cup muffin pan with paper liners or grease each well with nonstick spray. Preheating ensures the muffins begin baking immediately for the best rise.

2. Mix Dry Ingredients

In a medium mixing bowl, whisk together:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Whisking dry ingredients first helps distribute the leavening evenly before adding wet ingredients.

3. Mix Wet Ingredients

In a large bowl, whisk:

• ½ cup melted unsalted butter (slightly cooled)
• ¾ cup granulated sugar
• 1 large egg
• ½ cup sour cream
• ½ teaspoon rum extract (or vanilla)

Whisk until the mixture is smooth and creamy. Don’t overbeat—just enough to combine everything well.

4. Fold in the Fruit

Using a silicone spatula or wooden spoon, gently fold in:

• ¾ cup pineapple pie filling
• ½ cup crushed pineapple (drained)
• ½ cup shredded unsweetened coconut

Avoid overmixing to keep the muffins tender. The batter will be thick and lumpy—that’s expected.

5. Combine Wet and Dry

Add the dry ingredients to the wet mixture in two additions. Use a spatula to fold gently until just combined. Some flour streaks are fine; overmixing will make the muffins dense.

6. Portion the Batter

Using a spoon or ice cream scoop, fill each muffin liner ¾ full with batter. These muffins rise slightly but won’t overflow unless overfilled.

Optional: sprinkle a pinch of shredded coconut on top of each muffin for a toasted finish.

7. Bake the Muffins

Place the muffin pan in the preheated oven and bake for 22–25 minutes, or until:

• The tops are golden
• A toothpick inserted in the center comes out clean or with a few moist crumbs

Avoid overbaking. The fruit will keep the centers soft, so look for set edges and slight springiness in the center.

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8. Cool Before Serving

Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer to a wire rack to cool completely—about 10 more minutes.

The muffins may feel soft at first but will firm up as they cool.

How to Serve Pina Colada Pie Muffins

These muffins are versatile and work for breakfast, snacks, or light desserts:

• For Breakfast: Pair with yogurt or scrambled eggs.
• As a Snack: Serve warm with a pat of butter or drizzle of honey.
• For Dessert: Top with whipped cream or a scoop of vanilla ice cream and toasted coconut for a pie-style presentation.

They’re also great in lunchboxes or for weekend brunch spreads.

Storing Pina Colada Pie Muffins

• Room Temperature: Store cooled muffins in an airtight container for up to 3 days. Keep them in a single layer to prevent sticking.
• Refrigerator: Extend freshness by storing them in the fridge for up to 5 days. Reheat briefly in the microwave for a just-baked feel.
• Freezer: Wrap each muffin tightly in plastic wrap and freeze in a sealed bag for up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours.

Variations for Pina Colada Pie Muffins

• Add White Chocolate Chips: Stir in ½ cup of white chocolate chips for a creamy, sweet twist that complements the tropical flavors.
• Use Coconut Cream: Replace sour cream with thick coconut cream for a dairy-free option and even more coconut flavor.
• Top with Toasted Coconut or Crumb: Sprinkle a mix of brown sugar and shredded coconut on top before baking for a pie-like crust.
• Add a Cherry Center: Drop a maraschino cherry in the center of each muffin before baking for a fun surprise and color pop.
• Glaze It: Once cooled, drizzle muffins with a simple glaze made of powdered sugar and pineapple juice for a bakery-style finish.

Tips and Tricks for Success

• Drain Pineapple Well: Excess liquid can make your muffins soggy. Press crushed pineapple gently with a paper towel to remove extra moisture.
• Don’t Overmix the Batter: This keeps the muffins light. Use a spatula and fold just until no dry flour remains.
• Use Quality Pie Filling: Look for brands with real pineapple chunks and fewer added thickeners.
• Scoop Evenly: Using an ice cream scoop ensures all muffins bake at the same rate and come out the same size.
• Check Doneness Early: Start checking at 22 minutes to avoid overbaking. Moisture-heavy muffins can dry out quickly if left in too long.

Nutrition

Nutrient	Per Muffin (Estimate)
Calories	245 kcal
Carbohydrates	31 g
Protein	3 g
Fat	12 g
Saturated Fat	8 g
Cholesterol	40 mg
Sodium	190 mg
Fiber	1 g
Sugar	17 g

Note: Nutrition will vary depending on brand and exact measurements.

Pina Colada Pie Muffins FAQs

Can I use canned pineapple chunks instead of crushed pineapple?
Yes, but be sure to chop them finely and drain well. Crushed pineapple blends more smoothly into the batter.

Do I need to toast the coconut first?
No, it will toast slightly during baking. However, pre-toasting gives a deeper flavor if you prefer.

Can I mak

e these muffins gluten-free?
Yes. Use a 1:1 gluten-free all-purpose flour blend. The texture may be slightly different but still delicious.

Can I double the recipe?
Absolutely. Double all ingredients and bake in two muffin tins. Bake time remains the same.

Do these muffins taste like a piña colada drink?
They share the same flavor notes—pineapple, coconut, and a hint of rum—but in a soft, muffin form. It’s sweet, fruity, and comforting.