Fun tropical muffins packed with pineapple, coconut, and rum!
Course Snack
Cuisine American
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Servings 12muffins
Calories 166
Author Annalise Sandberg
Ingredients
1 ½cupsall-purpose flour
1teaspoonbaking soda
¼teaspooncoarse salt
½cuppacked light or dark brown sugar
¼cup+ 2 tablespoons shredded unsweetened coconut
3egg whites
3tablespoonsunsalted butter, melted
⅔cupsour cream
1cuppineapple, diced into small pieces
2teaspoonsdark rum or vanilla extract
Instructions
Preheat oven to 375°F. Butter and flour a muffin pan, or line with muffin paper liners.
In a medium bowl, combine the flour, baking soda, salt, 6 tablespoons of the sugar, and ¼ cup of the coconut. In another bowl, whisk the sour cream, butter, egg whites, and rum (or vanilla) together until smooth. Stir in the diced pineapple. Stir the dry ingredients into the sour cream mixture and stir with a spoon until just combined, do not overmix.
Spoon the batter into the prepared muffin pan, filling each cup to about ¾ of the way full. In a small bowl, combine the remaining 2 tablespoons of the coconut and 2 tablespoons of the brown sugar. Sprinkle over the muffin batter.
Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Cool on a wire rack.