Tropical Muffins Recipe

Tropical Muffins Recipe photo by Taste of Home

Read reviews (5)

Rate recipe

I entered these muffins at our county fair and won the grand champion award for baked goods. They're so moist, they don't need butter.

[X]

Rate Tropical Muffins Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Tropical Muffins Recipe

Prep: 15 min. Bake: 25 min.

Yield: 12 Servings

15 25 40

Ingredients

1/4 cup butter, softened
1/2 cup sugar
1 egg
1 cup (8 ounces) sour cream
1-1/2 teaspoons rum extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can (8 ounces) crushed pineapple, drained
1/2 cup flaked coconut
1/3 cup chopped pecans

Directions

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, sour cream and extract. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened. Fold in the pineapple, coconut and pecans.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes removing from pan to a wire rack. Yield: about 1 dozen.

Nutritional Facts 1 serving (1 each) equals 225 calories, 11 g fat (6 g saturated fat), 41 mg cholesterol, 249 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Tropical Muffins in Country June/July 2001, p51

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas