Tropical Muffins Recipe

4.5 11 12
Tropical Muffins Recipe
Tropical Muffins Recipe photo by Taste of Home
Publisher Photo

Tropical Muffins Recipe

Read Reviews
4.5 11 12
Publisher Photo
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. —Sylvia Osborn, Clay Center, Kansas
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 large 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 sweetened shredded 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 before removing from pan to a wire rack.
Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Yield: about 1 dozen.

Test Kitchen Tips
  • If you don't like the flavor of rum, skip the extract or substutute vanilla or coconut extract.
  • If you want to get the most bang for your buck, try toasting nuts before adding them to recipes where they're mixed into a batter.
  • Full-fat Greek yogurt can swap in for the sour cream if you want to lighten these muffins up.
  • Originally published as Tropical Muffins in Country June/July 2001, p51

    Nutritional Facts

    1 each: 225 calories, 11g fat (6g saturated fat), 41mg cholesterol, 249mg sodium, 26g carbohydrate (13g sugars, 1g fiber), 3g protein.

    • 1/4 cup butter, softened
    • 1/2 cup sugar
    • 1 large 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 sweetened shredded coconut
    • 1/3 cup chopped pecans
    1. 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.
    2. 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 before removing from pan to a wire rack.
      Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
      Yield: about 1 dozen.

    Test Kitchen Tips
  • If you don't like the flavor of rum, skip the extract or substutute vanilla or coconut extract.
  • If you want to get the most bang for your buck, try toasting nuts before adding them to recipes where they're mixed into a batter.
  • Full-fat Greek yogurt can swap in for the sour cream if you want to lighten these muffins up.
  • Originally published as Tropical Muffins in Country June/July 2001, p51

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    Reviews forTropical Muffins

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    MY REVIEW
    manga User ID: 4211076 267452
    Reviewed May. 29, 2017

    "Just okay. I like pineapple and coconut, but I think there was a little too much rum. I don't think it was a delicious, amazing cupcake as other reviewers stated."

    MY REVIEW
    Grammy Debbie User ID: 30612 265505
    Reviewed May. 4, 2017

    "Very good and very easy. I doubled the recipe and got 12 jumbo muffins. I used an entire large (20 oz.) can of crushed pineapple, drained, since I didn't want to find something to do with just a little bit of leftover crushed pineapple. The only change I will make next time is to sprinkle the tops with coarse sugar before baking."

    MY REVIEW
    luvdemgrits User ID: 8486223 265374
    Reviewed May. 1, 2017

    "Dear Jean,

    The recipe calls for 1/2 cup sweetened shredded coconut.
    I am not a fan of alcohol flavors.. so I use vanilla extract.."

    MY REVIEW
    Travelinbarb User ID: 8347605 265373
    Reviewed May. 1, 2017 Edited May. 4, 2017

    "Deeeelicious! Since I didn't have any sour cream I substituted coconut yogurt. Since I didn't have any rum flavoring I substituted vanilla. They were fantastic! Definitely will make again and again!"

    MY REVIEW
    [email protected] User ID: 5774466 264123
    Reviewed Mar. 31, 2017

    "Outstanding!! very moist and yummy.... followed the recipe exactly except I didn't have any rum extract so I used Capt'n Morgan.... I'm also going to try it with chopped macadamias next time... thanks for sharing!!"

    MY REVIEW
    evecon5 User ID: 8364412 264120
    Reviewed Mar. 31, 2017

    "I loved this recipe from "TASTE OF HOME". Very moist and not to sweet,"

    MY REVIEW
    princesspeach31 User ID: 6709903 31641
    Reviewed May. 25, 2012

    "A friend brought these to a meeting, and they were wonderful!! Moist, and delish!!!"

    MY REVIEW
    rudylenak User ID: 3071215 79464
    Reviewed Nov. 10, 2011

    "NOT VERY GODD"

    MY REVIEW
    rudylenak User ID: 3071215 31640
    Reviewed Nov. 10, 2011

    "GOOD"

    MY REVIEW
    tshirtlady User ID: 162695 30586
    Reviewed Apr. 7, 2011

    "I didn't have rum extract on hand but really wanted to try these,. I used half coconut extract and half vanilla extract. These muffins were amazing."

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