Tropical Muffins
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
Ingredients
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 large egg, room temperature
- 1 cup 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
Reviews
Do you use the pineapple in heavy syrup, or in pineapple juice?
No comment left
I loved these muffins when they were freshly made. after a day or so, they were too dry. Maybe I overcooked them? That was the only reason I gave a 4 instead of 5.
Am anxious to try these, love pineapple, coconut and pecans. From all the reviews they seem to be a big hit. I can't understand why people change the ingredients then say they were bland. I always make a recipe as it is listed the first time. If it needs tweaking do on the next batch.
These are delicious! Wonderful consistency. So flavorful. I didn’t have enough sour cream so I added banana Greek yogurt. Will be making these often! Yum!!!)
I made these first as directed and even though were mild in flavor I thought they baked up very nicely however, the second time I baked them I added 2 t of coconut extract, packed my 1/2 c of coconut and I added the grate of one orange and I can now say they are a 10! Even with the extra ingredients they do don’t overflow and they are tall and fluffy!
These are so good! Im making my second batch as we speak!they are a great snack and not too sweet. They are so moist... everyone hates a dry muffin!
This was good, not too sweet! ! Didn’t changed a thing. Will be making it again. Thank you!
Didn’t care for them
My granddaughter and I had high hopes for this recipe! It was an award winner after all. She very candidly said, “Well, the judge must have been desperate or everyone else’s entry was horrid !. Typically, TOH recipes are my go to. These muffins were bland! I used vanilla and amaretto but followed the rest of the recipe exactly. Yes, they were moist, but I don’t think I’d waste the calories, time or ingredients to make them again. We did try to salvage them with a glaze, but not even that helped much. After 25 minute minutes they were not brown but passed the toothpick test. In retrospect I would have cooked them til they were a bit browner.