Tropical Muffins

Name: Tropical Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: about 1 dozen.
Ingredients: 1/4 cup butter, softened; 1/2 cup sugar; 1 large Nellie’s Free Range Egg; 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

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 Nellie’s Free Range Egg
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

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.

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.

Nutrition Facts

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

Originally published as Tropical Muffins in Country June/July 2001

Reviews

My Review

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Average Rating:

BEKLIGHT

Apr 4, 2018

Not a fan of these muffins. Maybe I did something wrong but I did followhe recipe exactly. Tasted bland.
DDPLoeches

Sep 25, 2017

These are wonderful! I used half whole wheat flour and unsweetened coconut, and coconut and vanilla instead of rum flavoring.
manga

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.
Grammy Debbie

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.
luvdemgrits

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..
Travelinbarb

May 1, 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!
kennedy22

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!!
evecon5

Mar 31, 2017

I loved this recipe from "TASTE OF HOME". Very moist and not to sweet,
princesspeach31

May 25, 2012

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

Nov 10, 2011

NOT VERY GODD