Best Tropical Muffins Recipes
TROPICAL MUFFINS
This recipe is very adaptable. You can make these muffins with what you have on hand and to fit any occasion. Great for using little bits of this and that.
Provided by Dragoness
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Mix together flour, sugars, baking powder, soda and salt.
- Stir in fruit and nuts.
- Whisk together eggs, sour cream, oil and vanilla.
- Make a well in the dry ingredients, pour in liquid mixture and stir to combine.
- Spoon into 12 large muffin cups and bake in preheated 400F oven for 20 to 25 minutes, or until they test done.
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- Preheat oven to 375°F. Prepare a muffin pan with 12 regular size cups by greasing them with non-stick cooking spray or use paper or silicone muffin/cupcake liners.
- In a large mixing bowl, use an electric mixer to cream the butter and sugar together until light and fluffy. Beat in the egg, sour cream, and rum extract.
- In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Stir the dry mixture into the wet mixture, just until combined. Fold in the pineapple and coconut.
- Fill the 12 cups of the prepared muffin pan cups with the muffin batter, filling each cup about two-thirds full.
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- Prepare muffin tins with baking spray or brush generously with cake release ( see blog posts for information about this). Since this recipe makes 16 muffins, one pan will only have 4 muffins. You can space these out and fill the empty spots halfway with water.
- Sift together dry ingredients in medium sized bowl. Flour, baking powder, soda, cinnamon and salt.
- In a separate, larger bowl mix together the sugars and melted butter, you can use a whisk or a hand held mixer for this step. No need to use a stand mixer.
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- Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray or line with paper muffin liners. Whisk together the flour, baking soda, salt, and cinnamon; set aside. Whisk the egg, sugar, and vanilla together in a large bowl until well combined. Add melted butter or coconut oil and mix well. Smash the bananas then add to the batter, as well as the pineapple, and coconut. Stir until combined.
- Combine the wet and dry ingredients. Stir just until the ingredients are combined. Divide the batter evenly into the muffin tins then sprinkle each top with coconut. Bake for 18-20 minutes or until lightly browned and a toothpick comes out clean. Let the muffins cool on a rack then serve plain or slathered in butter. Enjoy!
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