Pinacolada muffins
4 servings
45 minutes
Pina Colada muffins are the embodiment of exotic delight inspired by the famous cocktail. This dessert combines the juiciness of pineapple, the delicate creamy texture of sour cream, and the unique sweetness of coconut flakes, creating a vibrant tropical flavor. A light aroma of rum adds sophistication and depth to the muffins. They are perfect for summer parties, cozy tea times, or simply to lift your spirits. The baking is easy to prepare but impresses with its rich taste. Fluffy and soft with a crispy coconut crust – they will become a favorite dessert for those dreaming of sunny shores while enjoying the flavors of distant lands.
1
Mix all the wet ingredients: sour cream, rum, pineapple syrup, egg, melted butter.
- Sour cream: 200 g
- White rum: 1 tablespoon
- Pineapple syrup: 0.5 glass
- Chicken egg: 1 piece
- Butter: 50 g
2
Mix the dry ingredients: flour, sugar, baking powder, baking soda (be sure to extinguish it to avoid a soda smell in the baked goods), salt.
- Wheat flour: 210 g
- Sugar: 0.8 glass
- Baking powder (raising agent): 1 teaspoon
- Baking soda: 0.5 teaspoon
- Salt: 0.3 teaspoon
3
We mix dry and wet ingredients. We don't mix for long, just to combine and achieve a uniform structure.
4
Add pineapples. Add coconut flakes and mix.
- Canned pineapple: 3 pieces
- Desiccated coconut: 0.5 glass
5
Place the dough in molds (I have silicone ones), sprinkle with coconut flakes on top, and send to a preheated oven to bake for 30-35 minutes at 180 degrees.
- Desiccated coconut: 0.5 glass
