*This Pineapple Muffins Recipe is Sponsored by Blue Chair Bay Rum All thoughts and text are my own. Thank you for supporting the companies that help make Two Cups Flour possible.
Everyone loves chunks of fruit in their muffins right?! How about fresh pineapple and pineapple rum with a coconut topping for a fun tropical breakfast muffin recipe.
I’ve partnered with Blue Chair Bay Rum to showcase their delicious low calorie Blue Chair Bay Pineapple Rum Cream in an easy breakfast muffin. This is my pina colada inspired breakfast treat!
Made with natural ingredients and authentic Caribbean Rum, Blue Chair Bay is my all time favorite rum cream to enjoy in cocktails and baked goods!
Baking With Pineapple Rum Cream
Adding Pineapple Rum Cream to your muffins gives an added tropical pineapple and coconut boost! A lovely compliment to the natural fresh pineapple and sweetened shredded coconut flavors.
Can You Use Canned Pineapple in Muffins?
Yes, you can use canned pineapple chunks if you don’t have access to fresh pineapple. Just drain the juice and chop the pineapple into pea size bites before folding into your muffin batter.
How to Store Pineapple Muffins
Place cooled coconut pineapple muffins in a paper towel lined air tight container at room temperature for up to 3 days. The paper towel acts like a sponge and helps absorb any moisture created by the muffins.
Store muffins in a single layer in the container and place an additional paper towel over the top of them. Try to avoid placing them in the fridge, since it will alter the flavor and texture. Room temp is the way to go. Or just share them with friends and eat fresh from the oven!
Tips for Making Pineapple Muffins
- This muffin recipe will yield either 12 small muffins or 6 larger muffins. The baking time can be adjusted to 18-20 minutes for the smaller muffins.
- Don’t over work you muffin batter. Once the final ingredients are incorporated, fold in the pineapple chunks.
- Use an ice cream or cookie dough scoop to transfer muffin batter into muffin liners.
- Add a rum drizzle to your muffins before serving by stirring together a couple tablespoons of Banana Rum Cream with a cup of powdered sugar.
- 3 Cups (384 grams) All Purpose Flour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Ground Ginger
- ½ tsp Kosher Salt
- ½ Cup (8 Tbsp) Unsalted Butter softened
- 1 Cup (200 grams) Granulated Sugar
- ¾ Cup (175 ml) Whole Milk
- ¼ Cup (60 ml) Blue Chair Bay Pineapple Rum Cream
- 3 Tbsp Pineapple Juice
- 2 tsp Vanilla Extract
- 2 Eggs
- 1 ½ Cups (248 grams) Pineapple Chunks chopped small and juice drained
- Shredded Sweetened Coconut
- Preheat Oven to 375 F (190 C) and prepare a 6 muffin pan with paper liners or a thin coating of non-stick baking spray.
- Place flour, baking powder, baking soda, salt, and ginger in a medium bowl and hand whisk together. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment beat together softened butter and sugar until light and fluffy. (about 2 minutes, scraping sides and bottom of bowl as needed)
- Add the vanilla extract and pineapple juice to the creamed butter and then beat in the eggs one at a time.
- Pour in milk and Blue Chair Bay Pineapple Rum Cream, mixing until smooth. Scrape sides and bottom of bowl as needed.
- While mixing on medium low, slowly spoon in flour mixture until all is incorporated and a thick batter has formed.
- Fold in pineapple chunks.
- Divide batter evenly amongst the muffin wells. Sprinkle henerously with sweetened shredded coconut.
- Place muffin pan on middle rack and bake for 22-24 minutes until muffin tops spring back when gently touched with finger tip and edges are lightly browned.
- Place pan on cooling rack. Let muffins cool in pan for 5-10 minutes before removing and serving.