Pina Colada Muffins

These muffins have a tender texture and a mild, pleasing flavor. Yummy!

Pina Colada Muffins

2 1/3 cups (10 ounces) flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
One 15 ounce can cream of coconut (you'll find it by the drink mixers in the grocery store--don't confuse it with canned coconut milk)
One 8-ounce can crushed pineapple in juice, drained
1 teaspoon rum extract
1 large egg, at room temperature
1 teaspoon coconut extract (optional)

Preheat the oven to 400°F. Spray muffin tins with Baker’s Joy.

Whisk the flour, baking soda, baking powder, and salt in a medium bowl until uniform. Set aside.

In a large bowl, whisk the cream of coconut, pineapple, rum extract, egg and coconut extract (if desired) until well-blended. Stir in the flour mixture until moistened.

Fill the prepared muffin tins three-quarters full. Bake for 15 to 20 minutes, or until the muffins are well-browned and a toothpick inserted in the center of one muffin comes out with a few moist crumbs attached.

Set the pan on a wire rack to cool for 10 minutes. Gently tip each muffin to one side to make sure it isn’t stuck. If it is, gently rock it back and forth to release it from the tin. Remove the muffins and cool for 5 minutes more on the rack before serving. If storing or freezing the muffins, cool them completely before sealing in an airtight container or in freezer-safe plastic bags.

Recipe adapted from The Ultimate Muffin Book.