Although I've never actually had a Piña Colada, I feel like it's the official "Summer Vacation Drink". Since summer is about to end (9/22!), I decided to celebrate its last days with these Piña Colada Muffins. I adapted them from this Pineapple Quick Bread recipe and they came out SO SO good! By sprinkling the Coconut Flakes on top, they browned up nicely and became slightly crunchy. Sweet and creamy, these are definitely the BEST muffins to end summer with!
Ingredients: (12 muffins)
1-3/4 c all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
1/2 c sugar
1/2 c coconut milk
1/2 c crushed pineapple, slightly drained
1/2 c (1 stick) butter, melted
1/4 c sweetened shredded coconut
1. Preheat oven to 350°F. Grease muffin pan.
2. Combine the flour, sugar, baking powder and salt in a large bowl. In a large measuring cup, whisk together the coconut milk, eggs and butter. Add the wet ingredients to the dry along with pineapples, stir just until combined.
3. Divide among prepared pan. Bake 25-30 minutes, until golden brown and toothpick inserted into the center comes out clean.