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A close-up of delicious piña colada cupcakes on a white plate, topped with toasted coconut and a maraschino cherry.

Pina Colada Muffins with Lime Glaze

Escape to a tropical paradise with these delightful Pina Colada Muffins! Bursting with the flavors of pineapple and coconut, and finished with a zesty lime glaze, these muffins are a perfect treat for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Tropical
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 large egg room temperature
  • 1/2 cup milk room temperature, any kind
  • 1/2 cup melted butter unsalted
  • 1 tsp coconut extract
  • 1 cup crushed pineapple well-drained, from a 20oz can
  • 1/2 cup shredded coconut sweetened or unsweetened
For the Lime Glaze (Optional)
  • 1 cup powdered sugar
  • 2-3 tbsp fresh lime juice
  • 1/4 tsp rum extract optional
For Garnish
  • 1/4 cup toasted shredded coconut optional

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Spatula
  • Standard 12-cup Muffin Pan
  • Paper Muffin Liners
  • Oven

Method
 

Prepare the Muffin Batter
  1. Preheat your oven to 400°F (200°C). Line a 12-cup standard muffin pan with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  3. In a separate medium mixing bowl, whisk together the egg, milk, melted butter, and coconut extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough muffins.
  5. Gently fold in the well-drained crushed pineapple and shredded coconut until evenly distributed.
Bake the Muffins
  1. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  2. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. The initial higher temperature helps create a nice dome.
  3. Remove the muffin pan from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Glaze (Optional)
  1. While the muffins cool, prepare the lime glaze. In a small bowl, whisk together the powdered sugar, lime juice, and optional rum extract until smooth and drizzleable. Add more lime juice a teaspoon at a time if the glaze is too thick.
Finish and Serve
  1. Once the muffins are completely cool, drizzle generously with the lime glaze. Sprinkle with toasted shredded coconut, if desired, before the glaze sets.
  2. Serve immediately or store for later. Enjoy your taste of the tropics!

Notes

For extra flavor, you can toast the shredded coconut for the muffins themselves before adding it to the batter. To toast coconut, spread it in a single layer on a baking sheet and bake at 325°F (160°C) for 5-10 minutes, stirring occasionally, until golden brown. Keep a close eye on it as it can burn quickly.