Total TimePrep: 20 min. Bake: 25 min.
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 large egg, room temperature
- 1 cup sour cream
- 1-1/2 teaspoons rum extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can (8 ounces) crushed pineapple, drained
- 1/2 cup sweetened shredded coconut
- 1/3 cup chopped pecans
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, sour cream and extract. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened. Fold in the pineapple, coconut and pecans.
- Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 375° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Test Kitchen Tips
Nutrition Facts1 each: 225 calories, 11g fat (6g saturated fat), 41mg cholesterol, 249mg sodium, 26g carbohydrate (13g sugars, 1g fiber), 3g protein.
Jun 24, 2020
Do you use the pineapple in heavy syrup, or in pineapple juice?
Jun 14, 2020
I loved these muffins when they were freshly made. after a day or so, they were too dry. Maybe I overcooked them? That was the only reason I gave a 4 instead of 5.
Jun 10, 2020
Am anxious to try these, love pineapple, coconut and pecans. From all the reviews they seem to be a big hit. I can't understand why people change the ingredients then say they were bland. I always make a recipe as it is listed the first time. If it needs tweaking do on the next batch.
Apr 16, 2020
These are delicious! Wonderful consistency. So flavorful. I didn’t have enough sour cream so I added banana Greek yogurt. Will be making these often! Yum!!!)
Apr 8, 2020
I made these first as directed and even though were mild in flavor I thought they baked up very nicely however, the second time I baked them I added 2 t of coconut extract, packed my 1/2 c of coconut and I added the grate of one orange and I can now say they are a 10! Even with the extra ingredients they do don’t overflow and they are tall and fluffy!
Apr 7, 2020
These are so good! Im making my second batch as we speak!they are a great snack and not too sweet. They are so moist... everyone hates a dry muffin!
Apr 4, 2020
This was good, not too sweet! ! Didn’t changed a thing. Will be making it again. Thank you!
Apr 2, 2020
Didn’t care for them
Mar 31, 2020
My granddaughter and I had high hopes for this recipe! It was an award winner after all. She very candidly said, “Well, the judge must have been desperate or everyone else’s entry was horrid !. Typically, TOH recipes are my go to. These muffins were bland! I used vanilla and amaretto but followed the rest of the recipe exactly. Yes, they were moist, but I don’t think I’d waste the calories, time or ingredients to make them again. We did try to salvage them with a glaze, but not even that helped much. After 25 minute minutes they were not brown but passed the toothpick test. In retrospect I would have cooked them til they were a bit browner.
Mar 30, 2020
These were SO good!!! I can’t wait to share them with my coworkers tomorrow. Thanks for the amazing recipe!!!