Rum Glazed Piña Colada Muffins #MuffinMonday

Made with sweet cream of coconut and canned pineapple chunks, then topped with boozy glaze, these rum glazed piña colada muffins are perfect for a nippy days when you need a tropical holiday from inclement weather.

Our climate in Houston is weird. Cold one day, warm the next. You are just as likely to spend Christmas in shorts as bundled up in an overcoat. And then the reverse on Boxing Day. And don’t even get me started about the rain.

Sometimes we need to add a little sunshine and a vacation vibe to our wet winter days. May I suggest you bake some muffins?

For the last several years, I have been baking muffins regularly, at first every week, then once a month, with a marvelous group of bakers. They live in various places so it’s always fun to see the creative recipes they share, often including special local ingredients. One thing we all have in common is a love of the ease of muffin baking.

No creaming of sugar, no whisking of eggs, the muffin method requires dirtying only two bowls and produces wonderful baked beauties in under 30 minutes. Best of all, they are so portable, unlike big cakes.

Rum Glazed Piña Colada Muffins

About six years ago, I shared piña colada muffins made with coconut oil. They were tender and delicious with a subtle coconut flavor. This time I decided to go bigger on the coconut element, using the sweetened cream of coconut generally called for in piña colada cocktail recipes and finishing the muffins off with a rum glaze. Because, what was I thinking? Piña coladas need rum!

Ingredients
For the muffin batter:
3/4 cup or 140g (drained weight) pineapple, canned in juice
2 cups or 250g all purpose flour
1/2 cup or 100g dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup or 180ml cream of coconut
1/4 cup or 63g canola or other light oil
1/4 cup or 60ml pineapple juice (from canned pineapple)
2 eggs

For the rum glaze:
1/2 cup or 63g powdered sugar
3-4 teaspoons dark rum

Method
Preheat oven to 350°F or 180°C and prepare a 12-cup muffin pan by greasing it or lining with paper muffin cups.

Drain your small can of pineapple and reserve the juice.  Chop the pineapple up with a sharp knife. Set aside a small pile of pineapple for adding to the muffin tops before baking.

Mix flour, sugar, baking powder and salt together.  Add the larger pile of pineapple bits to the flour and stir to coat.

In another bowl, whisk together cream of coconut, canola, pineapple juice and eggs. Add the wet mixture to the flour mixture.

Gently fold just until dry ingredients are moistened. Divide your batter relatively evenly between the 12 muffin cups. Top each cup of batter with a piece or two of the reserved pineapple.

Bake 20-25 minutes in your preheated oven or until muffins are golden.

Remove the muffins from oven and let cool for a few minutes before removing them from the pan.

To make the glaze, sift the powdered sugar into a small bowl. Add the rum by teaspoonful and stir well with each addition, until the glaze is a good drizzling consistency. You may not need it all.

Cool the muffins completely, then drizzle on the rum glaze. I like to use a piping bag or a Ziplock baggies with a corner cut off because that’s less messy but you do you.

Enjoy!

Happy New Year to you all! Check out all the other lovely muffins my Muffin Monday friends are sharing today! 

• Blueberry Banana Oat Breakfast Muffins from Karen's Kitchen Stories
• Lemon Crumb Muffins from Making Miracles
• Mandarin Orange Muffins from Palatable Pastime
• Rosemary Muffins from Passion Kneaded
• Rum Glazed Colada Muffins from Food Lust People Love
• Sweet Potato Muffins from A Day in the Life on the Farm

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Rum Glazed Piña Colada Muffins! 

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