Tropical flavours with a hint of nutmeg and lemon zest make these Pina Colada Muffins irresistible!
My love for muffins began when I moved to Vancouver in the 90’s. I started buying and eventually making every combination of muffin I thought would work. And then giving them away to my friends since I had way to many muffins in my little apartment freezer.
Our Pina Colada Muffins combine all the tropical flavours you expect in the alcoholic variation of a Pina Colada, with a hint of nutmeg and lemon zest thrown in for some light zip.
You can make these in regular sized muffin tins – it will make 24. Or when the kids were little I would make them in mini muffin tins perfect for little hands. You may get close to 48 of the mini’s. We use whole wheat flour in this recipe and canola oil.
Super moist, super delicious.
- Drain the crushed pineapple and you should have enough juice leftover for the recipe.
- You can toast the coconut if you wish and add to the top of the muffins before baking.
- Do not over mix your batter.