Tropical Rum Muffins


These muffins turned out so yummy! Nice and super moist inside!

They’re great for breakfast, mid-afternoon snack, or dessert, you can imagine yourself on a tropical vacation while enjoying one.

With a hint of vanilla and rum, and having minimal sweetness, mostly from the fruit, you can double the sugar if preferred.

Tropical Rum Muffins

  • Servings: 1 dozen
  • Difficulty: Easy
  • Print

A great option for breakfast, mid-afternoon snack, or dessert.

These are lightly sweet, mostly getting the sweetness from the fruit, but you can double the sugar if preferred. If using very juicy fresh pineapple or canned, you may want to add about 1/8-1/4 cup extra flour as below.

You can also add a topping mixture of coconut, walnuts, and sprinkling of sugar for a pretty, extra scrumptious touch.


Tropical Rum Muffins

  • 1/2 cup butter, unsalted, softened
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tablespoons vanilla
  • 1 teaspoon rum extract
  • 1/2 cup cottage cheese, full fat
  • 1 tablespoon apple cider vinegar
  • 1 banana, ripened, sliced
  • 1 cup to 1 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup coconut, shredded or flaked, unsweetened or sweetened if preferred
  • 1/2 cup pineapple, sliced into small tidbits or diced
  • 1/2 cup walnuts, chopped

Tropical Rum Muffins

  1. Preheat oven to 350 degrees F (177 C).
  2. Toast coconut until medium brown, set aside.
  3. In large mixing bowl, cream butter until smooth, then cream together with brown sugar.
  4. Beat in egg, then extracts, blending until smooth and creamy.
  5. Blend in cottage cheese, apple cider vinegar, and banana.
  6. In a separate bowl, mix together dry ingredients of 1 cup flour, salt, baking powder, and baking soda.
  7. Fold in dry ingredients into batter, just until barely mixed.
  8. You may fold in the additional 1/-8 – 1/4 cup of flour if needed, pending the amount juice the pineapples bring into the batter.
  9. Fold in dry ingredients, just until barely mixed.
  10. Gently fold in coconut, pineapple, and walnuts.
  11. Scoop batter into muffin liners.
  12. Optional toppings of coconut, walnuts, and sprinkling of sugar, if desired.
  13. Bake at 350 degrees F (177 C) for about 10-13 minutes until golden on top and baked through.

<span class="uppercase">Hello, I'm Erica </span>
Hello, I’m Erica

Recipe developer, book reviewer, and artist. Expect delicious recipes both traditional and new, book reviews of all sorts of genres, a variety of creative expression, life musings, and much more!



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