Austin360Cooks: Piña Colada Muffins

Tis the season for random baking, right?

Earlier this month, I came across this recipe for piña colada muffins in the new cookbook from QVC mega star David Venable. (Don’t believe me? He sells more cookbooks than Giada.)

I mean, who doesn’t dream of a Caribbean vacation this time of year?

If I make these muffins again, I’ll cut the topping in half and go ahead and make the glaze. (I was suffering from coconut fatigue by the time I got to that step.)

The muffins were a hit without it, but the pineapple I used wasn’t quite sweet enough to stand up to all that coconut. I also used whiskey instead of rum extract because I was out of the latter. But even with these changes, the muffins passed the impress-the-co-worker test with flying colors.

(Editor’s note: This post is part of an ongoing cooking-at-home series called Austin360Cooks in which anyone can share what’s cooking in their home by adding #Austin360Cooks to their posts on social media. You can find a gallery of recently submitted pics at the end of this post, and you can follow me on Instagram at @broylesa.)

Piña Colada Muffins

For the topping:
1 cup sweetened flaked coconut
1/3 cup all-purpose flour
1/4 cup (packed) light brown sugar
4 Tbsp. (1/2 stick) unsalted butter, melted
For the muffins:
2 cups all-purpose flour, sifted
1/4 cup (packed) light brown sugar
2 tsp. baking powder, sifted
1/2 tsp. baking soda, sifted
1/2 tsp. table salt
1 large egg, beaten
3/4 cup coconut milk
3/4 cup Coco Lopez coconut cream
4 Tbsp. (1/2 stick) unsalted butter, melted
1 1/2 tsp. rum extract
1/2 tsp. pure vanilla extract
1 3/4 cups (1/4-inch) cubes fresh pineapple
3/4 cup sweetened flaked coconut
For the glaze:
1/2 cup confectioners’ sugar
1 1/2 Tbsp. coconut milk
1/4 tsp. rum extract

Preheat the oven to 375 degrees. Line a12-cup muffin tin with paper liners.

To make the topping, combine the coconut, flour, and sugar in a bowl. Using a fork, stir in the melted butter. The mixture will be slightly lumpy.

To make the muffins, stir together the flour, brown sugar, baking powder, baking soda, and salt in a bowl. In another bowl, whisk together the egg, coconut milk, coconut cream, butter, rum extract, and vanilla. Make a well in the center of the flour mixture and pour in the egg mixture. Using a fork, mix the batter together until just combined. Do not overmix. Fold in the pineapple cubes and flaked coconut.

Evenly divide the muffin batter among the muffin cups. Divide the topping among the muffins. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Transfer the muffin tin to a wire rack and cool for 5 minutes before turning out the muffins. Completely cool the muffins on the wire rack.

To make the glaze, whisk together the confectioners’ sugar, coconut milk, and rum extract until no lumps remain. If the glaze is too thick to drizzle, whisk in 1/4 teaspoon water to thin it out. Drizzle the glaze over the cooled muffins. Makes 12 to 24 muffins, depending on the size of your tin.

— From “Back Around the Table” by David Venable (Ballantine Books, $30)

Author: Addie Broyles

Food writer for the Austin American-Statesman and

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