These will be the best muffins I’ve ever made. Ever. Check them out.
Summer on a plate. You have got to try these!
When I saw this wonderful recipe, I had to, had to make these muffins. Loved everything about it, the pictures, the cherries, the straws. But a ton of frosting is usually not my thing, I can’t go beyond a couple of bites. An exception is a chocolate cupcake 🙂 So I either reduce frosting like here and here, or omit it altogether.
For these little guys, I decided to turn them into a sort of pinacolada muffin sundae if you will. Because what does a pinacolada have? Pineapple juice, coconut milk, aaaaaaand vanilla ice cream. (And white rum of course, but I haven’t tried that in a cake :P)
The combination blew my mind. I couldn’t shoot all the muffins with the ice cream sadly, because Mumbai’s temperatures are getting hideous and the poor thing started melting within seconds. Barely got in a few photos! The rest are without ice-cream but look something like this. Pretty cute, huh 🙂
They are the softest, moistest, most flavourful muffins I’ve ever had, honestly. Who knew a pinacolada inside cake could taste this good! Peeling and cutting the pineapple is about the only hard part of this. You can skip this step altogether and use packaged juice, but I preferred the fresh one. Plus, I got to eat up some pineapple pieces along the way. Always a good thing 🙂 I omitted the white sugar in the recipe because just the brown was enough sweetness and adds extra flavour.
I halved the original recipe to make six muffins because I already had this loaf and these cookies sitting at home. Even I draw the line sometimes!
There’s just the right amount of crustiness on the tops, and then pillow-like wondrousness. That’s the only way to describe it. Wondrousness. I ate up the one I shot in about 30 seconds. And then celebrated Sunday afternoon with another sundae. Hee 🙂
There is no reason not to make these. Go for it!
What you’ll need:
1/2 and 1/3 cups all-purpose flour
1/4 tsp baking powder
1/8 tsp baking soda
1/2 cup brown sugar
1/4 cup butter, salted or unsalted
1/4 cup pineapple juice, fresh or packaged
1/4 cup coconut milk
1 tsp vanilla extract
What to do:
1. Preheat the oven to 175 C. Line 6 muffin moulds with liners or grease them and set aside.
2. Sift the flour, baking powder and baking soda. Set aside.
3. Melt the butter in a large, microwave safe bowl. Stir in the sugar.
4. Add the egg, juice, coconut milk and vanilla. Mix well till combined.
5. Stir in the dry ingredients, removing as many lumps as possible. The batter is fairly runny.
6. Pour into the prepared muffin moulds and bake for 20 to 25 minutes until the tops are golden-brown and a toothpick comes out clean.
Allow to cool and serve with vanilla ice cream and pineapple chunks. The straw is just for fun 🙂