Piña Colada Muffins

Piña Colada Muffins

If you like  piña coladas and getting caught in the rain (cue the music from Rupert Holmes’ Escape, a.k.a the Piña Colada Song), you will love these pinapple and coconut-packed  Piña Colada Muffins. The muffins have enough tropical flavor to transport you – if only for a …

The post Piña Colada Muffins appeared first on Baking Bites.

Piña Colada Muffins

If you like  piña coladas and getting caught in the rain (cue the music from Rupert Holmes’ Escape, a.k.a the Piña Colada Song), you will love these pinapple and coconut-packed  Piña Colada Muffins. The muffins have enough tropical flavor to transport you – if only for a few minutes – to a tropical beach somewhere, and it only takes a few minutes to mix up a batch of batter.

The muffins have a buttermilk-based batter that is laced with vanilla and loaded with both shredded coconut and chopped pineapple chunks. The batter is mixed using the “muffin method,” where the wet ingredients are poured into the dry ingredients, so no creaming is necessary. In fact, you don’t even need an electric mixer to prepare the batter!

You will need either fresh pineapple or canned pinapple for the fruit chunks in the batter, however. Fresh pineapple is my first choice, but canned pineapple that is packed in juice (not in syrup) and is well-drained before being added to the batter works just as well. While I do like fresh pineapple, I often use canned pineapple myself because I always have it on hand. Either way, the chunks should be no more than 1/2-inch square, as larger chunks will result in a very uneven distribution in the muffins.

Since this is a breakfast item, I have listed the rum as optional in the recipe. You aren’t going to get a lot of flavor from the rum because I included it as a nod to the cocktail that inspired these, rather than as an intentionally boozy breakfast item. The muffins will still be delicious if you want to omit it completely. To get the most rum flavor, if you want to play it up, use a dark Jamaican rum (like Meyer’s or Blackwell), which will bring a hint of molasses to the muffins.

Piña Colada Muffins

The finished muffins have the perfect blend of pineapple and coconut in every bite. They’re tropical and fruity, but they’re not overly sweet. The batter is quite thick, so don’t be alarmed as you are mixing it up. The thicker batter results in a higher rise for the finished muffins, which have a slightly crisp top and a wonderfully soft interior. The muffins are the best on the day that they are baked, but will keep for a day or two in an airtight container if you can’t finish them all at once.

Piña Colada Muffins
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sugar
5 tbsp butter, melted and cooled
3/4 cup buttermilk
1 large egg
1 tsp vanilla extract
1 tbsp dark rum (optional)
2/3 cup shredded coconut
1 1/4 cups finely chopped diced pineapple
approx. 2-3 tbsp shredded coconut, for topping

Preheat oven to 375F. Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar.
In a small bowl, whisk together butter, buttermilk, egg, vanilla extract and rum (optional). Pour buttermilk mixture into the flour mixture and stir with a spoon or spatula until a thick batter begins to come together. Add in coconut and pineapple and continue to mix until no streaks of dry ingredients remain and batter is uniform.
Divide batter evenly into prepared muffin cups. Sprinkle the top of each muffin with approx 2 tsp shredded coconut.
Bake for 17-19 minutes, or until the muffins are golden brown and a toothpick inserted into the center of the muffin comes out clean or with only a few moist crumbs attached. Turn muffins out onto a wire rack to cool completely.

Makes 12 muffins.

The post Piña Colada Muffins appeared first on Baking Bites.

Mother’s Day Cookie Cards

Cookies made for Mom! These pretties serve up the best of both worlds when it comes to decorated sugar cookies… letters layered in royal icing and flowers made of blossoming buttercream. I am thrilled with how they turned out and I think my mom will love them, too. I do have individual letter cookie cutters, […]

Cookies made for Mom! These pretties serve up the best of both worlds when it comes to decorated sugar cookies… letters layered in royal icing and flowers made of blossoming buttercream. I am thrilled with how they turned out and I think my mom will love them, too.

I do have individual letter cookie cutters, but they were really too big for what I wanted to do. So, I made my own template for “MOM,” making sure the letters stayed in a workable and compact rectangular shape with the “O” overlapping the two “M”s.

Here is a pdf if you would like to make these cookies, too.

For the sugar cookies and royal icing, I used this recipe by my friend Bridget of Bake at 350. It’s my go to sugar cookie recipe for decorating and I love it.

Make the dough, and roll it so it’s about 1/4 inch thick.

  • Print and cut out the basic rectangular shape of the “MOM” from the pdf template.
  • Use a large non-serrated knife to cut the rectangular shape out of cookie dough.
  • Once the dough rectangles are cut out, use scissors to cut out the letters from the paper template.
  • Then use a non-serrated knife to remove cookie dough from the rectangles to match the template.
  • If you are going to add buttercream flowers, do not cut out the center of the O.

Place the rectangles several inches apart on a parchment paper-covered cookie sheet when cutting so you have enough room between shapes that you don’t mess up the other shapes.

Use leftover cookie dough to cut out two leaves for each cookie. I had this small teardrop cutter, but you can also just hand cut out small triangles. you won’t really see the wide part so it’s not crucial that the bottoms are rounded. You will also want the leaves to be thinner than the words, so roll the dough out about 1/8 inch thick for the leaves.

When the cookies are baked and cooled, pipe the Ms with royal icing. I used a consistency in between outline and flood to pipe the letters for a smooth finish.

My Ms were kind of wonky, so I also piped the letters with outline consistency royal icing in a second contrasting color to camouflage them with straight lines. Or as straight as I could make them with a #2 Wilton decorating tip.

SIDENOTE: If I did these again, I would also pipe the O with royal icing for more stability. Once the buttercream goes on, the cookies can absorb some of the moisture from the frosting, causing them to lose a little bit of strength if you were to pick them up by one of the Ms. So either pipe a thin layer of royal icing or transfer them using a spatula instead of picking them up by one of the sides. Hope that makes sense.

I used a light green tinted royal icing that I also used to pipe the leaves with.

Once the royal icing on the cookies is completely dry. (I would let them dry overnight.) It’s time to bring on the buttercream. You can use this basic buttercream recipe. It will be enough for about 10 cookie flowers.

Using a #127 Wilton Tip with the wide part positioned at the bottom, pipe a circular shape on the cookie. Then continue piping in a circular shape making small waves for ruffles as you pipe towards the center of the circle, overlapping the layers as you go.

When you get to the center, pipe small dots of buttercream in yellow to finish off your floral look.

Gently insert the leaf cookies on either side of the flower. You can gently lift some of the frosting petals up using a toothpick to insert them. You can also break off the bottoms and gently press them into the flower to attach.

So lovely.

In my original concept for these cookies, I had wanted to pipe sweet sayings on the “M”. I quickly ditched that idea, because I felt pretty confident I would completely ruin my cookies. I’m really not great at piping so I try to work to my advantage when I can.

Instead, the night before, I also piped tiny rectangles of white royal icing on wax paper, using a drawing underneath as a guide. The great thing about this approach is I can mess up a message without messing up my cookies. Then when the flowers are finished, you can attach them to the cookies with leftover royal icing or even buttercream.

Let’s have a super quick recap.

  • Print out and use the template.
  • Bake and decorate delicious cookies with royal icing on day one.
  • You’ll want to divide and tint the icing into three colors. One for the letters, one for the outline and leaves and one for the little notes.
  • Save any leftover royal icing. You can use it to glue the cards on the second day.
  • Day two, when everything is dry, make the buttercream and tint the majority of it for petals and the rest for the centers.
  • Write sweet notes on the cards using a black edible ink writing pen and attach them to the cookies with royal icing.

You can also change up the messages.

You Rock MOM, You’re the best MOM. You’re a Hot MOM. Etc.

I just stuck with… Love You Mom!

Cause I do. So much.

Hope you enjoy!

29 Genius Mother’s Day Brunch Recipes (Because She’s the Best)

With Genius Recipes correspondent Kristen off for a few months trying to raise a genius newborn, we’re revisiting the column’s Greatest Hits with brand-new videos—and hearing from a few special surprise guests. Wish her luck! (And keep sending those ti…

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I’m a mama’s boy. When it comes to sons who dote on their mothers, I win first prize. I call Jean every week, send her recipes I’m excited about, and fly home to Atlanta whenever my dad goes out of town on business. She says she loves my brother and me equally, but let’s be real: We all know who’s the favorite.

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16 Edible Mother’s Day Gifts Mom Will Love (Because They’re Homemade)

I don’t know about you, but my mom is nearly impossible to shop for. Every year, my sister and I desperately search for something practical or beautiful or trendy (or all three). But 10 times out of 10, my mom returns our gift. Or it sits, unused and c…

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I know gifts are not everyone’s love language. My mom prefers a thoughtful note or short phone call. But I have discovered one gift she always appreciates (and can’t return): something totally homemade. As a kid, this meant painted flower pots, personalized aprons, and very rhyme-y poetry. This year, I’m turning to from-scratch cookies, caramels, muffins, or bars.

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Mom, it's time to return the favor: with a meal that shows just how much we appreciate you. We'll act like the responsible adults you raised us to be; we'll make a grocery list three days out, prep the sides the day before, and set the table that morning. 

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Still need a present for Mother’s Day? Go bake her a cake. And for you moms out there—do you suspect your loved ones are running a little behind this year? Save them: request a cake.
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Still need a present for Mother's Day? Go bake her a cake. And for you moms out there—do you suspect your loved ones are running a little behind this year? Save them: request a cake.

Some of my happiest, most successful mom-oriented days involved baking my mother's favorite chocolate cake with a cream cheese ribbon—sometimes with her help, sometimes stumbling along on my own. I think she liked it easily as much as the awkward poems and framed photos, though I doubt she'd ever tell.

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