Samantha Nicole Star-studded Hollywood, cliff-lined beaches, redwood-filled forests–the Golden State is a wondrous dreamland, so it’s no surprise the sunny-day inspired California Sunshine Muffins follow suit. Buttery, creamy batter is mixed together with juicy pineapple, sweet coconut, and nutty pecans and baked to perfection into the fluffiest, golden-brown morning treat. Every bite of California Sunshine Muffins will leave your taste buds starstruck and your day filled with sunbeams!
Ingredients
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 large egg, room temperature
- 1 cup sour cream
- 1 1/2 teaspoons rum extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (8-ounce) can crushed pineapple, drained
- 1/2 cup sweetened coconut, shredded
- 1/3 cup pecans, chopped
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Grease a 12-cup muffin pan or line it with paper muffin cups.
Step 3 –In a large bowl, cream the butter and the sugar together until light and fluffy.
Step 4 –Beat the egg, the sour cream, and the rum extract into the butter-sugar mixture.
Step 5 –In a separate bowl, combine the flour, the baking powder, the baking soda, and the salt.
Step 6 –Stir the dry mixture into the butter mixture, until it is moistened.
Step 7 –Fold the pineapple, the coconut, and the pecans into the batter.
Step 8 –Fill the 12 prepared muffin cups with the batter, about 2/3 full each.
Step 9 –Bake the muffins until a toothpick inserted into the center comes out clean, about 22-25 minutes.
Step 10 –Cool the muffins for 5 minutes before transferring them from the pan to a wire rack.
Step 11 –Once they are cooled, serve.
