Malibu Muffins — Pineapple, Coconut, Cherries, and a Hint of Rum 
These Malibu Muffins capture summer in a bite: crushed pineapple, shredded coconut, chopped maraschino cherries, and a touch of rum extract bring bright, tropical flavors to a tender breakfast muffin. The combination tastes like a classic island cocktail reimagined for morning—sweet, slightly tangy, and wonderfully moist. They’re easy to make and rely on pantry staples, so you can whip them up any time you want an instant vacation at the kitchen table.
I tested these for a school muffins event and they were a hit. If you’re preparing treats for a morning gathering or want an upbeat weekend bake, these muffins deliver that relaxed, summery feeling without any fuss. They’re a great choice for brunch, school events, or a simple family breakfast that feels a little special.
More muffin ideas you might enjoy
- Banana Carrot Muffins
- Blueberry Bran Muffins
- Strawberry Rhubarb Muffins
- Peaches and Cream Muffins
These muffins are forgiving and flexible. The original recipe uses canned crushed pineapple and jarred maraschino cherries, which keep things quick and convenient. If you prefer fresh fruit, you can substitute about 1 cup of finely diced fresh pineapple. Just be sure to drain any excess juice so the batter isn’t overly wet.
Expect a thick batter—this is normal. During baking the fruit releases moisture that keeps the muffins tender and juicy. For a finishing touch, press a halved maraschino cherry and a little extra shredded coconut into the top of each muffin before baking. It’s optional, but it makes them look festive and summery.
These flavors also work well in quick breads or loaf cakes, so if you fall in love with the combination, try adapting the batter into a loaf pan next time.
Malibu Muffins
Ingredients
- 1/4 cup butter (softened to room temperature)
- 1/2 cup sugar
- 1 large egg
- 1 cup sour cream or plain Greek yogurt
- 1 teaspoon rum extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 (8 ounce) can crushed pineapple, drained (or 1 cup fresh diced pineapple)
- 1/2 cup unsweetened coconut flakes
- 1/4 cup chopped maraschino cherries (plus extra halves for tops if desired)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups with nonstick spray.
- In a medium bowl, cream together the softened butter and sugar until smooth. Add the egg, sour cream (or yogurt), and rum extract; mix until combined.
- Stir in the flour, baking powder, baking soda, and salt until just combined. Avoid over-mixing; a few small lumps are fine.
- Fold in the drained crushed pineapple, coconut flakes, and chopped maraschino cherries.
- Fill each muffin cup about two-thirds full with batter. If you like, press half a maraschino cherry into the top of each muffin and sprinkle with a little extra coconut.
- Bake at 375°F for 20–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Nutrition
If you try the muffins, please leave a comment or a photo to share how they turned out. I love hearing tips and variations from home bakers.
