Pina Colada Muffins

Muffins Dough:
8 oz./ 225 g pineapple without brine
2 tablespoons Malibu (coconut liqueur)
1,8 oz./ 50 g butter
0,3 pint / 1 ½ dl sugar
1 tablespoon Vanilla Sugar
1 egg
0,4 pint / 2 dl flour
2 teaspoons baking powder
Meringue Topping:
2 egg whites
0,4 pint / 2 dl sugar
1 tablespoon Vanilla Sugar
0,2 pint  / 1 dl coconut

(makes about 12)

[1] Muffins Dough
Chop the pineapple with a hand blender, and mix with Malibu.

Cream butter, vanilla and sugar white and fluffy. Add the eggs and egg yolks. Gently fold pineapple, flour and baking powder into the dough.

Divide dough into muffin moulds and bake at 350 F / 175 C for about 10 minutes. Then lower the heat to 320 F / 160 C.

[2] Meringue Topping
Whisk the egg whites until stiff and add the sugar mixed with vanilla sugar a little at a time.

Spread the meringue on the half-baked muffins. Sprinkle over the coconut and place the muffins back into the oven. Bake for another 10-15 minutes.

Let the muffins cool on a rack.

2 thoughts on “Pina Colada Muffins

  1. Berry Cute says:

    The pineapple is perfect for cakes and cupcakes, because it gives juiciness ❤

    I love your recipe and obviously I'm going to do it 😀


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