Time: 45 minutes
Yield: 12 servings
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 tastebuds 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 pineapple, crushed and drained • 1/2 cup coconut, sweetened and shredded • 1/3 cup pecans, chopped
Preheat the oven to 375 degrees F.
Grease a 12-cup muffin pan or line it with paper muffin cups.
In a large bowl, cream the butter and the sugar until light and fluffy.
Beat the egg, sour cream, and rum extract into the butter mixture.
In a separate bowl, combine the flour, baking powder, baking soda, and salt.
Stir the dry mixture into the creamed mixture, until it is moistened.
Fold the pineapple, coconut, and pecans into the batter.
Fill the 12 prepared muffin cups with the batter, about 2/3 full each.
Bake the muffins until a toothpick inserted into the center comes out clean about 22-25 minutes.
Cool the muffins for 5 minutes before transferring them from the pan to a wire rack.
Once they are thoroughly cooled, serve.