Malibu Muffins are full of pineapple, coconut, maraschino cherries, and a hint of rum flavor for a breakfast treat that packs the flavor of summer days sitting beach side. 
It might feel indulgent to use cocktail-inspired flavors at breakfast, but these Malibu Muffins strike the perfect balance. They combine crushed pineapple, shredded coconut, and chopped maraschino cherries with a touch of rum extract to create moist, tropical muffins that taste like a sunny beach morning. The flavor is bright and summery without being overly sweet, making them a lovely choice for breakfast, brunch, or a portable snack.
A few weeks ago I helped with a “Muffins in the Morning” event at my son’s school. Those end-of-school celebrations always seem to pile up around the same time each year, and if I had brought homemade muffins, these would have been my pick. They capture the relaxed feeling of summer—pineapple and coconut with little pops of cherry—and everyone who tries them notices the tropical notes right away. If you’re longing for easy summer flavors, these muffins deliver.
More muffin recipes you might enjoy:
- Banana Carrot Muffins
- Blueberry Bran Muffins
- Strawberry Rhubarb Muffins
- Peaches and Cream Muffins
These muffins use a mix of pantry staples—canned crushed pineapple and jarred maraschino cherries make them quick to assemble—but you can substitute about 1 cup of fresh, finely diced pineapple if you prefer a fresher texture. The combination of drained pineapple and cherries adds both flavor and moisture as the muffins bake.
When you mix the batter it will be fairly thick, but the fruit releases its juices during baking, leaving the muffins tender and moist. I like to press halved maraschino cherries and a sprinkle of extra coconut on top before baking for a cheerful, summery finish, but that step is optional. You can also bake these in plain liners or directly in a greased muffin tin.
If you enjoy these tropical flavors, try them beside a cup of coffee or tea for a breakfast that feels like a mini-vacation. They travel well, freeze nicely, and are easy to warm up for a quick treat.
Malibu Muffins
Ingredients
- 1/4 cup butter (softened to room temp)
- 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)
- 1/2 cup unsweetened coconut flakes
- 1/4 cup chopped maraschino cherries
Instructions
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Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with nonstick baking spray.
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In a medium mixing bowl, cream together the softened butter and sugar until light and slightly fluffy. Add the egg, then stir in the sour cream (or Greek yogurt) and rum extract until well combined.
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Add the flour, baking powder, baking soda, and salt. Stir gently until the dry ingredients are just incorporated; avoid overmixing.
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Fold in the drained crushed pineapple, coconut flakes, and chopped maraschino cherries until evenly distributed through the batter.
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Spoon the batter into the prepared muffin cups, filling each about two-thirds full. If you like, press half a maraschino cherry into the top of each muffin and sprinkle with a little extra shredded coconut for garnish.
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Bake at 375°F for 20–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
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Remove the muffins from the tin and transfer to a wire rack to cool. Serve warm or at room temperature.
Nutrition
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