Rachael: David Venable Pina Colada Muffins Recipe + Rum Extract Glaze

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Rachael Ray: David Venable on QVC

From QVC, TV host David Venable shared some of his kitchen specialties with Rachael Ray. Have you ever tried Pina Colada Muffins? Also get Eggs Benedict Bread Pudding and Spiced Bacon Skewers for your recipe box.

Many people enjoy Pina Coladas (or at least the iconic song about them), but now you can enjoy them at breakfast, in muffin form.

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Rachael Ray: David Venable Pina Colada Muffins Recipe Ingredients

Rachael: David Venable Pina Colada Muffins Recipe + Rum Extract Glaze

QVC host David Venable shared one of his holiday favorite dessert recipes for Pina Colada Muffins with Rachael Ray, topping them off with rum extract glaze. (HeinSchlebusch / Shutterstock.com)

Coconut milk, coconut cream, and fresh pineapple are among the fantastic ingredients here, according to Venable. You can make these muffins days in advance, and just put together the glaze right before serving time.

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Don’t substitute rum for the rum extract, or your mixture could turn out too wet.

  • 2 cups sifted Flour
  • 2 tsp sifted Baking Powder
  • 3/4 cup Coconut Milk
  • 4 tbsp melted Unsalted Butter
  • 1/2 tsp Vanilla Extract
  • 3/4 cup Sweetened Flaked Coconut
  • 1/4 cup packed Light Brown Sugar
  • 1/2 tsp sifted Baking Soda
  • 1 beaten Egg
  • 3/4 cup Coco Lopez Coconut Cream
  • 1 1/2 tsp Rum Extract
  • 1 3/4 cups cubed Pineapple
  • 1/2 tsp Salt

Topping Ingredients

  • 1 cup Sweetened Flaked Coconut
  • 1/4 cup packed Light Brown Sugar
  • 1/3 cup Flour
  • 4 tbsp melted Unsalted Butter

Glaze Ingredients

  • 1/2 cup Confectioner’s Sugar
  • 1/4 tsp Rum Extract
  • 1 1/2 tbsp Coconut Milk

David Venable: Rachael Ray Pina Colada Muffins Recipe Directions

  1. Preheat the oven at 375 F.
  2. Prepare a muffin tin with cooking spray and/or pan liners.
  3. For the muffins, combine flour with brown sugar, baking soda, baking powder, and salt.
  4. Separately, mix together the egg with coconut milk, coconut cream, butter, rum, and vanilla.
  5. Blend the dry ingredients into the wet mixture.
  6. Work in pineapple and coconut.
  7. Divide mixture evenly among your muffin tins, filling them about 2/3 full.
  8. Combine ingredients for the muffin topping and pour this over each cup of batter to top them off.
  9. Bake for 20-25 minutes, until muffins are done and spring back when gently pressed.
  10. Combine glaze ingredients in a small bowl.
  11. Drizzle the glaze over the muffins before serving.

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