I won't say that it was a seamless ride to the finish line. These underwent a few different iterations before I finally settled on the recipe I'm posting here. My first attempt was pretty tasty, but had a somewhat dense texture that I wanted to lighten up. It also relied mainly on starches and refined grains, and I wanted to strike a healthier balance with whole grain flours instead. The second attempt was an utter fail involving a fatal overdose of xanthan gum and too much liquid, which resulted in a gummy mess that puffed up nicely at first, tricking me in the first 30 minutes of baking, only to deflate back into itself, stubbornly refusing to rise again.
But the third attempt - the third attempt was a keeper. I kept several elements the same, using pineapple juice as part of the liquid (don't worry, it's not something separate you have to buy, as long as you buy crushed pineapple in 100% juice) and substituting applesauce for half the fat. I did tweak a few things from the first recipe, though: reduced the xanthan gum, added some baking soda, and used a little less crushed pineapple in the batter. I substituted brown rice flour for white rice flour. I increased the amount of each extract, too, so that the piña colada flavor shines through unmistakably. And I frosted them with a simple coconut-rum glaze and toasted coconut.
You could take my word for it and believe that these are amazing. I had to give them all away for fear of eating every last one myself. But in case the bias in that opinion is (understandably) too much for you, maybe I can share what my classmates and friends said when they tried these. "Oh, my GOD," was the most common refrain of disbelief uttered after the first bite. They couldn't believe these were gluten-free, and they all agreed that they tasted just like their namesake. "DEE-licious!" read an email from another friend who tried these. I could go on, but you get the idea. They're good - really good.
For a healthier breakfast option, you can absolutely make these without the frosting. If you do that, they'll look like this
The inside came out moist, soft, and wonderful. And they really do taste like a piña colada, with the rum, coconut and vanilla extracts complementing the sweetness of the real pineapple chunks perfectly. These are seriously addictive, and so delicious that you can safely serve them to non-celiacs without any backlash about their being gluten-free and dairy-free (Now that I think about it, I believe I was the only celiac who tried this last batch, but everyone loved them!).
So, because this recipe is the first one I've made up this way, I am especially excited to share it with you. I hope that you enjoy them!
For a list of all the other fabulous recipes for muffins and quick breads that the Gluten-free Ratio Rally bloggers came up with this month, visit Sylvana's Kitchen .
*Note: All measurements are given here in weight, but you only need a very inexpensive, simple scale to weigh these ingredients because they are all in multiples of 2 ounces. I have a scale from Target that cost maybe $5 that I used for this. Originally, I was measuring out approximations of how many cups each ingredient would have, but they were all such strange measurements (i.e. "somewhere between 1/4 and 1/3 cup of sorghum flour") that I decided against including that here. But suffice to say, overall, I ended up with about 1 3/4 cups of flour in the end using this combination. I highly encourage you to weigh out each one for best results, though!
*One other note: I bought a 20 oz. can of crushed pineapple in 100% juice for this recipe and used it for both the crushed pineapple and the pineapple juice. I definitely had some leftover, but the smaller 6 oz. cans will not be enough. So I'd recommend just getting the larger size and having the leftovers as a snack.
Piña Colada Muffins with Coconut Rum Glaze and Toasted Coconut
Makes 12 muffins
Ratio for quick bread and muffins: 2 parts flour: 2 parts liquid: 1 part egg: 1 part fat
2 oz./57 grams sorghum flour2 oz./57 grams brown rice flour2 oz./57 grams tapioca starch2 oz./56 grams potato starch1 tsp. salt2 tsp. baking powder½ tsp. baking soda½ tsp. xanthan gum4 oz./113 grams white granulated sugar or evaporated cane crystals3 oz./150 grams shredded coconut (unsweetened or sweetened are both fine)2 eggs (or Egg Replacer)4 oz./113 grams So Delicious Unsweetened Coconut Milk 4 oz./113 grams pineapple juice (from drained can)2 oz./4 tbsp/57 grams Earth Balance Buttery Stick, melted 2 oz./57 grams smooth applesauce1 ½ tsp. gluten-free vanilla1 ¼ tsp.gluten-free coconut extract1 tsp. gluten-free rum extract4 oz./113 grams crushed pineapple from can, completely drained
Optional: combine these ingredients in a small bowl to sprinkle over the muffins before baking:2 oz./57 grams crushed pineapple2 tbsp. shredded coconut1 tbsp. brown sugar ¼ tsp. coconut extract¼ tsp. rum extract
To make icing, whip the following ingredients together, adjusting for desired thickness of glaze:4 tbsp. Tofutti Better Than Cream Cheese2 – 5 tbsp. pineapple juice (depending on how thick you want the glaze to be)½ tsp. rum extract½ tsp. coconut extract4 oz./113 grams powdered sugar
To be sprinkled on top:
4 oz. toasted coconut (about 1 cup)
Preheat the oven to 400 F (You'll reduce the temperature to 350 F after you put the muffins in, but this cushions it against the heat that escapes when you open the oven). Line a 12-muffin pan with paper liners or grease with cooking spray.
Using a kitchen scale, measure out the sorghum flour, brown rice flour, tapioca starch, potato starch, sugar, and shredded coconut. Whisk together in a mixing bowl with the salt, baking powder, baking soda, and xanthan gum until well combined.
Weigh the So Delicious Coconut Milk, pineapple juice, and applesauce and whisk together in a separate bowl with the eggs and melted butter. (Be sure to let the butter cool a bit before adding it so you don't partially cook the eggs!) Add the vanilla, coconut, and rum extracts and continue to mix very well.
Add the liquid ingredients to the dry ingredients and beat by hand to mix until all ingredients have been incorporated. Add the 4 oz. crushed, drained pineapple to the batter and mix in.
Pour about 1/3 cup of batter into each muffin tin, distributing the batter evenly among the 12 tins. Sprinkle some of the pineapple-coconut-brown sugar topping on each muffin and press down slightly to get them to stick.
Place the muffins into the oven and immediately reduce the temperature to 350 F. Bake for 25 - 30 minutes, or until a toothpick or knife inserted into the center of the muffin comes out clean (I baked mine for exactly 29 minutes, but your baking time may vary depending on the oven and altitude). Remove from oven and leave in the muffin tin for another 5 minutes or so before removing to a wire rack to cool completely. If you try to take them out and they are still too delicate, leave them in the muffin tin until you can take them out without crushing/crumbling them.
When the muffins are completely cooled, drizzle with the coconut-rum glaze and top with toasted coconut (if desired). Serve immediately or store in the refrigerator until ready to serve. If you can wait that long.
Check out the rest of the amazing recipes from the other Ralliers this month:
Mrs. R of honey from flinty rocks made Lemon Lavender Muffins with Lavender Sugar
Alisha Austin of gfmostlyvegetarian made Sweet Potato Breakfast Loaf
Amanda Schaefer of Gluten Free Maui made Classic Banana, Oat, Pecan Bread
Amie Valpone of The Healthy Apple made Gluten-Free Agave Apricot Quick Bread
Britt Hodges of GF In The City made Date & Walnut Bread
Brooke Lippy of Bell Wookie made Double Chocolate Cherry Muffin
Caleigh of Gluten Free[k] made Cardamom Banana Bread
Caroline Karasik of The G Spot Revolution made Orange Spice Bread with a Vanilla Glaze
Claire Berman of Gluten Freedom made Piña Colada Muffins with Coconut-Rum Glaze and Toasted Coconut
Danna Owens of Sweet Dees Gluten Free made Blood Orange Cardamom Muffins
Erin Block of Mysteries Internal made Strawberry Yogurt Muffins
Erin Swing of The Sensitive Epicure made Chocolate Chip Walnut Muffins with Streusel
Flo of Makanaibio made 2 Recettes de Muffins ou de Gateau Rapides
Gretchen of kumquat made Gingerbread Fig Loaf
Irvin of Eat The Love made Gluten Free Glazed Meyer Lemon Muffins filled with Slow Roasted Balsamic Red Wine Strawberry Jam
Jenn of Jenn Cuisine made Chestnut and Chocolate Quickbread
Karen Robertson of Cooking Gluten Free made Muffins
Kate Brabon of Kate Alice Cookbook made Raspberry Banana Crumble-Top Muffins
Kate Chan of Gluten Free Gobsmacked made Mocha + Chocolate Chip Muffins/Quickbread
Lauren McMillan of Celiac Teen made Cocoa Quickbread
Lisa of Gluten Free Canteen made Almond Cherry Berry Banana Muffins, Gluten Free
Lisa of With Style and Grace made Rosemary Lemon Quick Bread
Marla Meridith of Family Fresh Cooking made Strawberry Snack Cakes
Mary Frances of Gluten Free Cooking School made Cranberry Orange Bread with Cream Cheese Icing
Meaghan Cassidy of The Wicked Good Vegan made Vegan Gluten-Free Apricot-Orange Bread
Melanie of Mindful Food made Almond Joy Muffins
Nannette Minley of Nannette Raw made Chai Muffins
Robyn of Chocswirl made Brown Butter Apple Spice Muffins with Pecan Nut Streusel
Shauna of Gluten-Free Girl and the Chef made Lemon Poppyseed Bread with Ginger Glaze
Silvana of Silvana's Kitchen made Chocolate-Coated Marshmallow-Topped Vanilla Cupcakes
Wendy Kirby of La Phemme Phoodie made Cheesy Apple Butter Bread with Garlic Powder
Winnie Abramson of Healthy Green Kitchen made Brown Butter Banana Bread