Tropical Muffins

1/4 C butter, softened
1/2 C sugar
1 large egg, room temperature
1 C sour cream
1-1/2 tsp rum extract
1-1/2 C all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 can (8 oz) crushed pineapple, drained
1/2 C sweetened shredded coconut
1/3 C chopped pecans

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, sour cream and extract. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened. Fold in the pineapple, coconut, and pecans.  Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees for 22 to 25 minutes or until a toothpick comes out clean. Cool for five minutes before removing from pan to a wire rack.