Pineapple Cream Muffins

6
Servings
30m
Prep Time
15m
Cook Time
45m
Ready In


"these were my fav go to to the other place kitten had these but they moved it to someone else"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (183.6 g)
  • Calories 540.5
  • Total Fat - 24.8 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 48.1 mg
  • Sodium - 269.1 mg
  • Total Carbohydrate - 64 g
  • Dietary Fiber - 1.7 g
  • Sugars - 28.1 g
  • Protein - 8.4 g
  • Calcium - 185.3 mg
  • Iron - 1.1 mg
  • Vitamin C - 18.4 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 425 degrees.

Step 2

Spray muffin cups with nonstick spray or line with paper cupcake liners.

Step 3

In a large bowl, sift together the flour, baking powder, baking soda and pudding mix, then stir in brown sugar.

Step 4

In a separate bowl, combine the egg and sour cream.

Step 5

Fold in the pineapple and oil.

Step 6

Add the egg-pineapple mixture to the flour mixture and stir until moistened.

Step 7

Batter will be thick.

Step 8

Bake at 425 degrees for 15 minutes.

Tips & Variations


No special items needed.

Tags : Muffins

Related

Sheryl

Lovely moist and delicious muffins that my husband and I loved with our coffee. I added some chopped almonds in for some more flavor and crunch. Delightful!

review by:
(19 Dec 2016)

lovinretirement

These turned out beautiful. I didn't have any crushed pineapple in the cupboard, so I put some pineapple chunks in the food processor with some juice and it came out fine. I also sprinkled some turbinado sugar on top before baking. I got 6 jumbo muffins, but probably could've gotten 12 cupcake-size muffins.

review by:
(2 May 2015)