Pineapple Cream Muffins

Prep Time
Cook Time
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"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


  • 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



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)


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)