JOHN'S PINEAPPLE-CREAM CHEESE MUFFINS
When I got married, my mother-in-law gave me her recipe for pineapple muffins so I could make them for my husband, John. They're his favorites-and now they're mine, too! -Diane Turner, Brunswick, Ohio
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Drain pineapple, reserving 1-2 tablespoons syrup. , In a large bowl, beat cream cheese and sugar until blended. Add egg and vanilla; beat well. In another bowl, whisk flour, baking soda and salt. Add to cream cheese mixture alternately with sour cream, beating well after each addition. Fold in pineapple. , Fill greased or paper-lined muffin cups two-thirds full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks., In a small bowl, mix confectioners' sugar, butter and enough reserved pineapple syrup to reach a drizzling consistency. Drizzle over warm muffins.
Nutrition Facts : Calories 165 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 225mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
EASY CARROT PINEAPPLE MUFFINS
These classic Carrot Pineapple Muffins are flavourful, super soft, and extremely easy to make. Make these delicious muffins in less than 35 minutes.
Provided by Marie
Categories Breakfast
Time 34m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line or grease a muffin pan.
- Using a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, and salt. Set aside.
- In another bowl, whisk together the wet ingredients: crushed pineapple, eggs, vegetable oil, and vanilla extract until combined together.
- Stir the wet ingredients into the dry ingredients, whisking until the ingredients are just combined (no dry ingredients are visible). Fold in the grated carrots. Scoop into the muffin cups, filling each ¾ full. Bake for 20-22 minutes, until a wooden skewer inserted in the middle comes out clean.
- Let the muffins cool for 5 minutes before removing them from the pan and letting them cool further on a wire rack. Enjoy warm or cool with some butter if you like.
Nutrition Facts : Calories 194 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 224 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
PINEAPPLE AND SOUR CREAM MUFFINS
Make and share this Pineapple and Sour Cream Muffins recipe from Food.com.
Provided by Evie3234
Categories Quick Breads
Time 30m
Yield 9 muffins, 8-9 serving(s)
Number Of Ingredients 9
Steps:
- Measure sugar, egg, butter and sour cream into bowl and beat.
- Stir flour,baking powder,baking soda and salt together.
- Add cream mixture to dry ingredients and stir until moist.
- Stir in pineapple to mix.
- Fill greased muffin trays and bake 375F degrees for 15-20 minutes.
Nutrition Facts : Calories 243.8, Fat 12.3, SaturatedFat 7.2, Cholesterol 53.5, Sodium 352.8, Carbohydrate 30, Fiber 0.9, Sugar 11.8, Protein 4
CARROT PINEAPPLE MUFFINS
Make and share this Carrot Pineapple Muffins recipe from Food.com.
Provided by cuisinebymae
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Stir together sugar and oil.
- Stir in the eggs until well combined.
- Stir in vanilla.
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
- Stir into sugar mixture just until combined.
- Stir in carrots and pineapple just until combined.
- Spoon into greased muffin tin, filling to top.
- Bake in a preheated 375F oven for 20 minutes or until done.
- Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.
~ PINEAPPLE NUT SOUR CREAM MUFFINS ~ CASSIES
This is one of my favorite muffin recipes. I found the original in a cookbook of mine, tweaked it to my own liking and made it my own. Great for breakfast or anytime. So deliciously moist! Enjoy!
Provided by Cassie *
Categories Other Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 425 degree F. Grease a muffin pan, or I use silicone cups. In a medium bowl, sift together the flour, cinnamon, soda, baking powder and pudding mix. Add brown sugar and whisk in. Set aside.
- 2. In another bowl, whisk together the egg and sour cream and oil. Add the pineapple and nuts, stir until blended. Add the pineapple mixture to the dry mixture and stir until all is moistened. Batter will be quite thick.
- 3. Spoon equal amounts of batter into each prepared cup ( about 1 heaping tablespoon, should be 3/4 full.
- 4. I sprinkle some sugar on top, that's up to you. Bake for 15 - 17 minutes or until pick comes out clean. The time all depends on your oven.
- 5. Remove from oven, cool for a few minutes then remove muffins and either serve warm or let finish cooling on a cooling rack. Delish!
PINEAPPLE CREAM MUFFINS
If there are any leftover muffins, refrigerate them in a covered container and serve them cold. They're even better!
Provided by Marie
Categories Quick Breads
Time 30m
Yield 15 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Spray muffin cups with nonstick spray or line with paper cupcake liners.
- In a large bowl, sift together the flour, baking powder, baking soda and pudding mix, then stir in brown sugar.
- In a separate bowl, combine the egg and sour cream.
- Fold in the pineapple and oil.
- Add the egg-pineapple mixture to the flour mixture and stir until moistened.
- Batter will be thick.
- Bake at 425 degrees for 15 minutes.
Nutrition Facts : Calories 230.2, Fat 11, SaturatedFat 3.1, Cholesterol 20.9, Sodium 189.1, Carbohydrate 30.7, Fiber 0.6, Sugar 16.9, Protein 2.7
PINA COLADA MUFFINS
Pineapple, coconut, and rum extract combine to make this a tasty, tropical muffin.
Provided by SAMDEE
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
- In a large bowl, combine sugar, margarine, egg, sour cream and rum extract. Beat together until smooth. In a medium bowl, mix together flour, baking powder, baking soda and salt. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into 12 muffin cups.
- Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.
Nutrition Facts : Calories 205.5 calories, Carbohydrate 28.3 g, Cholesterol 23.9 mg, Fat 9.2 g, Fiber 1 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 248.6 mg, Sugar 14.7 g
PINEAPPLE OATMEAL MUFFINS
Make and share this Pineapple Oatmeal Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 50m
Yield 12 muffins (about)
Number Of Ingredients 12
Steps:
- Preheat oven to 350° and grease muffin pan.
- In a mixing bowl, combine pineapple w/ juice, sour cream, egg, and butter; blend well.
- In another bowl, combine the remaining ingredients; add to pineapple mixture; stir just until moist.
- Spoon batter into prepared muffin pan, dividing batter evenly.
- Bake for 30-35 minutes or until lightly browned.
Nutrition Facts : Calories 209, Fat 8.9, SaturatedFat 5.2, Cholesterol 36.2, Sodium 231.7, Carbohydrate 29.1, Fiber 1.4, Sugar 11.3, Protein 4
PINEAPPLE COCONUT MUFFINS
Let pineapple and coconut bring a refreshing twist to muffins with this recipe from Vicki Schrupp of Little Falls, Minnesota. Topped with sliced almonds, the moist morsels include sour cream and cream cheese.
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, beat cream cheese, sugar and extracts until smooth; stir in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream just until moistened. Fold in pineapple and coconut., Fill greased or paper-line muffin cups three-fourths full. Sprinkle with almonds. Bake at 350° for 25 minutes or until muffins test done. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 159mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
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