Pineapple Coconut Muffins Recipe

5 4 3
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Pineapple Coconut Muffins Recipe

Read Reviews
5 4 3
Publisher Photo
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.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup sour cream
  • 2 cans (8 ounces each) crushed pineapple, drained
  • 1/4 cup sweetened shredded coconut
  • 1/2 cup sliced almonds

Directions

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. Yield: 1-1/2 dozen.
Originally published as Tropical Muffins in Quick Cooking March/April 2002, p41

Nutritional Facts

1 each: 151 calories, 4g fat (2g saturated fat), 19mg cholesterol, 159mg sodium, 25g carbohydrate (13g sugars, 1g fiber), 3g protein.

  • 1 package (3 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup sour cream
  • 2 cans (8 ounces each) crushed pineapple, drained
  • 1/4 cup sweetened shredded coconut
  • 1/2 cup sliced almonds
  1. 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.
  2. 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. Yield: 1-1/2 dozen.
Originally published as Tropical Muffins in Quick Cooking March/April 2002, p41

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Reviews forPineapple Coconut Muffins

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imhs1975 User ID: 508233 264147
Reviewed Mar. 31, 2017

"Do you drain the pineapple?"

MY REVIEW
jgbex1 User ID: 5795516 35750
Reviewed Sep. 10, 2013

"I used pineapple yogurt instead of the sourcream"

MY REVIEW
dozer77 User ID: 5241414 40964
Reviewed Jan. 29, 2012

"yummy muffin..love the coconut and pineapple. Reminds me of the beach."

MY REVIEW
theprez User ID: 1253768 84489
Reviewed Mar. 8, 2009

"These muffins have become my husband's favorite!!! I serve these to guests who come to visit us in Naples, Fl and they are always a hit. They are not too sweet, perfect from breakfast or a snack."

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