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Pineapple Coconut Muffins

 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.
18 ServingsPrep: 15 min. Bake: 25 min. + cooling

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure 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 flaked 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.
Nutritional Facts: 1 serving (1 each) equals 151 calories,

2 of 2

Pineapple Coconut Muffins (continued)

Nutritional Facts: 4 g fat (2 g saturated fat), 19 mg cholesterol, 159 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.