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.
Pineapple Coconut Muffins
Pineapple Coconut Muffins
Prep Time
15 min
Cook Time
25 min
Yield
1-1/2 dozen
Ingredients
- 3 ounces cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 large 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.
Nutrition Facts
1 each: 151 calories, 4g fat (2g saturated fat), 19mg cholesterol, 159mg sodium, 25g carbohydrate (13g sugars, 1g fiber), 3g protein.
