Pineapple Coconut Muffins

Name: Pineapple Coconut Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 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

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 15 min. Bake: 25 min. + cooling

By Taste Of Home Editorial Team

Recipe by Vicki Schrupp, St. Cloud, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 14, 2022

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.

TEST KITCHEN APPROVED

Pineapple Coconut Muffins

3 Reviews Add your review

Yield:1-1/2 dozen

Prep:15 min

Cook:25 min

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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

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Directions

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.