Pineapple and Sour Cream Muffins

4.50 (24)
⏱ 30 mins 🍽 9 muffins, 8-9 serving(s) 🏷 Quick Breads

These tender muffins combine crushed pineapple with rich sour cream for a wonderfully moist texture. The batter comes together quickly with basic pantry staples. After a brief mix, the muffins bake until golden. Perfect for a speedy breakfast or a satisfying snack, this recipe yields about nine portions.

Pineapple and Sour Cream Muffins

Ingredients

  • 1/4 cup sugar
  • 1 egg
  • 1/4 cup butter
  • 1 cup sour cream
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup well drained crushed pineapple

Method

  1. Place the sugar, egg, butter and sour cream into a mixing bowl and beat them together.
  2. Combine the flour, baking powder, baking soda and salt in a separate bowl, stirring them together.
  3. Pour the wet cream mixture into the bowl of dry ingredients and mix just until everything is moistened.
  4. Gently fold the well drained crushed pineapple into the batter until it is evenly distributed.
  5. Spoon the batter into greased muffin trays and bake at 375F degrees for 15-20 minutes.

Nutrition (per serving)

Sodium352800 mg

Recipe details

CategoryQuick Breads
Authorltdsaloon16r