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John’s Pineapple-Cream Cheese Muffins

When I got married, my mother-in-law gave me her recipe for pineapple muffins so I could make them for my husband, John. They’re his favorites—and now they’re mine, too! —Diane Turner, Brunswick, Ohio
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    1-1/2 dozen


  • 1 can (20 ounces) crushed pineapple
  • 3 ounces cream cheese, softened
  • 1 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup sour cream
  • 1/2 cup confectioners' sugar
  • 1-1/2 teaspoons butter, softened


  • Preheat oven to 350°. Drain pineapple, reserving 1-2 tablespoons syrup.
  • In a large bowl, beat cream cheese and sugar until blended. Add egg and vanilla; beat well. In another bowl, whisk flour, baking soda and salt. Add to cream cheese mixture alternately with sour cream, beating well after each addition. Fold in pineapple.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks.
  • In a small bowl, mix confectioners' sugar, butter and enough reserved pineapple syrup to reach a drizzling consistency. Drizzle over warm muffins.
Nutrition Facts
1 muffin: 165 calories, 4g fat (2g saturated fat), 18mg cholesterol, 225mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 2g protein.

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