Best Pineapple Nut Sour Cream Muffins Cassies Recipes

PINEAPPLE AND SOUR CREAM MUFFINS

Steps:

• Measure sugar, egg, butter and sour cream into bowl and beat.
• Stir flour,baking powder,baking soda and salt together.
• Add cream mixture to dry ingredients and stir until moist.
• Stir in pineapple to mix.
• Fill greased muffin trays and bake 375F degrees for 15-20 minutes.

DELICIOUSLY MOIST PINEAPPLE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Mix flour, sugar, wheat germ, oat bran, baking soda, and salt together in a large mixing bowl. Add eggs and pineapple; stir until just combined. Fold in coconut.
• Pour batter into lined muffin cups to about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

TROPICAL MUFFINS

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, sour cream and extract. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened. Fold in the pineapple, coconut and pecans., Fill 12 greased or paper-lined muffin cups two-thirds full. Bake at 375° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

PINEAPPLE BANANA MUFFINS

Steps:

• In large bowl, stir together flour, sugar, nuts, baking soda, salt and cinnamon.
• In separate bowl, beat eggs; stir in bananas, pineapple and oil until blended, Add all at once to dry ingredients; stir just until moistened.
• Spoon into large greased muffin cups filling two-thirds full.
• Bake at 375 F (180 C) over for 20-30 minutes or until tops are firm to the touch.

PINEAPPLE CREAM MUFFINS

Steps:

• Preheat oven to 425 degrees.
• Spray muffin cups with nonstick spray or line with paper cupcake liners.
• In a large bowl, sift together the flour, baking powder, baking soda and pudding mix, then stir in brown sugar.
• In a separate bowl, combine the egg and sour cream.
• Fold in the pineapple and oil.
• Add the egg-pineapple mixture to the flour mixture and stir until moistened.
• Batter will be thick.
• Bake at 425 degrees for 15 minutes.

PINEAPPLE OATMEAL MUFFINS

Steps:

• Preheat oven to 350° and grease muffin pan.
• In a mixing bowl, combine pineapple w/ juice, sour cream, egg, and butter; blend well.
• In another bowl, combine the remaining ingredients; add to pineapple mixture; stir just until moist.
• Spoon batter into prepared muffin pan, dividing batter evenly.
• Bake for 30-35 minutes or until lightly browned.

DELICIOUS PINEAPPLE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
• In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
• In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
• Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
• Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

SOURCREAM BERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla., Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.

~ PINEAPPLE NUT SOUR CREAM MUFFINS ~ CASSIES

Steps:

• 1. Preheat oven to 425 degree F. Grease a muffin pan, or I use silicone cups. In a medium bowl, sift together the flour, cinnamon, soda, baking powder and pudding mix. Add brown sugar and whisk in. Set aside.
• 2. In another bowl, whisk together the egg and sour cream and oil. Add the pineapple and nuts, stir until blended. Add the pineapple mixture to the dry mixture and stir until all is moistened. Batter will be quite thick.
• 3. Spoon equal amounts of batter into each prepared cup ( about 1 heaping tablespoon, should be 3/4 full.
• 4. I sprinkle some sugar on top, that's up to you. Bake for 15 - 17 minutes or until pick comes out clean. The time all depends on your oven.
• 5. Remove from oven, cool for a few minutes then remove muffins and either serve warm or let finish cooling on a cooling rack. Delish!