Southern
Yield: 12
Author: Tammy Nichols
Pineapple Muffins - Master Cookbook Recipe # 154
These pineapple muffins are a delightful Southern treat,quick, easy, and much lighter than a heavy cake or store-bought pastry. The combination of sour cream and crushed pineapple ensures every bite is incredibly moist, especially when served hot with a little butter!
This is recipe #154 in Tammy’s Master Cookbook.
Prep time: 10 minCook time: 40 minTotal time: 50 min
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Ingredients
- 1/3 cup salted butter, melted
- 1 large egg
- 8 oz. sour cream
- 8 oz. can crushed pineapple (with juice)
- 2 cups self-rising flour
- (Substitution: If using all-purpose flour, add 1/2 tsp baking soda, 1/2 tsp salt, and 2 tsp baking powder)
- 1/2 cup brown sugar, packed
- 1/4 cup pecans (optional)
- Optional: Cinnamon sugar or Recipe #151 Streusel (for topping)
Instructions
- Mix Wet Ingredients: In a bowl, whisk together the melted butter, egg, and sour cream until smooth.
- Add Fruit: Fold in the entire can of crushed pineapple, including the juice.
- Combine Dry Ingredients: In a separate large bowl, stir together the self-rising flour, brown sugar, and pecans.
- The "Well" Method: Create a well in the center of the dry ingredients. Pour the wet mixture into the well and stir until just combined.
- Fill & Top: Spray a muffin pan with non-stick spray. Fill the muffin cups about three-quarters full. If you're feeling extra sweet, sprinkle the tops with cinnamon sugar or Tammy's Streusel.
- Bake: Bake in a preheated oven at 350°F for 35-40 minutes until golden and set.
- Serve: Best served hot with a generous pat of butter!
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Nutrition Facts
Calories
228Fat
11 gSat. Fat
5 gCarbs
29 gFiber
1 gNet carbs
28 gSugar
13 gProtein
4 gSodium
56 mgCholesterol
40 mg
