Pineapple Muffins

Pineapple muffins are sweet and moist – they’re made with crushed pineapple, cream cheese, and sour cream. These muffins make a great addition to a lunch box and pair well with a cup of coffee in the morning.

• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 oz. cream cheese, softened
• 1 cup granulated sugar
• 2 teaspoons vanilla
• 1 large egg, beaten
• 1/2 cup sour cream
• 1 – 20 oz. can crushed pineapple, drained – juice reserved
• 3/4 cup confectioners sugar

1. Preheat oven to 350º, line 2 muffin tin with 16 paper liners.
2. In a small bowl, whisk the flour, baking soda, and salt – set aside.
3. In a large bowl with an electric mixer, combine cream cheese, granulated sugar, vanilla, egg, and sour cream. Add the crushed pineapple, then the flour mixture.
4. Divide the batter into the paper liners and bake for 30 to 35 minutes, testing with a toothpick. Let cool for 15 minutes.
5. In a small bowl, whisk the confectioners sugar and 1 1/2 tablespoons of the reserved pineapple juice. Using a pastry brush, brush the glaze on the warm muffins.