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Ingredients
| cream cheese: 1 3oz package (softened) |
| granulated sugar: 1 cup |
| vanilla extract: 1 tsp |
| almond extract: 1/2 tsp |
| eggs: 1 |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| sour cream: 1/4 cup |
| crushed pineapple: 2 8oz cans (drained) |
| flaked coconut meat: 1/4 cup |
| almonds (sliced): 1/2 cup |
Tropical Muffins
Credit: AllRecipes
User rating:
"Let pineapple and coconut bring a refreshing twist to muffins with this recipe from Vicki Schrupp of Little Falls, Minnesota. Topped with sliced almonds, the moist morsels include sour cream and cream cheese."
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Prep Time
15 min -
Cook Time
25 min -
Servings
18 serving(s)
Tags
Directions
- In a mixing bowl, beat cream cheese, sugar and extracts until smooth; stir in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream just until moistened. Fold in pineapple and coconut.
- Fill greased or paper-line muffin cups three-fourths full. Sprinkle with almonds. Bake at 350 degrees F for 25 minutes or until muffins test done. Cool for 10 minutes before removing from pans to wire racks.