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    You are in: Home / Recipes / Pineapple and Sour Cream Muffins Recipe
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    Pineapple and Sour Cream Muffins

    Average Rating:

     23 Total Reviews

    Showing 1-20 of 23

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    • on February 18, 2002

      These were great! The sour cream gives them a light, fluffy texture. I used fat free sour cream and light margarine (stick kind). One thing I'd recommend is increasing the sugar a little bit. Maybe use 1/3 cup instead of 1/4.

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    • on June 17, 2002

      I really like the muffins but would use more sugar next time . I made a glaze with confectioners sugar and some of the pineapple juice and lathered them with that and WOW!!!! :)

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    • on February 12, 2002

      Eve, these muffins are definately keepers!! Nummy! I used fat free sour cream and am very pleased with the results. The taste with the pineapple is wonderfull! thanks for sharing a good one! they will done for the freezer often.

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    • on November 06, 2002

      These were very good! I also used fat free sour cream. I agree that they do need more sugar. I sprinkled some confectioner's sugar on top, and I also added 1/4 cup sweetened flaked coconut to the batter. Yum!

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    • on April 01, 2002

      Nice and fluffy, I really liked them, some of the family said they needed something and when I suggested a sugar topping to be added prior to cooking, that got a nod of approval, so will try it next time.

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    • on August 03, 2003

      These were very good, not too sweet. They do not rise so fill you muffin tins as high as you want the muffins to be, the batter is semi-stiff. I had to bake for 24 minutes.

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    • on April 24, 2011

      These muffins sounded light, yummy and different. However, I was wrong. They are rather plain, and I even added walnuts. I will not make these again, and I do not recommend them.

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    • on May 14, 2009

      We really don;t care for these at all. Infact everyone took a bite and threw the rest out. Sorry.

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    • on January 26, 2009

      Made for Aus/NZ Make My Recipe Edition 7. These were okay, but I wasn't overly thrilled with them. Nothing wrong with the recipe and how they turned out ~ I just didn't care for them.

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    • on November 28, 2008

      These were really good. I increased the sugar to 1/3 cup. Light and airy. They went really fast at our Thanksgiving dinner. My family thanked me for bringing all the unhealthy food.

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    • on November 19, 2007

      These were "OK," but I don't think that I will be making them again. They are not sweet at all, but like the other reviewers suggested, you could add more sugar. I made the mistake of using the paper muffin tin liners which are now stuck to the bottom of the muffins, so I wouldn't do that again. I also had to add a little milk (1/2 c.) to the batter b/c it was way too stiff. I made them edible by adding a cream cheese filling to them which is 8 oz. cream cheese, 1 tsp. vanilla, 3/4 c. sugar, and about 1 T. (or more) of the pineapple juice.

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    • on May 13, 2007

      These make for a light and moist muffin...one that is not too sweet, making it a nice addition to a breakfast or brunch buffet table. If you have a real sweet tooth try icing them with a coconut icing...Mmmm. Thanks for sharing Evie!!

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    • on March 12, 2007

      I didn't mind these but they sure weren't moist like I had expected them to be. And the taste wasn't too great either. Sorry but I won't be making them again. To each there own though, cuz others really liked them. Thanks anyways!

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    • on January 07, 2007

      I can't believe I forgot to rate this recipe, I've been making it once a week since I found it!! Evie thank you for my new favorite muffin, I love the combo of sour cream/pineapple and it is so light and fluffy!

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    • on October 08, 2006

      Oh, these turned out fantastic!! They are so moist and fluffy. I have never tasted muffins made with sour cream, but you can bet I will be making these on a regular basis from now on. I think I might even try using fresh strawberries sometime. I used fat free sour cream and I think I might try using splenda next time. We will see how it turns out. Thanks for posting the recipe Evie!!

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    • on May 01, 2005

      Soooooooooo Yummy!!!!!!! My 3 yr old devoured 2 of them in minutes. They are very light and airy, and I didn't add any extra sugar,I did leave just a tiny bit of juice with the pineapple, so that it would sweeten it just a tad more. They came out perfect. Put them in my silicone muffin pan, and they popped right out and were ready to be eaten! Thanks so much!

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    • on April 27, 2005

      Wonderful! Light and fluffy. A great way to use up some pineapple and some light sour cream I had in the fridge. These are not sweet muffins which is fine if eaten with jam or maybe even something savory like a ham dinner or chicken salad. I also like the suggestion of pineapple juice/powdered sugar glaze. We enjoyed them! Thanks, Evie, for sharing your recipe!

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    • on March 30, 2005

      Easy and delicious muffins. I think I might add more pineapple and try the glaze on top next time I make them. Thanks Evie* for sharing your recipe!

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    • on January 24, 2004

      Yes,I also made these and most definately agree,they are good!!I increased the sugar just a bit because my kids like a sweet muffin.I will be making them again!!Thanks for a great recipe!!

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    • on August 02, 2003

      Well, I thought I had tried muffins with every type of fruit imaginable except for pineapple. These muffins were delicious. I don't like sweet muffins so the sugar amount was perfect for my taste. Mine had a light and fluffy texture, too. Thanks Evie*

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    Nutritional Facts for Pineapple and Sour Cream Muffins

    Serving Size: 1 (92 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 243.7
     
    Calories from Fat 110
    45%
    Total Fat 12.2 g
    18%
    Saturated Fat 7.1 g
    35%
    Cholesterol 53.4 mg
    17%
    Sodium 352.7 mg
    14%
    Total Carbohydrate 30.0 g
    10%
    Dietary Fiber 0.8 g
    3%
    Sugars 11.8 g
    47%
    Protein 3.9 g
    7%
    Detailed Nutrition Values About Nutrition Info
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