~ Pineapple Nut Sour Cream Muffins ~ Cassies

Name: ~ Pineapple Nut Sour Cream Muffins ~ Cassies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16
Cuisine: American
Ingredients: 2 c flour; 1/2 tsp baking soda; 2 tsp baking powder; 1 - 3.4 oz instant vanilla pudding; 1/2 tsp cinnamon; 2/3 c brown sugar; 1 egg; 1/2 c vegetable oil; 1 c sour cream; 1 - 8 oz crushed pineapple - juice included; 1/2 c chopped nuts

By Cassie *
@1lovetocook1x

This is one of my favorite muffin recipes. I found the original in a cookbook of mine, tweaked it to my own liking and made it my own. Great for breakfast or anytime. So deliciously moist!

Enjoy!

Rating:

★★★★★ 2 votes5

Comments:

20 Comments

Serves:

Prep:

15 Min

Cook:

15 Min

Method:

Bake

Ingredients

Add to Grocery List

2 c

flour
1/2 tsp

baking soda
2 tsp

baking powder
1 - 3.4 oz

instant vanilla pudding
1/2 tsp

cinnamon
2/3 c

brown sugar
1

egg
1/2 c

vegetable oil
1 c

sour cream
1 - 8 oz

crushed pineapple - juice included
1/2 c

chopped nuts

How to Make ~ Pineapple Nut Sour Cream Muffins ~ Cassies

Step-by-Step

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.
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.
Spoon equal amounts of batter into each prepared cup ( about 1 heaping tablespoon, should be 3/4 full.
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.
Remove from oven, cool for a few minutes then remove muffins and either serve warm or let finish cooling on a cooling rack.

Delish!