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Pineapple Cream Muffins


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 (3 1/2 ounce) box instant vanilla pudding
  • 2/3 cup brown sugar
  • 1 egg, beaten
  • 1 cup sour cream (regular or low-fat)
  • 1 (8 ounce) can crushed pineapple, with juice
  • 1/2 cup oil


  1. Heat oven to 425 degrees F. Spray muffin cups with nonstick cooking spray.
  2. In a large bowl, sift together the flour, baking powder, baking soda, pudding mix, and stir in brown sugar.
  3. In a separate bowl, combine the egg and sour cream.
  4. Fold in the pineapple and oil.
  5. Add the egg-pineapple mixture to the flour mixture, stirring until moistened. Batter will be thick.
  6. Bake for 15 minutes.

Makes 15.

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