Johns Pineapple Cream Cheese Muffins Recipes

PINEAPPLE UPSIDE-DOWN MUFFINS

Steps:

• Preheat oven to 400°. Drain pineapple, reserving 1 tablespoon juice. Set pineapple aside., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, yogurt, oil and reserved pineapple juice. Add to flour mixture; stir just until moistened. Fold in reserved pineapple., Fill greased mini-muffin cups two-thirds full. Sprinkle tops with brown sugar; top with halved cherries., Bake 9-12 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

PINEAPPLE CREAM CHEESE FROSTING

Steps:

• Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated.

PINEAPPLE BANANA MUFFINS

Steps:

• In a small bowl, combine the flours, sugar, baking soda, baking powder, cinnamon, nutmeg and salt. In another bowl, whisk the egg, oil, milk and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and pineapple. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

PINEAPPLE AND CARROT SURPRISE MUFFINS

Steps:

• Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups (or spray cups with cooking spray or grease with shortening). In large bowl, stir flour, brown sugar, pumpkin pie spice and melted butter with spoon until mixture looks like coarse crumbs. Reserve 1/2 cup mixture for topping.
• Stir baking powder, baking soda, salt, eggs, carrots and pineapple into remaining crumb mixture just until moistened; set aside.
• In small bowl, beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended.
• Fill muffin cups 2/3 full with batter. Make indentation in top of each muffin, using back of spoon. Drop about 1 teaspoon cream cheese mixture into each indentation. Sprinkle reserved crumb mixture over batter and filling.
• Bake 20 to 30 minutes or until golden brown and edges spring back when touched lightly. Cool muffins in pan 5 minutes; remove from pan to cooling rack. Serve warm or cooled. Store covered in refrigerator.

PINEAPPLE CREAM MUFFINS

Steps:

• Preheat oven to 425 degrees.
• Spray muffin cups with nonstick spray or line with paper cupcake liners.
• In a large bowl, sift together the flour, baking powder, baking soda and pudding mix, then stir in brown sugar.
• In a separate bowl, combine the egg and sour cream.
• Fold in the pineapple and oil.
• Add the egg-pineapple mixture to the flour mixture and stir until moistened.
• Batter will be thick.
• Bake at 425 degrees for 15 minutes.