Ingredients
1 can (20 ounces) crushed pineapple3 ounces cream cheese, softened1 cup sugar1 large egg2 teaspoons vanilla extract2 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt1/2 cup sour cream1/2 cup confectioners’ sugar1-1/2 teaspoons butter, softened
Preparation
Preheat oven to 350°. Drain pineapple, reserving 1-2 tablespoons syrup.
In a large bowl, beat cream cheese and sugar until blended. Add egg and vanilla; beat well. In another bowl, whisk flour, baking soda and salt. Add to cream cheese mixture alternately with sour cream, beating well after each addition. Fold in pineapple.
Fill greased or paper-lined muffin cups two-thirds full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks.
In a small bowl, mix confectioners’ sugar, butter and enough reserved pineapple syrup to reach a drizzling consistency. Drizzle over warm muffins.
