If you are like me and have issues with half-open cans of crushed pineapple, here's a potential solution -- Pineapple Cream Cheese Muffins. They are soft and buttery with a hint of pineapple flavor and a sweet cream cheese center. A crunchy streusel topping gives them a bakery-style finish that makes them feel a little more special than an everyday muffin.
I first posted this recipe years ago with some truly terrible photos (much worse than these), so I've taken them down and am currently baking a fresh batch. I'll keep adding new photos because we loves these. If you happen to have a can of crushed pineapple in the refrigerator waiting to be used up, these muffins are worth a try.
The original version was inspired by pineapple pound cake, which explains the rich, buttery texture. I have recreated the recipe to be less "pound cake" muffins and more as soft, bakery-style cream cheese muffins with pineapple. This meant changing some things in a major way, with one being using sour cream. You can't really go wrong with sour cream and muffins. The sour cream makes these very moist, but also kind more like muffins than cake. Its flavor goes well with the pineapple, too. The muffin crumb is more of a very light gold than pineapple yellow.
Why You'll Love These Pineapple Cream Cheese Muffins
These are a great way to use leftover crushed pineapple and satisfy a cheesecake craving all at once! The streusel topping, which is quick to throw together, adds texture and makes them even more appealing. They're perfect for breakfast, brunch or afternoon coffee.
Ingredient Notes
Crushed Pineapple -- Use canned crushed pineapple that has been well drained (about 140 grams after draining). Save a little of the juice if you'd like to make a simple pineapple icing. It's not really necessary, but it's pretty and adds a pop of sweetness and pineapple flavor.
Cream Cheese -- Full-fat cream cheese gives the richest filling and bakes up smooth and creamy.
Butter -- These muffins use butter for a rich flavor and tender crumb. The buttery base is one of the reasons they remind me of pineapple pound cake. I use unsalted butter, but salted would be okay too.
Streusel Topping --Don't skip the streusel if you can help it. The crunchy topping contrasts nicely with the soft muffin and creamy filling.
Tips for Success
- Drain the pineapple well to prevent excess moisture.
- Don't overmix the batter once the flour is added.
- Line the muffin cups with parchment squares. The parchment rises above the muffin cavities and gives the muffins a wall to climb on. Above shows the unbaked batter in its parchment paper encasement.
- If you really want to hide the filling, fill muffin cups a little under halfway before adding the cream cheese filling. The cream cheese filling rises a bit, so if you put the filling too high, it will be closer to the top when baked. This is not a bad thing, it just depends on where you want it.
- Cover the filling completely or partially with batter before adding the streusel. There's really no wrong way to do this part since the streusel goes on top.
- Let the muffins cool slightly before serving so the filling can set. To me, these are better when fully cooled even if you end up rewarming. Cooling just lets everything set and meld together.
Storing and Freezing
Store leftover muffins in the refrigerator because of the cream cheese filling. They keep well for several days and can be warmed briefly in the microwave before serving.
To freeze, wrap the muffins individually and store in a freezer bag for up to two months. Thaw overnight in the refrigerator.
Optional: Pineapple Extract
The recipe calls for vanilla extract, but if you have some pineapple extract this would be a great recipe for it. Years ago I brought home a bottle from The Cayman Islands. They sell it everywhere there, and my Cayman Island friends say they put it in everything from banana bread to corn bread to add that little "something". You can now order pineapple extract pretty easily. Or try the pineapple emulsion! I have this one on my list and will report back, but the emulsions are usually pretty good.
More Recipes with Pineapple
Recipe
Pineapple Cream Cheese Muffins
Ingredients
Filling
- 8 oz cream cheese, softened (230 grams)
- 4 tablespoons of sugar (50 grams)
- 1 teaspoon vanilla extract
Streusel Topping
- 6 tablespoons flour (50 grams)
- ¼ cup brown sugar and granulated sugar (mixed) (25 grams and 25 grams each)
- 2 tablespoons very soft, almost melted, butter (28 grams)
Muffins:
- 2 cups all-purpose flour (260 grams)
- ½ teaspoon salt
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 8 tablespoons unsalted butter, softened (114 grams)
- ½ cup plus 2 tablespoon granulated sugar (125 grams)
- ¼ cup brown sugar, packed (50 grams)
- 2 large eggs
- 1 teaspoon vanilla extract or half vanilla half pineapple extract
- ¾ cup sour cream, plus 2 tablespoons (210 grams)
- ⅔ cup well-drained crushed pineapple
Icing (optional)
- 2 teaspoons butter
- ⅔ cup confectioners' sugar
- ¼ teaspoon vanilla
- 1-2 tablespoons reserved pineapple juice
Instructions
- Preheat oven to 400 degrees F. You will be starting at a high heat and reducing it slightly. Line 12 muffin cups with squares of parchment or large cupcake liners that rise high and will contain the batter. If you want to skip the parchment, you can, but you'll need to make the muffins smaller.
- Make the cream cheese filling first. In a medium size bowl, beat cream cheese, sugar and vanilla until smooth. Set aside.
- Make the streusel. Mix together the sugar and flour, then stir in the butter until crumbly. If using unsalted butter, add a pinch of salt. Set aside.
- Thoroughly mix together the flour, salt, baking powder and baking soda.
- In a mixing bowl using an electric mixer, beat the butter and sugar until creamy. Add the eggs, one at a time, beating for 30 seconds after each egg. Beat in the extract. Add the sour cream and the flour mixture alternately and stir just until blended, then stir in the pineapple.
- Spoon muffin batter into muffin cups filling just under halfway full. If you want the cream cheese closer to the top, fill about ⅔ of the way full.
- Put a heaping spoonful of cream cheese filling in the center of each cup, dividing evenly among cups.
- Divide remaining batter evenly among cupcake cups, partially or fully covering the cream cheese (depends on how you want it). Sprinkle streusel over the top.
- Put the muffins in the 400 degrees oven and bake for 8 minutes, then reduce heat to 350 F and continue baking for about 20 minutes (for smaller muffins without parchment, check after 15) to 23 or until muffins barely start to brown around the edges. Let cool and drizzle with optional icing if using.
Optional Icing
- For the icing, put 2 teaspoons of butter in a saucepan and melt it. Turn off the heat.
- Add ⅔ cup of confectioners' sugar to the warm butter along with ⅛ teaspoon of vanilla, then add pineapple juice 1 teaspoon at a time, stirring and allowing the warmth of the saucepan to dissolve the sugar.
- Use a small teaspoon or ¼ teaspoon measure to fling little lines of icing over the streusel (or just drizzle).
Karen says
Oh boy! This recipe I have to try! I have cheap pineapple extract so I know it won't be like your Cayman Island brand. And to Katrina-- Yes, I really like the Watkins extracts.
Katrina says
You know what is funny? I have some leftover crushed pineapple in the fridge, too. And I now want to see if there is a Watkins pineapple extract at the store, they have a ton of flavors lately.
Holiday Baker Man says
Love the pineapple twist!
Carol says
Oh, these sound good! I used to get a mixed fruit muffin in college that was so good. I always wanted to find a recipe for them. This would be a start.