Nothing like a big ‘ole muffin top

My mom has been making Tradewinds Muffins for years. I have had the recipe in my recipe box forever but usually I just wait it out till she makes some and shares with me. Recently I had all the ingredients in my house and I felt like baking so I tried it out. These muffins are heavenly. If you start your day off with one of these, no one can do you any harm. They have pineapple and almonds and cream cheese and sour cream, all of which make the batter moist, delicious and full of pieces of joy. In my mom’s version she saves 1 tablespoon of the pineapple juice to use for a glaze, which only makes them better, because a pineapple glaze makes this like dessert instead of breakfast. Muffin tops are not usually a good thing when they are spilling over someones jeans, but the muffin tops on these babies will make you sing hallelujah!

Tradewinds Muffins

  • 1 small package (3 ounces) cream cheese, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1 large egg, beaten
  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup sour cream
  • 1 large can (20 ounces) crushed pineapple, drained (reserve 1T juice)
  • 1/2 cup sliced almonds

In a bowl, beat the cream cheese, sugar, and vanilla together until smooth. Blend in the egg. Sift the flour, baking soda, and salt together in a separate bowl and add to the sugar-egg mixture alternately with the sour cream. Fold in the drained pineapple.

Sprinkle the nuts in the bottoms of greased or paper-lined muffin tins and fill three-fourths full with batter. Bake in a preheated 350 degree oven for 25 to 30 minutes.

Glaze: combine 1T soft butter, 1C sifted confectionary sugar and 1T pineapple syrup, spoon over muffins when cool.

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2 Responses to “Nothing like a big ‘ole muffin top”

  1. Kelly Davis Says:

    Impressed once again! 🙂

  2. Tara Says:

    miss you Kelly! will have to bring you a muffin…

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