Tropical Muffins

Tropical Muffins
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Calories 248 cals
Total Fat 9 g
Cholesterol 26 mg
Dietary Fiber 1 g
Sodium 185 mg
Protein 3 g
Total Carbohydrate 39 g

Prep Time: 20 Minutes

Time to Table: 50 Minutes

Serves: 12


  • 3/4 cup Daisy Sour Cream
  • 1/2 cup plus 2 tablespoons orange juice, divided
  • 1 tablespoon grated orange peel
  • 1 large egg
  • 1/4 cup vegetable oil
  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cups diced dried tropical fruit
  • 1/4 cup sweetened shredded coconut
  • 2/3 cup powdered sugar


Heat the oven to 400 degrees. Line 12 regular muffin cups with paper liners or spray with cooking spray. In a large bowl, beat the sour cream, 1/2 cup of the orange juice, orange peel, egg and vegetable oil with wire whisk until well mixed. Set aside. In another large bowl, mix the flour, granulated sugar, baking powder, baking soda and salt until well mixed. Stir in the dried fruit and coconut. Pour the sour cream mixture into the dry ingredients and stir just until moistened. Spoon the batter into the muffin cups, filling about 3/4 full. Bake for 18 to 23 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Meanwhile, in a small bowl, mix the remaining 2 tablespoons of orange juice and powdered sugar until smooth. Drizzle over the warm muffins. Serve the muffins warm or cool. *Tip: Try substituting other dried fruits for the tropical mix.


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