Pineapple Cream Cheese Muffins

1 -20 oz can crushed pineapple
1-3 oz pkg cream cheese, softened
1 C sugar
1 egg
2 tsp vanilla extract
2 C flour
1 tsp baking soda
1 tsp salt
1/2 C sour cream
1/2 C powdered sugar
1 1/2 tsp butter, softened

Preheat oven to 350 degrees. Drain the pineapple, reserving one to two tablespoons of the juice to use in the glaze. Beat cream cheese and sugar until well blended. Beat in egg and vanilla. In another bowl, whisk flour, baking soda, and salt. Add dry ingredients to creamed mixture alternately with sour cream, beating well after each addition. Fill greased or paper-lined muffin cups two-thirds full. Bake 20 to 25 minutes or until toothpick inserted in the center comes out clean. Cool five minutes before removing from pans. In a small bowl, mix powdered sugar, butter and enough reserved pineapple juice to make a drizzling consistency. Drizzle over warm muffins.