Line a 12 count muffin tray with paper liners and spray the insides with nonstick baking spray. If you have a reliable nonstick muffin pan and prefer not to use liners, don’t use them. Set aside.

In the bowl of a stand mixer, cream together the sugar and cream cheese for one minute. Add the egg and mix again for 30 seconds.

In a medium bowl, sift together the flour, salt, baking powder, and baking soda with a fork.

To the bowl of the stand mixer, add half of the flour mixture and half of the pineapple-yogurt mixture and mix on low, gradually turning the speed to medium as it mixes in.

Add the last half of the flour and pineapple mixtures and beat together until just mixed in and no streaks of flour remain.

Pour the batter into the prepared pans, filling to ½ inch from the top.

Bake for 5 minutes, then with the muffins in the oven, turn the oven temperature down to 350 Degrees F and bake for another 18- 20 minutes or until the top is golden and a cake tester comes out just clean.