Cranberry Pineapple Muffins}Muffin Monday

I am on a bit of a cranberry kick lately.  To be honest with you I really haven’t done much with cranberries in the past.  I don’t know why but I think I made up for it this week.  I’ve used cranberries in three different recipes.

Of course there were those amazing eggnog, cranberry and white chocolate muffins from last Muffin Monday. So I am thinking if you gave those a try you still might have some fresh cranberries in your refrigerator?

Well, today’s muffin recipe will help you use them up but save a few for another cranberry recipe I am going to share later this week – you are going to want to try it too.

Cranberry Pineapple Muffins

I decided to combine the cranberry with pineapple and it turned out to be a delightful combination.  The crushed pineapple add a lot of moisture to the muffin so it was light and moist.

Cranberry Pineapple Muffins

A sprinkling of brown sugar on the top before baking gave a great flavor and a nice texture to the muffin.  I have decided I definitely prefer a muffin with a crispy, crunch on top.

And because I know you are going to ask – those cute little fluted muffin liners came from The Decorette Shop in Tigard.  I did not see them in their online store though, only in the actual storefront.  There are lots of cute cupcake liners in their online store though.

Cranberry Pineapple Muffins may just the perfect addition to your Thanksgiving morning breakfast.

Cranberry Pineapple Muffins

Cranberry Pineapple Muffins}Muffin Monday

Ingredients

  • 1 C whole fresh cranberries, chopped
  • 1 egg
  • 1/2 milk
  • 1/4 C melted butter
  • 1/2 C drained, crushed pineapple
  • 1 1/2 C flour
  • 2/3 C sugar
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 C brown sugar

Instructions

  • Preheat oven to 375
  • Combine together the cranberries, egg, milk, butter and pineapple
  • In a separate bowl add flour, sugar, baking powder, salt, cinnamon and nutmeg
  • Add the flour mixture into the egg mixture and stir just until moistened - do not over stir
  • Grease muffin tins or use liners
  • Add batter, filling about 2/3 full
  • Sprinkle top with brown sugar
  • Bake for 20-25 minutes or until toothpick comes out clean

Comments

  1. 1
    avril says:

    I have been just loving anything with cranberries….and then pairing it with pineapple!!!! – goodness YUM!
    avril recently posted..My apologies with a Brie-lishious Appetizer

  2. 2
    Abby says:

    I think we are on the same wavelength! I just made Cran-Pineapple Sauce last night! I really like the sweet & tart combination of pineapple and cranberry. These muffins look great! My cran-pineapple recipe link is below :)
    Abby recently posted..Cran-Pineapple Sauce

  3. 3
    Meg Myers says:

    This recipe looks wonderful! I was just thinking about how I might do something more with cranberries than make plain old cranberry bread. I am going to try this out. I’m sure my husband and kids will thank you!

  4. 4

    Your muffins have been making me regret my vegan gluten free-ism! Those look almost as good as the eggnog ones!
    Diana @ frontyardfoodie recently posted..Sweet Potato Oats

  5. 5
    Lydia says:

    The recipe sounds great, can you tell me where you got the muffin cups?

  6. 6
    Stephanie says:

    Wonderful idea! I just tried them today, and unfortunately they came out very dense. I think I went wrong with the pineapple, since the recipe calls for drained, I really got most of the moisture out, as I was worried it would make the batter too loose. Big mistake! Maybe I shouldn’t have drained as much.
    Good flavor, but, unless I did something very wrong, the consistency is just not desirable.
    Lovely idea though, would love to know where I went wrong!

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