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Easy Cranberry Pineapple Muffins with cranberries are tender and moist with a crunchy sugar topping. Perfect for a holiday breakfast or anytime.
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.
If you leftover cranberries from Thanksgiving or Christmas this is the perfect recipe to use them in. If it isn’t cranberry season you could used dried cranberries instead.
The decision to add crushed pineapple to these muffins was a good one. Cranberry and pineapple are a delightful combination. The crushed pineapple add a lot of moisture to the muffin so it was light and tender.
Ingredients
- Whole Cranberries
- Crushed Pineapple
- All Purpose Flour
- Sugar, granulated and brown sugar
- Butter
- Egg
- Milk
- Baking Powder
- Salt
- Cinnamon
- Nutmeg
How to Make Cranberry Pineapple Muffins
- 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 tops with brown sugar.
- Bake for 20-25 minutes or until a toothpick comes out clean.
Cranberry Pineapple Muffins may just the perfect addition to your holiday breakfast or anytime.
Check out more of my favorite muffin recipes:
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Cranberry Pineapple Muffins
Ingredients
- 1 cup whole fresh cranberries chopped
- 1 egg
- 1/2 milk
- 1/4 cup melted butter
- 1/2 cup crushed pineapple drained
- 1 1/2 cups flour
- 2/3 cup sugar
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup 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
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Janet says
These muffins are so YUMMY! I wanted to make muffins with cranberries and I looked to see what other ingredient I had that I could use and it was pineapple. So I googled and there you were.. my family all loved these. Thank you for the recipe. I definitely will make again. P.S. you are right about the crunchy top.
Janet says
These muffins are so YUMMY! I wanted to make muffins with cranberries and I looked to see what other ingredient I had that I could use and it was pineapple. So I googled and there you were.. my family all loved these. Thank you for the recipe. I definitely will make again.
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!
Leigh Anne says
Not sure what happened. Sorry they didn’t work for you!