Easy Cranberry Pineapple Muffins

Easy Cranberry Pineapple Muffins with cranberries are tender and moist with a crunchy sugar topping. Perfect for a holiday breakfast or anytime.

Be sure and try these eggnogg muffins too!  Apple Muffins with Streusel Topping are another great fall muffin along with Cinnamon Roll Muffins.

Easy Cranberry Muffins

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.

How to Make Moist Muffins

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.

How to Make easy 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.

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.

Cranberry Pineapple Muffins may just the perfect addition to your holiday breakfast or anytime.

 

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Cranberry Pineapple Muffins Recipe

Originally posted Nov. 22, 2010