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Cranberry Pineapple Muffins 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.
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 Cranberry Pineapple 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.
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
Cranberry Pineapple Muffins
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
Nutrition Facts:
Originally posted Nov. 22, 2010
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!
Lydia says
The recipe sounds great, can you tell me where you got the muffin cups?
Diana @ frontyardfoodie says
Your muffins have been making me regret my vegan gluten free-ism! Those look almost as good as the eggnog ones!
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!
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 🙂
avril says
I have been just loving anything with cranberries….and then pairing it with pineapple!!!! – goodness YUM!