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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Breakfast and Brunch / Easy Cranberry Pineapple Muffins

Easy Cranberry Pineapple Muffins

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By: Leigh Anne WilkesPosted: 12/10/20Updated: 7/26/21

This post may contain affiliate links. Please see disclosure policy here.

stack of cranberry 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.

stack of cranberry pineapple 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.

cranberry pineapple muffins on cooling rack

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.
sugar topping on cranberry 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.

muffins in a muffin tin

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

stack of three muffins

 

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Cranberry Pineapple Muffins Recipe

5 from 1 vote
stack of cranberry pineapple muffins

Cranberry Pineapple Muffins

Recipe From: Leigh Anne Wilkes
Cranberry Pineapple Muffins are tender and moist with a crunchy sugar topping. Perfect for a holiday breakfast or anytime.
serves: 12 muffins
Prep:15 minutes
Cook:25 minutes
0 minutes
Total:40 minutes
Rate Recipe

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

Recommended Products

Muffin Scoop
Muffin Pan
Measuring Spoons

Nutrition Facts:

Calories: 162kcal (8%) Carbohydrates: 29g (10%) Protein: 2g (4%) Fat: 4g (6%) Saturated Fat: 3g (19%) Cholesterol: 24mg (8%) Sodium: 187mg (8%) Potassium: 119mg (3%) Fiber: 1g (4%) Sugar: 16g (18%) Vitamin A: 143IU (3%) Vitamin C: 1mg (1%) Calcium: 47mg (5%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Bread, Breakfast
Cuisine:American
stack of cranberry pineapple muffins
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Originally posted Nov. 22, 2010

stack of cranberry muffins
Cranberry Pineapple Muffins are tender and moist with a crunchy sugar topping. Perfect for a holiday breakfast or anytime.
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  1. Stephanie says

    Posted on 11/24 at 4:56 pm

    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!

    Reply
    • Leigh Anne says

      Posted on 11/29 at 8:16 am

      Not sure what happened. Sorry they didn’t work for you!

      Reply
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