Cranberry Pineapple Muffins 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.
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.
For all of my other favorite kitchen products and tools visit my Amazon Store.
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.
Cranberry Pineapple Muffins Recipe
Cranberry Pineapple Muffins
- 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
- 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
Originally posted Nov. 22, 2010