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.

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:

• Eggnogg Muffins 
• Apple Muffins with Streusel Topping
• Cinnamon Roll Muffins

Be sure and follow me over on You Tube for weekly cooking demos.

5 from 3 votes

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 minutes

Cook:25 minutes minutes

0 minutes minutes

Total:40 minutes minutes

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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

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