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Cranberry Pineapple Muffins
Cranberry Pineapple Muffins are tender and moist with a crunchy sugar topping. Perfect for a holiday breakfast or anytime.
Course
Bread, Breakfast
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
0
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
muffins
Calories
162
kcal
Author
Leigh Anne Wilkes
Equipment
Muffin Scoop
Muffin Pan
Measuring Spoons
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
Nutrition
Calories:
162
kcal
|
Carbohydrates:
29
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
3
g
|
Cholesterol:
24
mg
|
Sodium:
187
mg
|
Potassium:
119
mg
|
Fiber:
1
g
|
Sugar:
16
g
|
Vitamin A:
143
IU
|
Vitamin C:
1
mg
|
Calcium:
47
mg
|
Iron:
1
mg