These pineapple cranberry muffins are a great snack, breakfast, dessert or if you just want to have a little treat! They satisfy any snacking craves ;) The buttermilk that this recipe calls for makes these especially moist! I froze them for an easy breakfast and they freeze great, and are still yummy when reheated.
Pineapple Cranberry Muffins
Ingredients
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 cup buttermilk
6 tablespoons butter, melted and cooled
1 large egg
2 teaspoons orange zest
1 cup chopped pineapple (fresh if possible)
1 cup cranberries
Directions
Preheat the oven to 375F. Line a 12-cup muffin tin with paper liners or grease them if you don't have any paper liners. In a large bowl, whisk together flour, baking powder, salt, and sugar.
In a medium bowl, using a wooden spoon, mix together buttermilk, melted butter egg and orange zest. Add to flour mixture and stir to combine, mixing only until no streaks of dry ingredients remain. Stir in chopped pineapple and cranberries. (I just put the pineapple in a food processor until they were little chunks and let it drain over a sieve until most juice was gone).
Divide batter evenly into prepared muffin cups (cups will be very full.) Bake for 16-19 minutes.
Store at room temperature in an air tight container.
Pineapple Glaze
Ingredients
4-5 tablespoons fresh pineapple juice
Icing/powdered sugar
Directions
In a small bowl, add pineapple juice and start putting in sugar; and mix with hand mixer. Keep adding as much sugar as you want until it has reached a consistency that you like. Pour glaze over warm muffins.
Store in an air tight container in the fridge.
Ingredients
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 cup buttermilk
6 tablespoons butter, melted and cooled
1 large egg
2 teaspoons orange zest
1 cup chopped pineapple (fresh if possible)
1 cup cranberries
Directions
Preheat the oven to 375F. Line a 12-cup muffin tin with paper liners or grease them if you don't have any paper liners. In a large bowl, whisk together flour, baking powder, salt, and sugar.
In a medium bowl, using a wooden spoon, mix together buttermilk, melted butter egg and orange zest. Add to flour mixture and stir to combine, mixing only until no streaks of dry ingredients remain. Stir in chopped pineapple and cranberries. (I just put the pineapple in a food processor until they were little chunks and let it drain over a sieve until most juice was gone).
Divide batter evenly into prepared muffin cups (cups will be very full.) Bake for 16-19 minutes.
Store at room temperature in an air tight container.
Pineapple Glaze
Ingredients
4-5 tablespoons fresh pineapple juice
Icing/powdered sugar
Directions
In a small bowl, add pineapple juice and start putting in sugar; and mix with hand mixer. Keep adding as much sugar as you want until it has reached a consistency that you like. Pour glaze over warm muffins.
Store in an air tight container in the fridge.
Yum, this looks really tasty! I don't think I've ever had the combination of pineapple and cranberry, but they sound great together! :)
ReplyDeleteThank you :) yes, I was surprised when I had them for the first time and how tasty they were.
ReplyDeleteFabulous recipe find when I was specifically looking for something to do with my cranberries & pineapple; we doubled the batter and froze the leftover for fresh muffins whenever we have company. My 4 year old loved them! Never made the glaze, but the muffins alone were just sweet enough. We cut the sugar a tiny bit.
ReplyDelete...fyi, also we did not have buttermilk so used 2% and it was great too, though buttermilk is no doubt preferable. These would probably great baked with corn meal instead of flour for a cranberry pineapple cornbread.
ReplyDeleteFor this scrumptious treat, I would not wait for the breakfast or tea time. If it is a dessert, I can have it anytime 24/7. Thanks for this yum recipe.
ReplyDelete