Cranberry Pineapple Muffins

Happy New Year! Can I still say Happy New Year a week into it?  I think so.  One of the things I want to do in 2014 is to blog more here on Hottie Biscotti.  I did a photo a day project on the Baby Z blog in 2013 and love that it gave me a purpose in blogging and a goal to achieve for the year.  I have a lot of ideas for this blog; weekly recipes, cookbooks to cook through, kid friendly meals, dinners for busy moms/dads, vegetarian meals, and a few others.  But I know that if I say I’m going to do all of that I will be overwhelmed, will start to get my priorities out of order, end up disappointing myself and not be a good wife, mom and friend.  So I’m just going to set a goal of blogging once a week.  Maybe I’ll start some series, maybe I’ll blog more than once in a week, maybe I’ll end up cooking more out of my library of cookbooks.  But if I don’t, and all I have is 52 blog posts in 2014, I can say I’ve accomplished my goal.

Anyone else out there buy a bag of fresh cranberries over the holidays and find themselves with an unopened bag of them in need of being used?  Anyone?  I did.


Of course what I found when I searched for “cranberry muffins” were a bunch of recipes involving orange juice and orange zest.  I know cranberry and orange are good together.  But I’m not super crazy about the combination.  And I never have orange juice around.  I took this muffin recipe, used pineapple juice instead of orange, used up some of my cranberries, and wound up with a tasty batch of muffins.


I really loved the pineapple juice in these.  They smell spectacular and taste wonderful, especially warm with a little spread of butter.  The cranberries are perfectly tart and give a beautiful pop of color.  I think a small can of drained, crushed pineapple mixed in would make them phenomenal.  Now that I’m thinking about it, I will probably make these again with some other add ins…stay tuned.

These come together quickly and have a super simple ingredient list.  If you don’t have juice, I think you could get away with milk or buttermilk instead.  Blueberries, strawberries or raspberries would be great if you have some around.  Happy baking!

Cranberry Pineapple Muffins



  • 1 1/2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup white sugar
  • 1/4 cup vegetable oil
  • 1 egg, beaten
  • 6 ounces pineapple juice (1 small can)
  • 1 heaping cup fresh cranberries, roughly chopped


  1. Preheat oven to 400°F.  Grease and sugar a 12-cup muffin tin.  Set aside.
  2. Whisk together flour, baking powder and salt in a small bowl.
  3. In a large bowl whisk oil and sugar together until light in color.  Beat in egg, then pineapple juice.
  4. Stir flour mixture into the wet ingredients until just combined, then fold in cranberries.
  5. Divide evenly among the muffin cups.
  6. Bake for 15-20 minutes, until tops are lightly browned.