Cranberry Pineapple Muffins

For some reason I have been on a pineapple kick lately.  This is my 4th post in a row that incorporates pineapple into the recipe in one way or another.  I guess I just have summer on my mind… and by the way… what a gorgeous weekend we had here in Michigan.  Finally!  It’s about time.  And hopefully the nice weather is here to stay! 

Back to the recipe…  this is the first time I made these muffins and they were delicious.  They are great for breakfast or a snack.  They would be perfect to freeze in individual baggies and be quick to grab for an easy breakfast on the go.  The top is drizzled with a pineapple glaze that makes them extra yummy! 

 Cranberry Pineapple Muffins with Glaze {print recipe}
Muffins
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 or lemon zest
1 can {20-ounces} crushed pineapple, drained {reserve juice} 
1 cup cranberries
Pineapple Glaze
3 tablespoons fresh pineapple juice
3/4 cup powdered sugar

For the muffins, sift together the flour, baking powder, salt, and sugar in a large bowl.  In a separate bowl, whisk together the 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.  Divide batter evenly into prepared muffin tins lined will paper cups. {It will be very full.  Mine actually made about 15 muffins.} Bake at 375 degrees for 16 to 2o minutes.

Store at room temperature in an air tight container, or freeze for a perfect anytime snack!

For the glaze, whisk together pineapple juice and powdered sugar.  Use more or less sugar depending on the consistency you like for the glaze. Pour glaze over warm muffins.

Recipe is adapted from Simple and Homemade.