Pineapple Cranberry Muffins Recipe

Name: Pineapple Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 1/4 cups light spelt flour, or 1 cup einkorn flour and 2/3 cups light spelt flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 cup chopped frozen cranberries; 3/4 cup chopped fresh or canned pineapple; 1/2 teaspoon lemon zest; 1/2 cup chopped toasted walnuts; 1/2 cup canola oil; 1 large egg; 1/3 cup honey; 1 cup plain whole-milk yogurt (my favorite is goats milk, but all kinds work well)

Servings: persons

2 1/4 cups light spelt flour, or 1 cup einkorn flour and 2/3 cups light spelt flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup chopped frozen cranberries
3/4 cup chopped fresh or canned pineapple
1/2 teaspoon lemon zest
1/2 cup chopped toasted walnuts
1/2 cup canola oil
1 large egg
1/3 cup honey
1 cup plain whole-milk yogurt (my favorite is goats milk, but all kinds work well)

1
Preheat the oven to 375 degrees F and line a standard 12 cup muffin pan with paper or foil liners.
2
In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
3
Gently fold in the cranberries, pineapple, lemon zest, and walnuts.
4
In a medium bowl, whisk together the oil, egg, honey, and yogurt.
5
Fold the wet ingredients into the flour mixture until just blended.
6
Divide the batter among the muffin cups.
7
filling them two-thirds full.
8
Bake until the muffins are golden and spring back when touched.
9
25 to 30 minutes.
10
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool further.
11
Serve warm or at room temperature.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/4 cups light spelt flour, or 1 cup einkorn flour and 2/3 cups light spelt flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Pineapple Cranberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Cranberry Muffins

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