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Cranberry Sauce Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 40 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these moist and flavorful Cranberry Sauce Muffins, featuring a beautiful marbled swirl of leftover cranberry sauce. Perfect as a breakfast treat or a tasty snack, these muffins combine a balanced mix of sweet and tart flavors, enhanced with warm cinnamon and a hint of vanilla. Made with simple pantry staples and customizable with optional nuts or white chocolate chips, this recipe is an ideal way to use up holiday cranberry sauce while enjoying a homemade baked good.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • 1/2 cup milk (dairy or non-dairy)
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Other Ingredients

  • 1 cup leftover cranberry sauce (whole berry or jellied)
  • Optional coarse sugar for topping

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon to evenly distribute all leavening agents and spices.
  3. Combine Wet Ingredients: In a separate bowl, whisk the milk, vegetable oil, eggs, and vanilla extract until thoroughly combined to create a smooth wet mixture.
  4. Incorporate Wet into Dry: Pour the wet ingredients into the dry ingredients bowl and mix gently just until combined. Be careful not to overmix, as this can create tough muffins.
  5. Fold in Cranberry Sauce: Gently fold in the cranberry sauce, aiming to leave some streaks or swirls throughout the batter for a visually appealing marbled effect.
  6. Fill Muffin Cups: Evenly divide the batter among the muffin cups, filling each about three-quarters full to allow room for rising during baking.
  7. Add Topping: If using, sprinkle a little coarse sugar on top of each muffin to add a sweet, crunchy finish.
  8. Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
  9. Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

  • You can use either whole berry or jellied cranberry sauce—both work beautifully and provide different textures.
  • For extra texture and flavor, consider stirring in 1/2 cup of chopped nuts or white chocolate chips before baking.
  • Do not overmix the batter to keep muffins light and tender.
  • If dairy milk is not preferred, any non-dairy milk substitute works well here.
  • Coarse sugar topping is optional but adds a nice crunch and sweetness.

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Find it online: https://whisksweetly.com/cranberry-sauce-muffins-recipe/