cranberry sauce muffins

Cranberry Sauce Muffins

Make the best use of leftover cranberry sauce and whip up these easy Cranberry Sauce Muffins!

I absolutely love having leftovers after a holiday! Bring on the turkey, stuffing and all the the other goodies! I could eat them for days and never tire of them.

The one leftover that always has be stumped though is the cranberry sauce. I like it but there always seems to be so much more than you are able to eat. Not wanting to waste food, I was inspired to put it to use in my breakfast muffins! I used the base for a muffin mix that I’ve used before and swirled in cranberry sauce in the last step. Voila! A new favourite was born!

How to make Cranberry Sauce Muffins

These muffins are super easy to make. To get started, you will need:

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup Greek yogurt
  • 3/4 cup cranberry sauce
  • 1 3/4 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Preheat oven at 375F and line a 12 cup muffin tin with liners.

In the bowl of a stand mixer, add the butter, sugar and brown sugar and cream together until light and fluffy. Add the eggs, vanilla and Greek yogurt and continue mixing until incorporated.

On a low setting, add the baking powder, baking soda, salt and flour until combined and the batter is smooth. Remove the bowl from the stand mixer and gently fold in the cranberry sauce. Do not over-stir, you want a more marbleized effect.

Scoop the batter into your muffin tin, filling each cup 2/3 full. Bake for approximately 22-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean. Cool for 5 minutes in the pan then transfer to a cooling rack to cool completely.

That’s it!

Honestly, the only reason I even want to make a big batch of cranberry sauce these days is so that I have enough to make these baked beauties!

I hope you enjoy them as much as I do!

You may also like:

Cranberry Sauce
Cranberry Orange Streusel Cake


Cranberry Sauce Muffins

Servings

12

servings
Prep time

10

minutes
Cooking time

25

minutes

Ingredients

  • 1/4 cup butter, softened

  • 1/2 cup sugar

  • 1/4 cup brown sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup Greek yogurt

  • 3/4 cup cranberry sauce

  • 1 3/4 cup flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

Directions

  • Preheat oven at 375F and line a 12 cup muffin tin with liners.
  • In the bowl of a stand mixer, add the butter, sugar and brown sugar and cream together until light and fluffy. Add the eggs, vanilla and Greek yogurt and continue mixing until incorporated.
  • On a low setting, add the baking powder, baking soda, salt and flour until combined and the batter is smooth. Remove the bowl from the stand mixer and gently fold in the cranberry sauce. Do not over-stir, you want a more marbleized effect.
  • Scoop the batter into your muffin tin, filling each cup 2/3 full. Bake for approximately 22-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean. Cool for 5 minutes in the pan then transfer to a cooling rack to cool completely.
 

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