Cranberry Sauce Muffins

Gracelyn Collins. Bread. August 16th , 2020.

Leftover thanksgiving cranberry sauce is put to good use to make this recipe for delicious muffins, perfect for breakfast, brunch, or as a snack. Cranberry sauce muffins side dish. Hearty, tangy muffins using leftover cranberry sauce. Hearty, tangy muffins using leftover cranberry sauce. They’re ridiculously easy to whip up, just perfect for that lazy morning after a big. These delicious leftover cranberry sauce muffins are so quick and easy to make, making it the perfect recipe to whip up after a big holiday dinner. These cranberry sauce muffins are a cinch to make and are a great use for leftover cranberry sauce. Once you make them though, i’m betting you’ll be opening tins of sauce just to make muffins. These cranberry sauce muffins are the most delicious way to use up leftover cranberry sauce after thanksgiving. Blueberries cranberries cranberrysauce muffins recipe thanksgiving baking berries berry blueberry.

This is a fluffy and soft muffin recipe. I used my leftover cranberry sauce to make this even more delicious. Easy recipe for cranberry sauce muffins. Great use of leftover cranberries and cranberry sauce. But a little cranberry sauce goes a long way. Add almonds for crunch and a sprinkle of demerara. Homemade cranberry sauce recipe available here. Divide the batter evenly in the prepared muffin tins, filling each about ⅔ to ¾ of the way full. So on black friday morning, when you’re full but the extra cranberry sauce is staring you in the face.

Gallery of Cranberry Sauce Muffins

👍 Author: Gracelyn Collins🍴 Yield: 10🔥 Category: Baked Goods,Breads,Breakfast,Brunch⏱ Prep Time: 10 Minutes ⏱ Cook Time: 15 Minutes ⏱ Total Time:25 Minutes

Cranberry Sauce Muffins

These Muffins Are Super Moist And Made With Cranberry Sauce And Fresh Cranberries With Hints Or Orange And Brown Sugar..

INGREDIENTS:

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup packed brown sugar
• 1/4 cup white sugar
• 2 eggs
• 1/4 cup canola oil (or vegetable oil)
• 1/2 cup buttermilk
• scant ½ cup cranberry sauce
• 1 teaspoon vanilla extract
• zest of one orange
• 1 ½ cup fresh cranberries
• 4 tablespoons (1/2 stick) cold butter, cut into chunks
• 1/2 cup all purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup old fashioned rolled oats
• 1 teaspoon cinnamon

INSTRUCTIONS:

1. Preheat oven to 380°F. Prepare your muffin tin by either lining it with cupcake wrappers or very liberally greasing the tins. I used cupcake wrappers.
2. Combine streusel topping ingredients in a small bowl and use your fingers to mix together until the ingredients are combined and the mixture resembles wet sand. You can try to do this with a fork but I find it much easier to do with my fingers. Set aside.
3. In another bowl combine dry ingredients and mix together until fully combined. Set aside.
4. In the bowl of an electric mixer, combine all wet ingredients except for fresh cranberries. Mix together until comletely combined. Alternately you can do this by hand, but I preferred the texture when I used an electric mixer.
5. Add the dry ingredients to the wet and mix for NO LONER THAN 20 seconds. Do not over mix. Even though it will not be fully combined, remove the bowl from the mixer and add the fresh cranberries. Fold in by hand to finish mixing. It is very important not to over mix. A few lumps are OK.
6. Fill the muffin tin with the batter. Fill almost to the top of the wrapper (not 3/4 as you normally would with cupcakes). Top each muffin with some streusel mix. Use plenty of streusel mix, you will probably have some left over.
7. Put muffins in the oven and immediately raise oven temperature to 400°F. The reason for this is that they will get a burst of hot air which helps them to rise and get more of a dome top.
8. Bake 15-18 minutes or until tops are golden and a toothpick inserted in the center comes out clean (a few crumbs are OK).
9. Allow to cool in muffin tin for about 10 minutes, then remove to finish cooling on a wire rack.
10. Can be frozen after cooling completely.

Cranberry sauce muffins made form leftover cranberry sauce | cosmopolitan cornbread. Serve with extra cranberry sauce alongside. I’ve got a quick confession for your guys. Buttery and moist, these cranberry orange muffins are heavy on the flavor and bursting with cranberries in each bite. .cranberries recipes on yummly | orange cranberry muffins, pumpkin cranberry muffins, orange cranberry muffins. These cranberry sauce muffins make an excellent breakfast or snack option. Tastes divine when served warm with a pat of butter or more cranberry sauce and your favorite warm holiday beverage. I love cranberry sauce and think it deserves better so i made this recipe to remedy this issue. These muffins are the perfect thing to whip up when you’ve had it with leftovers but don’t want to be.

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