Cranberry Sauce Muffins
Give your leftover cranberry sauce a cozy, flavorful makeover with these irresistible Cranberry Sauce Muffins! Bursting with tart cranberry goodness and warm hints of cinnamon, these muffins are perfectly moist, lightly sweetened, and oh-so-easy to make. With a simple batter that comes together in minutes, these treats are ideal for breakfast, brunch, or a quick snack on the go. Whether you’re using homemade or canned cranberry sauce, this recipe transforms a holiday staple into a delightful treat the whole family will love. Bake a batch in just 20 minutes and enjoy muffins that are as versatile as they are delicious! Perfect for holiday mornings or any day you’re craving a little seasonal comfort.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 0.25 cups Unsalted butter, melted and cooled
- 1 large Egg
- 0.5 cups Milk
- 1 teaspoons Vanilla extract
- 1 cups Cranberry sauce (homemade or canned)
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a medium bowl, whisk together the melted butter, egg, milk, and vanilla extract until smooth.
Create a well in the center of the dry ingredients and pour the wet mixture into it. Gently mix until just combined; the batter will be lumpy but avoid overmixing.
Fold in the cranberry sauce gently, making sure it is evenly incorporated without overmixing the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for up to 1 month.
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 2062 mg | 90% | |
| Total Carbohydrate | 392.6 g | 143% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 240.1 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 241 mg | 19% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 577 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
