Cranberry Sauce Muffins are a surprising way to enjoy that leftover cranberry sauce. Have these on Friday morning and start the day off right!
To begin, preheat your oven to 350 degrees. Line a standard muffin pan with papers, and set it aside for now.
In your mixing bowl, combine 1 3/4 cup all purpose flour, 3/4 cup sugar, 1 1/2 teaspoon baking powder, and 1/2 teaspoon each of salt and cinnamon. Give those a quick stir to mix.
Measure out 3/4 cup plus 2 tablespoons of milk. Add in 1/3 cup extra virgin olive oil, a teaspoon of vanilla and an egg.
Whisk them all together in the measuring cup, or a small dish.
Pour the egg mixture into the dry ingredients and mix them together until well combined.
Spoon about a teaspoon or so of the batter into the bottom of each muffin cup – enough to cover the bottom.
Spoon about 2 teaspoons of cranberry sauce into the center of each cup. I am using some of my homemade sauce, but the canned kind works just as well.
Spoon the remaining batter into the cups, dividing it evenly.
Top each with a teaspoon of demerera (raw) sugar.
Bake for 18-20 minutes or until they test done in the center with a toothpick. Remove to a cooling rack and cool for a few minutes.
Serve the muffins warm or room temperature.
Enjoy!
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
{ Get my Homemade Cranberry Sauce recipe }
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Cranberry Sauce Muffins
Ingredients
- 1 3/4 c all-purpose flour
- 3/4 c sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 c milk
- 2 Tb milk
- 1/3 c extra virgin olive oil
- 1 teaspoon vanilla extract
- 1 egg
- 8 tablespoons cranberry sauce, divided
- 4 tablespoons turbinado sugar, divided
Instructions
- To begin, preheat your oven to 350 degrees. Line a standard muffin pan with papers, and set it aside for now.
- In your mixing bowl, combine the all purpose flour, sugar, baking powder, salt and cinnamon. Give those a quick stir to mix.
- In the measuring cup or a small dish, whisk together the milk, extra virgin olive oil, vanilla extract and the egg.
- Pour the egg mixture into the dry ingredients and mix them together until well combined.
- Spoon about a teaspoon or so of the batter into the bottom of each muffin cup – enough to cover the bottom.
- Spoon about 2 teaspoons of cranberry sauce into the center of each cup. I use my homemade sauce, but the canned kind works just as well.
- Spoon the remaining batter into the cups, dividing it evenly.
- Top each with a teaspoon of demerera (raw) sugar.
- Bake for 18-20 minutes or until they test done in the center with a toothpick.
- Remove to a cooling rack and cool for a few minutes.
- Enjoy!
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.
I have some in the oven. Assumed it works make 24 like standard muffin recipes. Oops, I have 18, 3 won’t be as large. Would have been good to know how much the recipe makes. Can’t wait for the timer to go off!!
These look delish and I want to make them today. The only ingredient I don’t have is the raw sugar. Can regular white sugar be used instead?
Yes! You can use sugar or cinnamon sugar.
thank you!
What a lovely idea to use up that leftover cranberry sauce!
Yum! I love cranberry muffins.
These muffins look amazing!! I love that ribbon of cranberry in the center. DELISH!
This is just pure brilliance!
This sounds better than jelly filled!
These look so awesome!
Oooh, these look great! Bet theyd be awesome with eggnog too
We were totally on the same page this week!!! I love these. I still have a little cranberry sauce left over too…..
We always have tons of leftover cranberry sauce after Thanksgiving. This would be perfect!
So easy! I would love to have these for breakfast and just snacking!
These are beautiful Constancee!!
Oh, what a delicious idea. I think I’ll surprise my kiddos with these the day after Thanksgiving – perfect :).
My cousin makes an incredible homemade cranberry sauce. It would be excellent in these muffins!!
Those look great, I would have to make a double batch of cranberries are there are never any left. My daughter loves them!!
What a sweet surprise inside those fabulous muffins! I bet they are amazing!
I love these! They remind me of Nigella Lawson’s doughnut muffins, sprinkled with cinnamon sugar. I like to make these to use up Turkey Day leftovers too!
Just saying that I could eat these any time of the day.
These look so scrumptious – the sweet and the tart – my favorite kind of combo. My family would love to wake up to these after Thanksgiving! ~ Lisa
My kids would go crazy for your yummy muffins!
I love the tart cranberry swirl. Yum!
Looks like great muffins to make this Friday!
I could eat these all winter long! What scrumptious muffins!