Cranberry Sauce Muffins

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Cranberry Sauce Muffins are a surprising way to enjoy that leftover cranberry sauce. Have these on Friday morning and start the day off right!

Cranberry Sauce Muffins from Cosmopolitan Cornbread

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.

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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.

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Whisk them all together in the  measuring cup, or a small dish.

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Pour the egg mixture into the dry ingredients and mix them together until well combined.

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Spoon about a teaspoon or so of the batter into the bottom of each muffin cup – enough to cover the bottom.

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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.

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Spoon the remaining batter into the cups, dividing it evenly.

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Top each with a teaspoon of demerera (raw) sugar.

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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.

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Serve the muffins warm or room temperature.

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Enjoy!

Cranberry Sauce Muffins from Cosmopolitan Cornbread

Did you make and enjoy this recipe from Cosmopolitan Cornbread? Please rate it below and leave a comment to share your thoughts! 

Cranberry Sauce Muffins from Cosmopolitan Cornbread

Get my Homemade Cranberry Sauce recipe }

Creamy, buttery scalloped potatoes dotted with flavorful ham. This dish is the definition of comfort food. Get the recipe for Scalloped Potatoes and Ham from Cosmopolitan Cornbread

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Yield: 12

Cranberry Sauce Muffins

Cranberry Sauce Muffins

Cranberry Sauce Muffins are a surprising way to enjoy that leftover cranberry sauce during the holiday season.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 3/4 c all-purpose flour
  • 3/4 c sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 3/4 c + 2 Tb milk
  • 1/3 c extra virgin olive oil
  • 1 tsp vanilla extract
  • 1 egg
  • 8 Tb cranberry sauce, divided
  • 4 Tb demerera, raw sugar, divided

Instructions

  1. To begin, preheat your oven to 350 degrees. Line a standard muffin pan with papers, and set it aside for now.
  2. In your mixing bowl, combine the all purpose flour, sugar, baking powder, salt and cinnamon. Give those a quick stir to mix.
  3. In the measuring cup or a small dish, whisk together the milk, extra virgin olive oil, vanilla extract and the egg.
  4. Pour the egg mixture into the dry ingredients and mix them together until well combined.
  5. Spoon about a teaspoon or so of the batter into the bottom of each muffin cup – enough to cover the bottom.
  6. 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.
  7. Spoon the remaining batter into the cups, dividing it evenly.
  8. Top each with a teaspoon of demerera (raw) sugar.
  9. Bake for 18-20 minutes or until they test done in the center with a toothpick.
  10. Remove to a cooling rack and cool for a few minutes.
  11. Enjoy!

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24 thoughts on “Cranberry Sauce Muffins”

  1. 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?

    Reply

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