If you’ve ever found yourself with a jar of leftover cranberry sauce after a festive meal, here is a delightful way to transform it into a mouthwatering treat. This Cranberry Sauce Muffins Recipe is the perfect blend of tangy, sweet, and warmly spiced flavors wrapped up in a tender, moist muffin. With swirls of cranberry goodness and a hint of cinnamon, these muffins are an inviting way to bring a cozy, homemade touch to breakfast or any snack time. Trust me, once you make these, you’ll be hooked on the cheerful bursts of cranberry in every bite!
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to nailing this recipe. Each item plays a special role — from the all-purpose flour providing structure to the cinnamon adding a cozy spice that elevates the overall flavor.
- 1 3/4 cups all-purpose flour: The foundation for tender muffins with just the right crumb.
- 1/2 cup granulated sugar: Brings sweetness that balances the tartness of the cranberries.
- 1/4 cup brown sugar: Adds moisture and a subtle caramel depth.
- 2 teaspoons baking powder: Provides lift for light, fluffy muffins.
- 1/2 teaspoon baking soda: Works with baking powder for the perfect rise.
- 1/2 teaspoon salt: Enhances all the other flavors without overpowering.
- 1 teaspoon ground cinnamon: Infuses warmth and a hint of spice.
- 1/2 cup milk (dairy or non-dairy): Keeps batter smooth and moist; dairy-free options work beautifully too.
- 1/3 cup vegetable oil: Adds moistness and tenderness to every bite.
- 2 large eggs: Help bind the ingredients and provide structure.
- 1 teaspoon vanilla extract: Gives a lovely aromatic undertone that complements the berries.
- 1 cup leftover cranberry sauce (whole berry or jellied): The star ingredient that adds flavor, moisture, and those pretty cranberry swirls.
- Optional coarse sugar for topping: For a touch of sparkle and a gentle crunch.
How to Make Cranberry Sauce Muffins Recipe
Step 1: Preheat and Prepare
First things first, preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or give it a light greasing to prevent sticking. Having the oven ready helps everything run smoothly once your batter is mixed.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. This combination sets the foundation for flavor and texture in the muffins, ensuring each bite is perfectly balanced.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk the milk, vegetable oil, eggs, and vanilla extract until well combined. Mixing these separately prevents overworking the flour when everything is joined.
Step 4: Blend the Batter
Pour the wet mixture into the dry ingredients and gently stir just until combined. Resist the temptation to overmix — a few lumps are fine and help keep the muffins tender.
Step 5: Fold in the Cranberry Sauce
Now for the fun part: gently fold in the leftover cranberry sauce. Whether you use whole berry or jellied, leave a few pretty streaks or swirls for a marbled effect that looks as good as it tastes.
Step 6: Fill Muffin Cups and Bake
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. If you want, sprinkle coarse sugar over the tops for a sweet, glittering finish. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Enjoy
Once baked, let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. This prevents sogginess and helps the muffins set perfectly while you think about how soon you want to dig in!
How to Serve Cranberry Sauce Muffins Recipe
Garnishes
Simple garnishes like a light dusting of powdered sugar can enhance the rustic charm of these muffins. For a richer experience, a pat of butter or a drizzle of honey brings out the sweetness beautifully.
Side Dishes
Pair your cranberry muffins with creamy yogurt or a smooth cream cheese spread for breakfast, or enjoy them alongside a hot cup of tea or coffee as a delightful afternoon snack.
Creative Ways to Present
Turn these muffins into a festive brunch centerpiece by arranging them on a tiered stand, or serve them warm topped with a small scoop of vanilla ice cream for an unexpected dessert twist. They are equally lovely packed in a basket for a thoughtful homemade gift.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your muffins in an airtight container at room temperature. They should stay fresh and moist for 2 to 3 days, making a great grab-and-go option.
Freezing
If you want to keep these longer, wrap each muffin individually in plastic wrap or foil and place them in a freezer bag. Frozen muffins can last up to 3 months without losing flavor or texture.
Reheating
To reheat, simply microwave a muffin for about 20 seconds or warm it in a preheated oven at 350°F for 5 to 7 minutes. Either method brings back that freshly baked taste and softness perfectly.
FAQs
Can I use fresh cranberries instead of leftover cranberry sauce?
While fresh cranberries can be used, this recipe thrives on the texture and sweetness of leftover cranberry sauce, which blends easily and adds moisture. If using fresh cranberries, consider cooking them down with sugar before folding into the batter.
What if I don’t have vegetable oil?
You can substitute vegetable oil with melted butter or a mild-flavored oil like canola or sunflower oil. Just keep the quantity the same for the best results.
Are these muffins suitable for dairy-free diets?
Yes, you can use any non-dairy milk like almond, soy, or oat milk to keep these muffins dairy-free without compromising flavor or texture.
Can I add nuts or chocolate chips to this Cranberry Sauce Muffins Recipe?
Absolutely! For extra crunch or sweetness, stirring in 1/2 cup of chopped nuts or white chocolate chips adds a wonderful texture contrast and flavor boost.
How do I prevent the cranberry sauce from sinking to the bottom?
Gentle folding is key to keeping the sauce nicely distributed and swirled. Avoid stirring too vigorously, and using thick cranberry sauce helps it stay beautifully marbled throughout the batter.
Final Thoughts
Making this Cranberry Sauce Muffins Recipe is a charming way to turn leftover cranberry sauce into something new, delicious, and heartwarming. Whether for breakfast, a snack, or a festive treat, these muffins bring joy with every bite. I encourage you to give them a try — they might just become your new favorite way to savor cranberries any time of year!
Print
Cranberry Sauce Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cranberry Sauce Muffins are a delightful way to use up leftover cranberry sauce. With a tender crumb and a beautiful marbled swirl of tart cranberry flavor, they make a perfect breakfast or snack. Made with a simple batter of flour, sugars, baking powder, and spices, these muffins come together quickly and bake to golden perfection. Optionally topped with coarse sugar for a crunchy finish, they are moist, flavorful, and wonderfully festive.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup milk (dairy or non-dairy)
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Additional
- 1 cup leftover cranberry sauce (whole berry or jellied)
- Optional: coarse sugar for topping
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Combine wet ingredients: In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and uniform.
- Incorporate wet into dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix to keep the muffins tender.
- Fold in cranberry sauce: Gently fold in the leftover cranberry sauce, preserving some streaks or swirls of cranberry for a lovely marbled effect in the muffins.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. If desired, sprinkle the tops with coarse sugar for added texture and sweetness.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Either whole berry or jellied cranberry sauce can be used; both work well.
- For extra texture and flavor, stir in 1/2 cup chopped nuts (such as walnuts or pecans) or white chocolate chips into the batter before baking.
