Yields: 12 muffins
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon (optional, for a warm twist)
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup plain yogurt or sour cream
- 1 cup leftover cranberry sauce (homemade or canned)
- ½ cup chopped walnuts or pecans (optional, for crunch)
Instructions
- Preheat Your Oven:
- Set your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
- Combine the Wet Ingredients:
- In another bowl, mix the granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and yogurt until smooth.
- Bring It All Together:
- Gradually add the wet ingredients to the dry ingredients, mixing just until combined. The batter will be thick.
- Gently fold in the cranberry sauce, swirling it into the batter to create ribbons of cranberry rather than fully mixing it in. Add nuts if desired.
- Fill the Muffin Cups:
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake:
- Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Do’s and Don’ts
DO:
- Use cranberry sauce with whole berries for extra bursts of flavor.
- Let the muffins cool before eating to enjoy their full flavor and texture.
- Store leftovers in an airtight container for up to 3 days or freeze them for up to a month.
DON’T:
- Overmix the batter; this can make the muffins dense.
- Skip the yogurt or sour cream—it keeps the muffins moist and tender.
- Use cranberry sauce that’s overly watery. If needed, drain some liquid before using.
Optional Add-Ins and Variations:
- Citrus Twist: Add 1 tsp of orange zest for a zingy boost.
- Chocolate Lovers: Fold in ½ cup white or dark chocolate chips.
- Topping: Sprinkle coarse sugar or streusel on top before baking for added texture and sweetness.
These Cranberry Sauce Muffins are the tastiest way to breathe new life into your leftover cranberry sauce. Perfect for breakfast, brunch, or as a snack, they’re a little sweet, a little tangy, and totally irresistible. 🧁🍴✨
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