Cranberry Sauce Muffins

Transform that leftover cranberry sauce into a batch of delicious cranberry sauce muffins. These moist and flavor packed muffins are the perfect way to repurpose your cranberry sauce.

Course break, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 227

Author Lily Ernst

Ingredients

1/4 cup vegetable oil
3/4 cup (150g) granulated sugar
2 large eggs
1/2 cup Greek yogurt or full-fat sour cream
1 tsp vanilla extract
1 tsp lemon or orange zest
2 cups (250g) all-purpose flour
1 & 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup whole berry cranberry sauce
1-2 Tbsp coarse sugar for topping optional

Instructions

Preheat oven to 375F and line a muffin pan with paper liners.
In a large bowl, whisk together the vegetable oil, sugar and eggs.
1/4 cup vegetable oil, 3/4 cup (150g) granulated sugar, 2 large eggs
Add yogurt or sour cream, vanilla, and lemon zest.
1/2 cup Greek yogurt or full-fat sour cream, 1 tsp vanilla extract, 1 tsp lemon or orange zest
In a medium bowl, toss together the flour, baking powder, baking soda, and salt. Add to the wet ingredients and stir until just combined.
2 cups (250g) all-purpose flour, 1 & 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
Gently fold in the cranberry sauce. Do not fully combine. You want swirls and chunks of cranberry sauce throughout the batter. Spoon the batter into a paper-lined muffin pan. Sprinkle with coarse sugar if using.
3/4 cup whole berry cranberry sauce
Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days.

Nutrition