Cranberry Sauce Muffins
Cranberry sauce muffins are a tasty way to use up leftover cranberry sauce.
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Servings: 12
Equipment
Ingredients
For Muffins
- 1 cup milk
- ½ cup packed brown sugar
- ¼ cup butter melted
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup cranberry sauce whole berry (canned or homemade)
For Topping
- 1/2 cup flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/3 cup butter melted
Instructions
- Preheat the oven to 375℉ and line a muffin pan with liners. You can also spray the pan with non-stick cooking spray.
- Whisk together the milk, brown sugar, melted butter, egg, and vanilla extract.
- Stir in the flour, baking powder, cinnamon, nutmeg, and salt until just combined.
- Spoon the 1 tablespoon of batter into each muffin cup.
- Top with 1 tablespoon of cranberry sauce.
- Add another 1 tablespoon of batter on top of the cranberry sauce. Lightly press the batter down to fill the cupcake liner, if needed.
- Prepare the crumb topping by stirring together the flour, brown sugar, cinnamon, and butter until the mixture begins to clump together.
- Sprinkle the mixture over the top of each muffin.
- Bake the muffins for 20 to 25 minutes, until the topping is golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan until they’re safe to touch, then transfer to a wire cooling rack to cool completely.
Notes
Be sure to use whole berry cranberry sauce. It can be homemade or canned. This recipe works better with whole berry than the jellied kind.
