Cranberry Sauce Muffins Recipe
These delicious Cranberry Sauce Muffins are perfect for using leftover cranberry sauce to create an easy breakfast muffin or snack.
Servings: 12
Calories: 289kcal
Ingredients
- 1 cup milk
- ½ cup packed brown sugar
- ¼ cup butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup cranberry sauce
Crumble Topping Ingredients
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ½ teaspoon ground cinnamon
- ⅓ cup butter, melted
Instructions
- Preheat the oven to 375 degrees and line a muffin pan with liners or grease each muffin cup with nonstick cooking spray.
- Ina large bowl, whisk together the milk, brown sugar, melted butter, egg, and vanilla extract.
- Add in the flour, baking powder, cinnamon, nutmeg, and salt, and stir just until combined.
- Use a tablespoon to spoon the batter into the bottom of each muffin cup.
- Top the batter 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, being careful not to disturb the sauce.
- Prepare the crumble topping by stirring together the flour, brown sugar, cinnamon, and butter until the ingredients begin to clump together
- Sprinkle the crumble mixture over the top of each muffin, lightly pressing it into place.
- 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 for a few minutes, then transfer to a wire cooling rack to cool completely.
Notes
You can store these muffins at room temperature for up to 3 days or in the refrigerator for up to 5 days in an airtight container to ensure they stay fresh and moist.
You can use any type of cranberry sauce you have on hand to fill your muffins. I used jellied cranberry sauce from a can as the filling for my muffins.
Nutrition
Calories: 289kcal | Carbohydrates: 46g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 293mg | Potassium: 95mg | Fiber: 1g | Sugar: 23g | Vitamin A: 339IU | Vitamin C: 0.2mg | Calcium: 108mg | Iron: 2mg