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Leftover Cranberry Sauce Muffins

Leftover cranberry sauce muffins turn extra cranberry sauce into tender muffins with a soft, tart center. The batter is spooned around cranberry sauce and baked until the tops are golden, making a simple breakfast or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
cooling 5 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the muffin batter
  • 2 cup all-purpose flour
  • 0.67 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1 egg large
  • 0.75 cup milk
  • 0.33 cup neutral oil
  • 1 tsp vanilla extract
For the cranberry centers
  • 0.75 cup cranberry sauce leftover

Equipment

  • 1 12-cup standard muffin pan

Method
 

Prepare the pan and batter
  1. Heat the oven to 375°F and grease a 12-cup standard muffin pan.
  2. In a medium bowl, whisk the flour, sugar, baking powder, and salt.
  3. In a separate large bowl, whisk the egg, milk, oil, and vanilla.
  4. Stir the dry ingredients into the wet ingredients just until no dry flour remains.
Fill and bake
  1. Stir the cranberry sauce until spoonable; if it is very firm, microwave it in a small bowl for 10 seconds and stir.
  2. Spoon about 1 tablespoon batter into each muffin cup.
  3. Add 1 tablespoon cranberry sauce to the center of each cup.
  4. Divide the remaining batter among the cups to cover the sauce.
  5. Bake for 18–22 minutes, until the tops are golden and a toothpick inserted into the muffin portion comes out clean; avoid testing the cranberry center.
  6. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack.

Notes

For the best texture, stir very firm cranberry sauce until it is spoonable before filling the muffins. Store airtight in the refrigerator for up to 3 days, or freeze for up to 2 months. For a dairy-free swap, use unsweetened non-dairy milk.