Sweet and tart, these Cranberry Sauce Muffins are soft and tender. The recipe is simple and easy to make, making these great for a weekend brunch or for a quick afternoon snack.
If you’re looking for a leftover cranberry sauce recipe, look no further. These cranberry muffins pack a punch with cranberry sauce and a hint of orange.
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Ingredients For Cranberry Sauce Muffins
The ingredients for this muffin recipe are:
- Cranberry sauce.
- Extra Virgin olive oil.
- Milk.
- White sugar.
- Egg.
- Orange zest.
- All-purpose flour.
- Baking powder.
- Baking soda.
- Salt.
- Cinnamon.
- Nutmeg.
- Pecans.
Homemade or Store-Bought Cranberry Sauce?
Whether you have canned or fresh cranberry sauce, you can make these muffins. Just make sure the cranberry sauce is whole berry not cranberry jelly.
We like to use our homemade cranberry sauce when making these. In fact, we make a double batch of cranberry sauce so we have leftover sauce to make these muffins to serve the morning after Thanksgiving or Christmas.
Substitutes For The Recipe
There are a few substitutes that can be made to this recipe if you don’t have the ingredients on hand.
The olive oil in the recipe can be replaced with melted butter or vegetable oil.
The pecans on top of the muffins can be replaced with chopped walnuts or left out all together.
Serving Cranberry Muffins
Cranberry Sauce Muffins are great served warm or at room temperature.
We like to serve them as part a brunch during the holidays. They make a great addition to breakfast or as a morning snack.
Storing Muffins
After cooling completely, these muffins will saty fresh for up to three days in an air tight container.
The muffins can also be frozen for up to three months, and thawed at room temperature before serving.
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Cranberry Sauce Muffins
Ingredients
- ½ cup milk
- ⅓ cup extra virgin olive oil
- ⅓ cup white sugar
- 1 egg
- 1¼ cup cranberry sauce
- zest of one orange, about 1 tbsp
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ cup chopped pecans
Instructions
- Preheat oven to 350℉ and line a muffin pan with papers.
- In a large bowl, whisk together milk, olive oil, and sugar.
- Beat in the egg, until smooth.
- Stir in the cranberry sauce and set aside.
- In a seperate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Fold the dry ingredients into the wet ingredients, stirring until just combined.
- Fill the prepared muffin pan evenly with the batter.
- Sprinkle the chopped pecans on top of the batter.
- Bake for 20-24 minutes or until muffins are just baked in the centre.
- Allow muffins to cool in pan for 2-3 minutes before transferring to a cool rack to cool completely before storing in an airtight container.
