ajoyouskitchen

Cranberry Sauce Muffins

I know this Thanksgiving was different from usual, but I’ve still found myself with the same dilemma as usual: how to use up all these leftovers?? This time I think I’ve done my best job yet: Cranberry Muffins, made with all that leftover cranberry sauce you’ve got.

You can use homemade or store bought cranberry sauce, but either way these will be absolutely delicious. The cranberries give a nice brightness to these oat-y muffins and they come together so quickly, making a great breakfast any day of the week. They also freeze well, so make them and save them for future you! You’ll thank yourself, I promise.

Also, there’s no new meal prep this week! I’ve got a short week as I’m traveling later this week, so I’m enjoying Thanksgiving leftovers and I have a couple of meals frozen ready to go as well 🙂

Leftover Cranberry Sauce Muffins
makes 12

Ingredients

for the muffins

  • 1 1/2 cups flour
  • 1 cup oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/3 cup butter, melted
  • 1/2 cup brown sugar
  • 1/2 cup milk
  • 1 egg
  • 1 tsp vanilla
  • zest of 1 orange
  • 1 1/4 cup cranberry sauce

for the topping

  • 3 tbsp brown sugar
  • 3 tbsp flour
  • 3 tbsp butter, melted
  • 1/2 tsp cinnamon
  • pinch of salt

How to do it

  1. preheat the oven to 425* and grease a muffin tin
  2. make the topping: combine the ingredients for the topping. it’ll be crumbly. set aside
  3. combine dry ingredients: In a large bowl, combine the flour, oats, baking powder, baking soda, salt, and cinnamon. set aside
  4. combine the wet ingredients: in a medium bowl, combine the butter, brown sugar, milk, egg, vanilla, and orange zest
  5. bring the batter together: pour the wet ingredients into the dry ingredients. fold with a spatula until not fully combined. add the cranberry sauce, then mix until just combined
  6. fill the pan and bake: divide the batter among the 12 muffin tins. sprinkle the topping on each muffin, then bake in the preheated oven for 5 minutes. decrease the temperature to 375* and bake for an additional 12-16 minutes
  7. let cool and enjoy!

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