Best Cranberry Sauce Muffins Recipes

CRANBERRY SAUCE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with paper muffin liners.
• Whisk flour, brown sugar, white sugar, baking powder, salt, cinnamon, and cardamom together in a bowl. Beat cranberry sauce, milk, oil, egg, and vanilla extract together in a separate bowl. Stir flour mixture into cranberry sauce mixture until batter is just-moistened; pour into prepared muffin cups.
• Bake in the preheated oven until golden brown, about 20 minutes.

LEFTOVER CRANBERRY SAUCE MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Grease a 12-cup standard-size muffin tin (or add liners).
• In a large bowl, whisk together the flour, 1 cup oats, brown sugar, baking powder, baking soda, salt, and cinnamon.
• In a medium bowl, whisk together the cranberry sauce, milk, vegetable oil and egg.
• Pour the wet ingredients into the dry ingredients and stir just until blended.
• Divide the batter between the 12 muffin cups - about 3/4 to all the way full.
• Sprinkle with the three tablespoons oats.
• Bake for 20 minutes or until tops spring back when you touch them and a toothpick inserted into the middle comes out dry.
• Let cool for about five minutes. Serve.

BEST LEFTOVER CRANBERRY SAUCE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine milk, olive oil, leftover cranberry sauce, brown sugar, and egg in a bowl and mix together using an electric mixer. Mix in baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add flour and oatmeal and mix everything into a smooth batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans.
• Bake in the preheated oven until tops spring back when lightly pressed, about 21 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.

CRANBERRY SAUCE MUFFINS

Steps:

• Heat oven to 400°F. Spray 18 regular-size muffin cups with cooking spray.
• In large bowl, stir together flour, sugar, baking powder and salt with whisk. Make well in center of dry ingredients. Add milk, oil, vanilla and egg; stir until combined (batter will be thick). Stir in cranberry sauce.
• Divide batter evenly among muffin cups, filling each about three-fourths full.
• Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool slightly before serving.

CRANBERRY SAUCE MUFFINS

Steps:

• In a bowl, combine cereal and milk; let stand for 5 minutes. Add egg substitute and oil; mix well. Combine the next five ingredients; stir into cereal mixture just until moistened. Fold in cranberry sauce. Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cook 5 minutes; remove from pan to a wire rack.

CRANBERRY SAUCE BRAN MUFFINS

Steps:

• In a bowl, combine cereal and milk; let stand for 5 minutes.
• Combine the next five ingredients; stir into cereal mixture just until moistened. Fold in cranberry sauce.
• Coat muffin cups with nonstick cooking spray; fill two-thirds full with batter.
• Bake at 400 degrees for 15-20 minutes or until a toothpick comes out clean.
• Cool 5 minutes; remove from pan to a wire rack.

CRANBERRY CORN MUFFINS (LEFTOVER CRANBERRY SAUCE RECIPE)

Steps:

• Preheat oven to 400 degrees.
• Whisk eggs. Add in milk and cranberry sauce and mix well. Stir in cheese and muffin mix (about 30 strokes, it will be lumpy).
• Rest batter for 5 minutes.
• Grease a muffin pan.
• Fill muffin tins 1/2 to 3/4 full of batter and bake for 15-20 minutes.

CRANBERRY SAUCE MUFFINS (GLUTEN FREE)

Steps:

• In a large bowl combine the flours, oats, brown sugar, baking powder, salt, orange zest and cinnamon. Whisk together to thoroughly combine.
• In a medium bowl combine the whole berry cranberry sauce, yogurt, coconut oil, eggs and orange extract.
• Make a well in the center of dry ingredients and add the wet ingredients. Stir to combine with a rubber spatula. Cover bowl and allow to rest for 15 to 20 minutes.
• Preheat oven to 400 degrees. Prepare a 12 cup muffin tin by lining with muffin liners and lightly spraying with a gluten free non-stick cooking spray. Using a well rounded 1/3 cup scoop, divide the batter and scoop into prepared tin. Bake for 25 to 30 minutes until lightly browned and cooked through. Gluten free baking requires a slightly longer cook time.

CRANBERRY MUFFINS WITH BUTTER SAUCE

Steps:

• Mix butter, water, sugar and evaporated milk or cream. Add sifted dry ingredients and cranberries. Spoon into greased muffin tin and bake at 350° for 25 minutes.
• Meanwhile, make the sauce. Combine the last four ingredients in saucepan and bring to a boil, stirring constantly.
• Serve muffins with sauce. My kids break their muffins apart and drizzle a little sauce over the whole thing.

CRANBERRY SAUCE MUFFINS

Steps:

• Preheat oven to 400 degrees. Spray a standard muffin tin with nonstick cooking spray (or line with muffin liners). Mix flour, baking powder, baking soda, salt and cinnamon. Whisk until thoroughly combined. In a separate mixing bowl whisk eggs until slightly frothy. Add yogurt, milk and canola oil. Whisk well until smooth. Add lemon zest and brown sugar, mixing well. Add cranberry sauce and stir with a spoon until thoroughly combined. Using a rubber spatula or wooden spoon fold wet ingredients into dry ingredients until just moistened. The batter should still be lumpy with a few little spots of dry flour. Do not overmix. Divide batter evenly among the muffin cups, filling each to the rim. Bake in center of oven 22 minutes, rotating muffin tin once halfway through, golden on top. Cool. Serve warm or room temperature.

CRANBERRY MUFFINS WITH SUGAR SAUCE

Steps:

• For the muffins: First, mix the margarine and sugar well in one bowl. Next, mix the water and evaporated milk in a second bowl. Third, mix the flour, salt, and soda in a third bowl. Alternate mixing the wet and dry ingredients into the sugar margarine mixture. Fold in 4 cups whole fresh cranberries. Fill muffin cups 3/4 of the way full. Bake at 350 degrees F for 20 minutes in very well greased muffin tins. For the sauce: Put butter, sugar and milk into a saucepan and boil for 5 minutes. Remove from stove and stir in vanilla. Store extra butter sauce in fridge. It will separate, but just heat it in the microwave and stir to liquify it. You can cool and reheat the sauce as many times as you'd like. Serve warm by pouring the sauce over the muffin. Enjoy!