LEFTOVER CRANBERRY SAUCE MUFFINS WITH OAT STREUSEL TOPPING
Don't throw away that leftover cranberry sauce, instead turn it into delicious, leftover cranberry sauce muffins with an oat streusel topping and enjoy for breakfast or dessert!
Provided by Sam | Ahead of Thyme
Categories Muffins
Time 30m
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F. Line a standard 12-cup muffin pan with cupcake liners and lightly coat with nonstick baking spray.
- In a large mixing bowl, whisk together flour, oats, baking powder, baking soda, salt and cinnamon. Set aside.
- In a medium mixing bowl, cream together butter and sugar. Add in milk, egg and vanilla and stir to combine. Note that the mixture will be lumpy.
- Add the wet ingredients to the dry ingredients and give it a couple stirs with a spatula. Do not fully combine. Then add in the cranberry sauce and stir until just combined. Do not overmix.
- Divide batter evenly among the muffin liners. Fill each cup about 3/4 full.
- In a small bowl, mix together the oat streusel topping ingredients until combined and crumbly. Sprinkle a spoonful on top of each muffin.
- Bake for 18-20 minutes until toothpick comes out clean. Allow muffins to cool in the muffin tray for 5 minutes before transferring muffins onto a wire cooling rack to cool completely.
Nutrition Facts : ServingSize 1 muffin with streusel topping, Calories 204 calories, Sugar 10.5 g, Sodium 743.3 mg, Fat 7.4 g, SaturatedFat 4.5 g, TransFat 0 g, Carbohydrate 29 g, Fiber 1.3 g, Protein 4.9 g, Cholesterol 31.6 mg
CRANBERRY SAUCE MUFFINS
These Cranberry Sauce Muffins are the most delicious way to use up leftover cranberry sauce after Thanksgiving. You can whip these up in just a few minutes!
Provided by Foxes Love Lemons LLC. Images registered with U.S. Copyright Office.
Categories Cakes & Cupcakes
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. In small bowl, whisk together flour, baking powder, baking soda and salt. In standing mixer fitted with paddle attachment, cream sugar, butter and orange zest 2 minutes or until light and fluffy. Add egg, sour cream and vanilla and beat until well combined. Add flour mixture and mix on low until just combined. Gently fold in cranberry sauce. Line 6 muffin cups with paper liners. Divide batter evenly between muffin cups. Bake 20 to 22 minutes or until toothpick inserted in center of muffins comes out clean. Cool muffins in pan on wire rack 10 minutes. Remove muffins from pan and transfer to wire rack to cool completely.
Nutrition Facts : Calories 181 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 239 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CRANBERRY SAUCE MUFFINS
I found a delicious use for that leftover cranberry sauce.
Provided by Mintcookie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 12
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.
Nutrition Facts : Calories 145 calories, Carbohydrate 26.2 g, Cholesterol 11.1 mg, Fat 3.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 160.4 mg, Sugar 15.1 g
LEFTOVER CRANBERRY SAUCE MUFFINS
Hearty, tangy muffins using leftover cranberry sauce. They're ridiculously easy to whip up, just perfect for that lazy morning after a big holiday.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 11
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.
CRANBERRY AND OLIVE OIL CORN MUFFINS
Cornbread and cranberry sauce are synonymous with the holidays and they go beautifully together in these delicious muffins. The olive oil adds a fruity note that complements the citrus zest and cranberry sauce, which are swirled into the batter before baking. The Greek yogurt keeps the muffins tender and the cornmeal adds a lovely texture. Plus, they bake up with gorgeous, rustic tops. Feel free to use leftover cranberry sauce in this recipe if you'd like! These muffins are a great way to start the day and especially festive for the holiday season.
Provided by Elena Besser
Time 1h35m
Yield 12 muffins
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin with cooking spray.
- For the cranberry sauce (see Cook's Note): Stir together the cranberries, sugar, orange juice and 1/2 teaspoon salt in a medium saucepan and cook, covered, over medium heat for 5 minutes. Uncover and continue to cook until the cranberries have broken down into a chunky sauce, about 2 minutes. Set aside to cool.
- Meanwhile, make the batter: Whisk together the sugar and eggs in a large bowl. Add the olive oil and yogurt and whisk to combine. Add the lemon juice, lemon zest and reserved orange zest and whisk until combined. Whisk in the vanilla extract.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and 1 teaspoon salt. Add to the wet ingredients and fold with a rubber spatula until just combined.
- Scoop the batter into each well of the prepared muffin tin, 3/4 of the way full, with a cookie scoop or 1/2-cup measuring cup. Top each muffin with 1 tablespoon of the cranberry sauce and swirl into the batter with a toothpick; cover with any remaining batter. If desired, top each with 1 fresh cranberry and sprinkle with sugar.
- Bake for 5 minutes. Without opening the oven door, reduce the oven temperature to 375 degrees F and continue to bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes.
- Immediately after baking, gently turn the muffins out of the tin and let them cool, bottoms up, to avoid soggy bottoms. Serve or store in an airtight container at room temperature for up to 3 days.
- Enjoy!
BEST LEFTOVER CRANBERRY SAUCE MUFFINS
These muffins are so soft and fluffy and so delicious with the roasted pecans on top. A great way to use up leftover cranberry sauce from Thanksgiving! The sugar amount needed depends on how sweet your cranberry sauce is. You can go up to 1/2 cup if the leftover cranberry sauce is on the tart side.
Provided by Marie Wishart
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 34.4 g, Cholesterol 16.3 mg, Fat 8.8 g, Fiber 1.8 g, Protein 3.5 g, SaturatedFat 1.4 g, Sodium 321.3 mg, Sugar 13.8 g
CRANBERRY LEMON MUFFINS
Cranberry Lemon Muffins. Incredibly easy recipe, perfect for breakfast or brunch. Great for using up leftover cranberry sauce from Thanksgiving or Christmas too!
Provided by Lovefoodies
Categories Breakfast
Time 30m
Number Of Ingredients 10
Steps:
- Mix flour, sugar, baking powder and salt. (Dry Ingredients)
- In a different bowl whisk the eggs and add the butter and the milk.
- Add the milk mix to the dry mix and fold until wet. DO NOT OVERMIX, THAT IS THE SECRET OF A GOOD MUFFIN.
- Add the lemon juice and the lemon zest and the cranberry sauce. Fold softly.
- Pour in muffin cups (yield a dozen) and cook for 20 to 25 minutes in oven at 350F.
- ( mine took 22 minutes)
Nutrition Facts : Calories 242 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 12 Servings, Sodium 277 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
AUTUMN CRANBERRY-ORANGE MUFFINS
Make and share this Autumn Cranberry-Orange Muffins recipe from Food.com.
Provided by momthecook 2
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Stir oil and sugar together until well mixed.
- Beat in the egg and orange zest.
- Stir in the cranberry sauce (canned or homemade) and milk.
- In a separate bowl, mix together flour, salt, baking soda and baking powder.
- Stir dry ingredients into wet, mixing just enough to moisten.
- Fill paper lined muffin cups half full and bake at 400°F for 20-25 minutes.
- (Note: If you have no buttermilk, substitute by putting 1 1/2 teaspoons of vinegar in a measuring cup and filling to the 3/4 cup mark with regular milk).
Nutrition Facts : Calories 179.4, Fat 5.3, SaturatedFat 0.8, Cholesterol 16.1, Sodium 208.7, Carbohydrate 29.9, Fiber 0.8, Sugar 13.7, Protein 3.2
CRANBERRY CORN MUFFINS (LEFTOVER CRANBERRY SAUCE RECIPE)
A fun and unusual way to use up that cranberry sauce leftover from Thanksgiving!!! Recipe from Cooking Light November 2009.
Provided by januarybride
Categories Quick Breads
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
GLUTEN-FREE CRANBERRY SAUCE MUFFINS
Cranberry Sauce Muffins have a moist and dense center, golden and crispy tops and delicious flavor. They're the perfect way to use your leftover cranberry sauce from Thanksgiving or Christmas. They make for a lovely morning treat or an afternoon snack with coffee!
Provided by Valentina K. Wein
Time 55m
Number Of Ingredients 12
Steps:
- Set the oven and prepare the pan(s). Preheat the oven to 400°F, adjust a rack to the top third of the oven. Use 16 paper muffin liners to line a standard-sized muffin pan (or pans). Alternately if your pans are non-stick, you can just lightly grease them with oil or butter (use a brush), or a non-stick spray.
- Combine dry ingredients. In a large mixing bowl, whisk the flour with the baking powder, baking soda, salt and cinnamon.
- Combine wet ingredients. In another large mixing bowl, use a whisk to blend the oil with the sugar. Once it's blended, whisk in the buttermilk and vanilla. Add the eggs and continue to whisk until it's very smooth.
- Combine wet with dry ingredients and add cranberry sauce. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well, and mix only until you no longer see dry spots. Mix the cranberry sauce well, so there aren't any large clumps. Then fold it into the batter. Mix just to combine. It's okay if the batter is somewhat streaked with it.
- Fill the pan(s). Fill the muffin pan(s) with the liners (or greased, non-stick) to the very top. Sprinkle each one with a little bit of the coarse sugar (or Sugar in the Raw). The muffins will rise a bit above the top rims, so whatever muffin pan you're using, use a brush or your finger to grease on top of the pan, around each top rim.
- Bake. Place in the preheated 400°F oven and bake until the tops are slightly golden and feel cooked through to the touch. (If you gently and lightly press your finger on top, it should feel a bit like a sponge.) The baking time is 20 to 25 minutes.
- Cool and serve. Let the muffins cool in the pan for at least 5 minutes. Then remove them and cool them on a baking rack for about at least another 10 minutes before serving.
Nutrition Facts : Calories 245 kcal, ServingSize 1 serving
LEFTOVER EGGNOG CRANBERRY MUFFINS
I devised this recipe after Christmas one year to make use of leftover eggnog and cranberries. My friends and family have just raved about these muffins.
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, mix eggnog, eggs and butter. Stir into flour mixture just until blended. Fold in cranberry sauce and pecans. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 25 minutes or until center of muffin springs back when lightly touched.
Nutrition Facts :
CRANBERRY-CORNMEAL MUFFINS
The smell of these fresh-baked muffins, filled with tart-sweet cranberries, will get everyone running to breakfast.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
- In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In small bowl, mix 2 tablespoons flour mixture and the cranberries; set aside.
- In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
- Make a well in center of dry ingredients. Add egg mixture to dry ingredients; stir just until dry ingredients are moistened (batter will be thin). Stir in cranberries and pecans. Divide batter evenly among muffin cups.
- Bake 15 to 18 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan to cooling rack. Serve warm or at room temperature.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 125 mg, Sugar 13 g, TransFat 0 g
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