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!
Ingredients
- 1 cup + 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 6 tablespoons granulated sugar
- 2 tablespoons room temperature unsalted butter
- 1 teaspoon grated orange zest
- 1 large egg
- ¼ cup full fat sour cream
- 1 teaspoon vanilla extract
- ¾ cup prepared cranberry sauce see Home Chef tip
Instructions
- 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.
Notes
- Home Chef Tip: This recipe is best with a chunky homemade cranberry sauce, or "whole berry" canned cranberry sauce (not "jellied").
Serving: 1muffin, Calories: 243kcal, Carbohydrates: 43g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 43mg, Sodium: 229mg, Potassium: 57mg, Fiber: 1g, Sugar: 24g, Vitamin A: 232IU, Vitamin C: 1mg, Calcium: 59mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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