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Leftover Cranberry Sauce Muffins

Course Breakfast, Dessert, Snack
Servings 12 servings

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 ea eggs
  • 1 tsp vanilla extract or paste
  • 1/2 cup Greek yogurt
  • 3/4 cup Farmer's Market Organic Cranberry Sauce
  • 1 3/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp orange zest optional
  • pearl sugar or your favorite streusel recipe for garnish optional

Instructions

  • Preheat the oven to 375 degrees F
  • Line muffin pan(s) with liners
  • Cream together the butter, granulated sugar, and brown sugar until light and fluffy. Scrape down the bowl.
  • Add in the eggs, vanilla, and Greek yogurt and mix until incorporated.
  • Sift together the dry ingredients, and slowly add them in until combined and the batter is smooth. Make sure to scrape down the bowl.
  • Fold in the cranberry sauce by hand at the end. Do not over-mix if you want a swirl!
  • Carefully portion the batter into your muffin tin, filling each cup 2/3 full.
  • Bake for approximately 18-25 minutes (depending on your oven) or until a toothpick comes out clean.
  • Remove from the oven and let pan sit for 5 minutes before transferring muffins to a cooling rack to cool completely.

Notes

This recipe is adapted from https://herbsandflour.com/