Cranberry Sauce Muffins
These Cranberry Sauce Muffins are light, fluffy and perfectly sweet-tart — the best way to turn leftover cranberry sauce into a tasty snack.
Servings: 12
Calories: 208kcal
Equipment
- Muffin Trays with Liners
- Measuring Cups and Spoons
- Mixing Bowls
- Whisk
- Spatula
- Cooling Rack
Ingredients
- 250 grams all-purpose flour about 2 cups
- ½ tablespoon baking powder
- ½ teaspoon sea salt
- 1 cup buttermilk see notes for substitution
- 100 grams granulated sugar about ½ cup
- ⅓ cup vegetable oil
- 1 large egg
- ½ - 1 tablespoon lemon zest optional
- 1 teaspoon pure vanilla extract
- ¾ cup leftover cranberry sauce
Instructions
- Preheat your oven to 400F and line a 12-tin muffins tray with liners and spray with non-stick spray and set aside.
- In a medium bowl whisk all-purpose flour, baking powder, salt and set aside.
- Whisk buttermilk, granulated sugar, vegetable oil, egg, lemon zest and pure vanilla extra in a large bowl. Add in dry ingredients and mix until combined, it will a bit thick.
- Mix in the cranberry sauce and divide batter into prepared muffin tray.
- Bake for about 20 minutes, or until a toothpick comes out with lightly moist crumbs from the center.
- Cool in the tray for 5-10 minutes, then on a cooling rack.
Notes
- Substitute for Buttermilk: Add 1 cup of milk with 1 tablespoon white vinegar and allow it to sit for 10-15 minutes, you should see some small thick particles forming when stirring. Then add as needed.
- Use Room Temperature Ingredients: This helps the batter mix evenly and gives you light, fluffy muffins.
- Toss Add-Ins in Flour: If you’re adding extra cranberries or nuts, coat them lightly in flour to prevent them from sinking.
- Check Doneness Early: Every oven runs a bit different, start looking a few minutes before the timer goes off for the tops to start browning.
- Let them Cool: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. This helps set the crumb and prevents soggy bottoms.
- Do not Overwork: Mix your wet ingredients just until combined. Then when you add the dry ingredients in, fold until you do not see any dry streaks.
Nutrition
Calories: 208kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 178mg | Potassium: 60mg | Fiber: 1g | Sugar: 15g | Vitamin A: 60IU | Vitamin C: 0.5mg | Calcium: 59mg | Iron: 1mg
