Leftover Cranberry Sauce Muffins

 

Leftover Cranberry Sauce Muffins

  • 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)

  1. Preheat the oven to 375 degrees F

  2. Line muffin pan(s) with liners

  3. Cream together the butter, granulated sugar, and brown sugar until light and fluffy. Scrape down the bowl.

  4. Add in the eggs, vanilla, and Greek yogurt and mix until incorporated.

  5. Sift together the dry ingredients, and slowly add them in until combined and the batter is smooth. Make sure to scrape down the bowl.

  6. Fold in the cranberry sauce by hand at the end. Do not over-mix if you want a swirl!

  7. Carefully portion the batter into your muffin tin, filling each cup 2/3 full.

  8. Bake for approximately 18-25 minutes (depending on your oven) or until a toothpick comes out clean.

  9. Remove from the oven and let pan sit for 5 minutes before transferring muffins to a cooling rack to cool completely.

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

Breakfast, Dessert, Snack
cranberry, muffins