Recipe: Post-Thanksgiving Cranberry Sauce Muffins
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Do you have a lot of left-overs from Thanksgiving? I know I do! Have you had your post dinner turkey sandwich yet? You are probably planning your shopping for Black Friday and wondering what you can have tomorrow for breakfast that’s fast and easy and also uses your leftovers. I have just the muffin recipe for you! It’s a cranberry sauce muffin with a streusel topping. It makes use of most or all of your leftover cranberry sauce and it’s a nice tart and slightly sweet oat muffin to give the shopping energy you need. They are fast and easy to make. Let me quickly walk you through how to make them.
<Scroll all the way to the bottom for a standard printable recipe>
Here are the ingredients: flour, oatmeal, brown sugar, baking powder, baking soda, kosher salt, ground cinnamon, leftover cranberry sauce, milk, vegetable oil, egg, more flour, more brown sugar, and butter.
Pre-heat your oven to 400°F (200°C) and line enough for 12-15 muffins.
Add the flour, oatmeal and brown sugar to a large mixing bowl.
Measure out the flour using the “scoop and level” or “scoop and sweep” method. This involves scooping the ingredients into the measuring cup and then sweeping off the excess of the ingredient at top of measuring cup – using a long, flat utensil, like a knife, bench scraper, etc. If you do this over a paper towel or clean kitchen towel, you can easily add back to your ingredient bin (as not to waste). If you do not do this, you risk get way too much flour than your recipe calls for (net, net, a dry loaf). So after you’ve scooped and fluffed the flour around a bit to loosen/lighten, take any stiff flat edge and sweep across your measuring cup for the most accurate reading.
Add the baking powder and baking soda…
…and ground cinnamon and kosher salt.
Whisk to combine and remove any lumps.
Measure the wet ingredients in a separate bowl. Add milk and vegetable oil…
(I was lucky enough to have been given a bunch of farm fresh eggs from my husband’s co-worker. So nice!)
Whisk thoroughly to combine and make the bright pink batter.
Add the wet ingredients to the dry ingredients. Then using a rubber scraper, fold wet ingredients into dry ingredients until just combined. Be careful not to over-mix. Use folding technique as outlined below.
To “fold” ingredients together: Hold the spatula in your dominant hand and grasp the far edge of the bowl (side that is away from you) with your non-dominant hand. Turn the bowl towards you with your non-dominant hand while simultaneously scraping around the edge (also toward you) and finish by folding the mixture over on top of itself. Return both hands to the far side of the bowl and follow-up by cutting through the center of the mixture with your utensil and once again folding the mix over on top of itself (again, turning the bowl simultaneously). Alternate scraping around the side and through the middle of the bowl until the mixture is just combined together.
Set aside.
Combine the butter, brown sugar, and flour and mix until well combined. A fork or even your clean fingers work well for this.
Fill the muffin tins 3/4 way full. I find using an ice cream scoop helps to ensure they are not too full.
Bake the muffins at 400°F (200°C) for 20-22 minutes or until they are golden brown.
These look done, but it’s important to check by inserting a toothpick in the center of one muffin. If it comes out clean (no wet crumbs) they are ready to remove from the oven.
These look good – inside and out.
Remove the muffins from the pan and place them on a cooling rack. Either enjoy them warm or room temperature.
As you can see these muffins are moist and tender. These have a very good balance of flavor. And I love the fact we’re using up leftovers and they are nothing like they used to be. It’s like we’re recycling. Yeah, we’re being good to the environment. We’re not wasting anyway. Whether you’re using up leftovers or you have a can of cranberry sauce in your cupboard and don’t know what to do with it – I hope you give these a try. Please COMMENT below with your story.
Enjoy the comfort of food!
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Printable Recipe:
Post-Thanksgiving Cranberry Sauce Muffins
Serves
15
Prep time
8 minutes
Cook time
22 minutes
Total time
30 minutes
Allergy
Egg allergy, Milk Allergy (Dairy), Wheat Allergy (Gluten)
Dietary
Vegetarian
Meal type
Breakfast
Misc
Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Website
Serious Eats
Ingredients
Muffin Batter
Streusel Topping
Directions
Muffin Batter
Step 1
Pre-heat your oven to 400°F (200°C).
Step 2
Line muffin tin with paper baking cups or grease muffin tin.
Step 3
In a large bowl, combine flour, oats, brown sugar, baking powder, cinnamon, baking soda and salt.
Step 4
Whisk to combine to make sure all lumps are removed.
Step 5
In a bowl, combine milk, oil, cranberry sauce and egg.
Step 6
Whisk to thoroughly combine wet ingredients.
Step 7
Fold wet ingredients into dry ingredients until just combined. Do not over-mix.
Step 8
Fill muffin cups about three-quarters of the way full.
Streusel Topping
Step 9
Combine brown sugar, flour, and butter and mix thoroughly. Use your fingers if necessary to combine well.
Step 10
Sprinkle about 1 ½ - 2 teaspoons of streusel on each muffin.
Step 11
Bake at 400°F (200°C) for 20 to 22 minutes or until muffins are golden brown.
Print recipe++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
PS: If you see mistakes (i.e., spelling errors or inconsistencies in the recipe), please tell me right away. I appreciate any help I can get!
