I meant to post these muffins around Thanksgiving when, if you’re like me, you’re swimming in leftovers. But as maybe you can relate, the holiday craziness seemed to appear out of nowhere and suddenly trips to the post office, last minute errands, and making cookies for my kids’ preschool party became both urgent and important tasks. Freshly baked muffins don’t usually qualify as urgent—but hey, still important, right?
Thankfully, cranberry sauce is simple to make even when leftovers are long gone. I’ve also made this muffin recipe using the good ‘ol store bought stuff from the can, although I recommend buying the “whole berry” cranberry sauce instead of the jellied version. (Did anyone else’s grandmother serve the jellied version on a serving dish in the exact shape of the can? I usually buy a can every year and serve it like that in her memory. It’s funny how the random quirks can make such an impression.)
Anyway, here you go: freshly baked muffins with warm spices and festive cranberry sauce. I also highly recommend a generous pat of butter for serving, for obvious reasons.
What are you baking this time of year?
Cranberry Sauce Muffins
Yields 12 regular-sized muffins
2 cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground cloves
1 cup whole milk
4 Tablespoons butter, melted
¾ cup prepared cranberry sauce*
1 Tablespoons turbinado (raw) sugar
Preheat the oven to 400 degrees. Grease a regular sized muffin tin, or use paper muffin cups.
In a medium bowl, mix together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves. In a separate bowl, whisk together the milk, egg, and butter.
Slowly mix the wet ingredients into the dry ingredients, being careful not to over mix. It’s okay if there are lumps. (If you overmix, the muffins get tough.)
Spoon about half the batter into the prepared muffin tin. Add a spoonful of cranberry sauce on top, distributing the sauce evenly between all the muffins. Top with the remaining batter and a sprinkle of turbinado sugar.
Bake for 15-17 minutes, or until a toothpick inserted comes out clean. Serve warm with butter and enjoy!
*Note: I have also made these using jam, but in my opinion they turned out too sweet. I like the tartness the cranberry sauce brings. If you do use jam, I suggest decreasing the amount and skipping the turbinado sugar.