Cranberry sauce muffins –Get ready to indulge in a delightful treat with these scrumptious Cranberry Sauce Muffins! Perfect for breakfast or as a snack, these muffins are bursting with flavor and are incredibly easy to make. Let’s dive in and whip up a batch that will have everyone coming back for seconds!
Cranberry Sauce Muffins
These muffins are a perfect way to use up leftover cranberry sauce. They’re moist, flavorful, and have the right amount of sweetness, making them an excellent addition to your baking repertoire!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup leftover cranberry sauce
- 1/4 cup milk
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the melted butter, egg, vanilla extract, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
- Fold in the cranberry sauce until well distributed throughout the batter.
- Fill each muffin cup about two-thirds full with the batter.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
These Cranberry Sauce Muffins are best enjoyed fresh but can be stored in an airtight container for a few days. Serve them warm or at room temperature, and watch your friends and family delight in every bite!