Cranberry Sauce Muffins are a beautiful and fun way to use extra cranberry sauce! Top with a smear of butter and enjoy for a delicious, festive holiday breakfast!
Course Breakfast
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 12muffins
Calories 174kcal
Author Kathryn Doherty
Ingredients
1 ½cupswhite whole wheat flouror sub all-purpose flour
Preheat oven to 350. Line a muffin tin with muffin liners and spray with cooking spray. Set aside.
In a large bowl, combine flour, baking soda, baking powder. and salt.
In a separate medium bowl, beat the eggs and add cranberry sauce, honey, applesauce, oil, and vanilla. Mix until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined.
Divide batter evenly among 12 muffin cups. The cups will nearly full.
Bake at 350 for 17-20 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
Notes
I use a homemade cranberry sauce that’s pretty thick. If yours is a very liquidy or runny cranberry sauce, you may want to increase the amount of flour by 3-4 tablespoons. If your cranberry sauce doesn’t have orange zest in it like mine does, I would suggest adding a teaspoon of orange zest to the batter with the wet ingredients.