These Easy Leftover Cranberry Sauce Orange Muffins are a simple but delicious way to clean out your pantry after the holidays! We all stock up a bit too much around the holidays, so this is a great way to use those ingredients in a delicious and easy breakfast muffin!
Why You’ll Love…
If you’re like me, you have a bunch of random ingredients leftover from the holidays! I have a bunch of random cans of extra green beans, cranberry sauce, and plenty of chicken stock! This is a super easy and delicious muffin recipe that helps clean out your pantry! This muffin batter has the perfect orange flavor that pairs perfectly with the tart cranberry sauce!
Muffin Technique
If you want to get those perfectly domed muffin tops, I have just the secret to help you get there! First, I like to let my muffin batter rest for about 20-30 minutes after mixing to help the ingredients meld together a bit more!
Then start with a 425 degree F preheated oven. Pop the muffins in there for about 5-7 minutes, then without opening the door, lower the temperature 350 degrees F. This boost in heat helps the leavening agents rise and activate so you get that pop on the top of the muffin! Then by lowering the temperature, you allow the muffin to fully finish baking without burning! It’s one of my favorite baking hacks that works every time!
Substitutions and Additions:
These Orange Cranberry Muffins are so delicious all on their own, but I have a few ways to spice up this recipe!
Extra Orange: You can top these muffins with a simple orange glaze by combining powdered sugar and orange juice! That will help increase the orange flavor!
Add Some Crunch: Who doesn’t want a little extra crunch with their soft muffins! You can add in a bit of sliced almonds to the top of the muffins for a bit more crunch!
If you need other simple breakfast ideas, I have all my favorite linked here for you!
Equipment Needed:
Muffin Pan – To get the perfect muffin shape, you need a muffin tin to make this recipe! You can make this recipe in a regular sized muffin pan or if you’re making these for your kids, you can also do a mini muffin pan! Just note that it will affect baking time!
Muffin Liners – I love using muffin liners when I make muffins to help make sure the muffins pop out after baking! You can use paper liners or I’ve seen plenty silicone muffin cups you can buy at the store! If you don’t want to use muffin liners, be sure to spray the muffin pan with nonstick spray so the muffins will slide out easily!
Mixing Bowl – I like to use a medium mixing bowl to mix together the muffin batter with a rubber spatula!
Cookie Scoop – When I’m making muffins, I like to use a cookie scoop to help portion out the muffin batter easily and with less mess! You can use a large spoon or a small measuring cup for this as well!
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Ingredient List:
See Recipe Card for Full Details
Step by Step Instructions:
Step 1. In a medium bowl, massage together sugar and orange zest.
Step 2. Then add in flavorless oil, Greek yogurt, eggs, milk, and vanilla. Stir together.
Step 3: Once the wet ingredients are fully mixed, stir in dry ingredients.
Step 4. Add a small scoop of muffin batter into the muffin cups, then add in a little bit of cranberry sauce. Add in another small scoop of muffin batter before adding Turbinado sugar to the top of the muffins.
Storage Instructions:
I like to store these cookies in an airtight container at room temperature for about 3-4 days! When you’re ready to eat, I like to pop them in the microwave for about 15 seconds to warm them up a bit!
Helpful Tips and Tricks
I like to add Turbinado sugar to the top of the muffins to add a little crunch to the top, but if you don’t have Turbinado sugar, you can just add regular sugar!
If you’re using the canned cranberry sauce like me, I like to scoop it out into a separate bowl first to break it up before adding it to the muffin batter!
These Leftover Cranberry Sauce Muffins are the perfect way to use up any leftover ingredients that are still hanging on in your pantry! The fluffy texture of the muffins pairs perfectly with the cranberry sauce! It’s a great breakfast to start off any winter day!
Cheers!
-Holly Michelle
Easy Leftover Cranberry Sauce Orange Muffins
Equipment
- Muffin Pan
- Cookie Scoop
Ingredients
- 1 cup Sugar
- 2 teaspoons Orange Zest
- 1/2 cup Oil
- 1/3 cup Greek Yogurt
- 1/3 cup Milk
- 2 Eggs
- 2 teaspoons Vanilla
- 2 cups Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/3 cup Cranberry Sauce
- 2 tablespoons Turbinado Sugar
Instructions
- Preheat oven to 425 degrees.
- In a bowl, mix together sugar and orange zest. Massage together.1 cup Sugar, 2 teaspoons Orange Zest
- Then add in oil, Greek yogurt, eggs, milk, and vanilla.1/2 cup Oil, 1/3 cup Greek Yogurt, 1/3 cup Milk, 2 Eggs, 2 teaspoons Vanilla
- Stir everything together.
- Gently add in flour, baking powder, and baking soda.2 cups Flour, 2 teaspoons Baking Powder, 1/2 teaspoon Baking Soda
- Add half a dollop of muffin batter into the muffin liner, then add a swirl of cranberry sauce, before adding another dollop of muffin batter. Repeat with the rest of the muffins. Add a generous sprinkle of turbinado sugar to the top.1/3 cup Cranberry Sauce, 2 tablespoons Turbinado Sugar
- Bake in the oven for 8 minutes, then reduce the temperature to 350 degrees and bake for another 8-10 minutes.
- Let cool slightly and enjoy!
