Is there extra cranberry sauce taking up room in your refrigerator after the holidays? This muffin recipe gives you another way to enjoy this Thanksgiving holiday staple. I added a pistachio crumble since we always seem to have those at the house around that time of year too. I have included a simple cranberry sauce recipe just in case you don't have leftovers around.
Cranberry Sauce Muffins with Pistachio Crumble
by Inspired by the Seasons
- 2 c all-purpose flour
- 1 T baking powder
- 1 c sugar
- 1/4 tsp salt
- 2 eggs, beaten
- 1 c milk (I used 2 %)
- 1/4 c butter, melted
- 1 tsp vanilla
- 1/2 c cranberry sauce (or make the simple recipe below)
- 1/2 c all purpose flour
- 1/4 c pistachios chopped
- 2 T brown sugar
- 1 T granulated sugar
- 3 T melted butter
Preheat oven to 400 degrees and line a muffin tin with paper or grease with butter.
For muffin batter, in a small bowl, combine flour, baking powder and salt. In a large bowl stir together the eggs, milk, butter and vanilla. Stir until just combined. Then add cranberry sauce in dollops and swirl in with a spoon to help distribute evenly.
To make topping, in a small bowl, combine first 4 ingredients and then add melted butter stir until crumble forms.
Fill prepared muffin tin with batter until 3/4 full. Add crumble and gently press into batter.
Bake 22-27 minutes until golden brown.
To make your own cranberry sauce:
In a sauce pan add 2 c fresh cranberries, 1/4 c applesauce, 3 tsp freshly grated ginger and 1/3rd c brown sugar, I T water, simmer 7-10 minutes until it breaks down into a sauce