Cranberry Sauce Muffins with Pistachio Crumble

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

Cranberry Sauce Muffins with Pistachio Crumble

by Inspired by the Seasons

For Muffins:

  • 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)

For Topping:

  • 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