These Cranberry Crumble Muffins are my lovely little answer to a question that many people face after Thanksgiving. “What do I do with this cranberry sauce?” Instead of letting it sit in the fridge for days, I stirred generous spoonfuls of smooth, sifted cranberry sauce into buttery muffin batter. No need for fresh cranberries. The results surprised me in a good way. The muffins bake up soft and tender, leaving bright, tangy streaks of cranberry in every bite.
The surface is golden yellow with a light and crunchy crumble on top, and when you open it you can see the cranberry ribbon inside, making it the type to enjoy while warming up. It has a homely and comfortable atmosphere, perfect for a leisurely morning or afternoon tea break.
Even if you don’t have any sauce left, you can always make it. Just make a little cranberry sauce, strain it smooth, and you’re ready for comforting baked goods.
These muffins are a reminder that baking doesn’t have to be complicated. A jar of sauce, a simple batter and a bit of crumble bring real warmth to the table.
How to make cranberry swirl muffins
Start by preparing the cranberry sauce, or use leftover cranberry sauce if you have it ready. To prepare, combine cranberries, sugar, and lemon juice in a small saucepan. Then bring the mixture to a boil over medium heat, stirring constantly. Then reduce the heat and simmer until the cranberries are soft and the sauce has thickened, about 10 minutes. Finally, pass the sauce through a colander to remove the skin and seeds and let it cool slightly before using.
Next, preheat the oven to 375°F (190°C) and line a 12-hole muffin tin with paper liners or silicone cups.
In a medium bowl, combine flour, baking powder, and salt.
In a large bowl, whisk together the eggs, sugar, and vanilla extract. Gradually add the oil and then the buttermilk and mix until smooth.
Gently fold flour mixture into wet ingredients, being careful not to overmix.
Add about 1 tablespoon of batter to each muffin cup. Pour 1 teaspoon of cranberry sauce over each and use a toothpick or skewer to work it into the batter.
Divide the remaining batter evenly among the cups. Pour in another teaspoon of cranberry sauce per muffin and stir gently.
Prepare the crumb topping. In a medium bowl, combine sugar, flour, and melted butter. Sprinkle breadcrumbs evenly over each muffin.
Bake the muffins for about 25 minutes or until lightly golden and a toothpick inserted in the center comes out clean.
Finally, cool on a wire rack and serve lukewarm or at room temperature.
Please give it a try. If so, don’t forget to share your photos with me on Instagram. enjoy!
Other recipes to try
Swirled with a tangy cranberry filling, this soft, golden cranberry babka is perfect for a cozy morning or holiday brunch.
These buttery cranberry pinwheel cookies are made with a smooth cranberry filling and are sweet and slightly tart, perfect with tea or coffee or for the holidays.
Topped with creamy cream cheese frosting and cranberry swirls, this moist and fluffy chocolate cranberry cake is a simple, festive dessert that brings cozy holiday vibes to any table.
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cranberry crumble muffins
These Cranberry Crumble Muffins are my lovely little answer to the question everyone faces after Thanksgiving. “What should I do with this cranberry sauce?” I stirred a generous spoonful of smooth, sifted cranberry sauce into the buttery muffin batter. No need for fresh cranberries. The surface is golden yellow with a light and crunchy crumble on top, and when you open it you can see the cranberry ribbon inside, making it the type to enjoy while warming up.
material
1x2x3x
Cranberry sauce – 3/4 cup (180g)
9 ounce Cranberries (250g) fresh or frozen 1/4 cup Sugar (50g)1 tablespoon Lemon juice or water (15g)
crumb topping
3 tablespoon Sugar (45g)1/4 cup All-purpose flour (30g)pinch of salt2 tablespoon Butter (30g) melted
Instructions
Prepare cranberry sauce or use leftover cranberry sauce.
To prepare, combine cranberries, sugar, and lemon juice in a saucepan. Bring to a boil, stirring constantly. Simmer for about 10-15 minutes or until thickened. Pass through a sieve to remove the skin and seeds. Let cool slightly.
Preheat oven to 375°F (190). Line a 12-hole muffin tin with paper liners or silicone cups.
Prepare the muffin batter.
nutrition
Provided by: 1 muffincalorie: 273kcalcarbohydrates: 38.11gprotein: 3.65gfat: 12.12gSaturated fat: 2.989gTrans fat: 0.133gcholesterol: 36mgsodium: 82mgpotassium: 154mgfiber: 1.6gsugar: 20.02gVitamin A: 122IUVitamin C: 3.4mgcalcium: 58mgiron: 1.26mg
(Tag Translation) Cranberry Cranberry Muffin
