Cranberry Sauce Muffins

5 from 15 votes

Cranberry Sauce Muffins are an easy healthy breakfast or snack solution for your leftover cranberry sauce. Super moist, dairy free and sweetened with date paste and have the spice of the holidays.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast and Brunch

Cuisine: American

Servings: muffins

Calories: 198kcal

Author: HWC Magazine

Equipment

muffin or cupcake tin
mixer
cupcake liners

Ingredients

2 cups flour all-purpose
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ginger dried ground
1 teaspoon cinnamon dried ground
¾ cup date paste instructions below
2 eggs
1 cup almond milk or dairy alternative of choice
¼ cup coconut oil melted or oil of choice
½ teaspoon vanilla
1 cup cranberry sauce leftover cranberry sauce (We used a honey sweetened cranberry sauce - see notes below)
1 tablespoon orange zest and extra for garnish
¼ cup old fashion oats dried (optional for garlish)

US Customary - Metric

Instructions

Preheat your oven to 204 Celsius (400 degrees F)
Place cupcake/muffin liners in the cupcake tin or spray cupcake tin with oil to prevent sticking. (We always have better luck with the cupcake liners)
In a large bowl combine flour, baking powder, baking soda, salt, ginger, cinnamon and mix together. Set aside.
In another bowl combine date paste and eggs and mix with blender. Add almond milk or dairy of choice, coconut oil and vanilla and mix well.
Slowly add the dry mixture into the wet mixture. Do not over mix! It's okay if the batter is slightly lumpy.
Fold in cranberry sauce and orange zest. If you would like to add fun add ins like mini chocolate chips, nuts, raisins, etc., go ahead and do this now.
Scoop muffin mixture into lined muffin tins. We use an ice cream scooper. Fill almost to the top. This recipe will make 12 large muffins with big muffin tops.
Garnish with a dried oatmeal flakes as desired
Bake for 14-16 minutes. Muffins will be done when they are slightly golden on top and a toothpick comes out clean. (As everyone’s oven is always just a little different, we suggest you set your timer for about 12minutes and then check on them. Add more time as needed.) Allow to rest for 5minutes in the muffin tin. Remove the muffins from the muffin tin and rest on a wire rack.
Grate a little orange zest on top for garnish, if desired and enjoy!

Video

Notes

Once cooled, baked cranberry sauce muffins can be stored in the refrigerator in a sealed container for up to a week and frozen for up to 2 months.

Feel free to add fun add ins like mini chocolate chips, nuts or raisins right before baking.

How to make muffins light and fluffy?

Make sure your ingredients such as eggs, date paste and coconut oil (melted) are at room temperature first. This ensures that the ingredients combine well, and this makes for a lighter and fluffy muffin. Most importantly DO NOT OVER MIX your muffin batter! Small little lumps are okay. If you over mix your muffin batter, it will activate the glutens and make your muffins tough.

How to know when your muffins are done baking?

Muffins will be done when they have a lightly golden top and a toothpick comes out clean without any batter on it. As every oven heats a little differently, we always set our timer for about 3 minutes less than the instructions. Then, start to check the muffins and add more time as needed. You can always bake a little longer, but you can’t fix over baked muffins. If you touch the top of the muffins, they should spring back.

How to make extra-large muffins with big muffin tops?

The muffin tops are the best. We could not agree more. In order to get a large muffin with a big muffin top, fill your muffin tins almost to the top with your muffin batter. Muffins will rise high in the oven for a big muffin top.

Honey Sweetened Cranberry Sauce Recipe

Fresh Cranberries – 12 oz
Juice of 1 fresh orange
Orange zest - 1 tablespoon
Cinnamon – 1 teaspoon
Honey ⅓ cup +2 tablespoons
Salt – ¼ teaspoon

Making your own cranberry sauce is as simple as putting everything into a saucepan and letting it come up to boil and once the cranberries start to pop and let out their juices, it is ready. Just as simple as that!

How to make Homemade Date Paste

In order to make homemade date paste, you will need 2 cups of pitted dates (medjool dates are our favorite), soaked in hot water for about 15 minutes an then drain. Blitz dates in a food processor until smooth with a few spoons of the water used to soak the dates. Learn how to make date paste today, so you have it for all of your holiday baking. You can also by pre-made date paste at the markets as well.

Nutrition