I generally like to make my own cranberry sauce for holiday dinners, but if you happen to have some extra cans of Ocean Spray cranberry sauce in your cupboards, this is a great way to use it up. They muffins are great for winter morning brunch and are incre…
What you'll need
Ingredients
Topping
¼ cup sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
Muffins
2 cups unbleached all-purpose flour or whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup sugar
2 tablespoons cream cheese, at room temperature
2 eggs, at room temperature
1 teaspoon vanilla
1 teaspoon grated orange zest
½ cup milk
1 cup (8 ounces) whole cranberry sauce
½ cup walnuts, toasted and chopped
The method
Directions
01
Mix sugar and spices together in a small bowl and set aside.
02
Adjust oven rack to middle position and heat oven to 375 degrees. Line standard muffin tin with papers and spray with nonstick vegetable cooking spray.
03
Whisk flour, baking powder, and salt in medium bowl until combined; set aside
04
Beat butter and sugar on medium-high speed until light and fluffy, 2-3 minutes. Beat in cream cheese and mix for 30 seconds. Add eggs, vanilla, and zest and beat to combine. Remove bowl from mixer stand and add flour mixture and milk and, using wooden spoon or rubber spatula, mix together until just combined. Fold in cranberry sauce and nuts; don't overmix.
05
Use ice cream scoop or large spoon to drop batter into greased muffin tin. Sprinkle each muffin with 1 teaspoon of sugar/spice mixture.
06
Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Easy Whole Cranberry Sauce Muffins
Prep
Cook
Yield
I generally like to make my own cranberry sauce for holiday dinners, but if you happen to have some extra cans of Ocean Spray cranberry sauce in your cupboards, this is a great way to use it up. They muffins are great for winter morning brunch and are incre…
Ingredients
Topping
¼ cup sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
Muffins
2 cups unbleached all-purpose flour or whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup sugar
2 tablespoons cream cheese, at room temperature
2 eggs, at room temperature
1 teaspoon vanilla
1 teaspoon grated orange zest
½ cup milk
1 cup (8 ounces) whole cranberry sauce
½ cup walnuts, toasted and chopped
Cook Like James · The method
Directions
1
Mix sugar and spices together in a small bowl and set aside.
2
Adjust oven rack to middle position and heat oven to 375 degrees. Line standard muffin tin with papers and spray with nonstick vegetable cooking spray.
3
Whisk flour, baking powder, and salt in medium bowl until combined; set aside
4
Beat butter and sugar on medium-high speed until light and fluffy, 2-3 minutes. Beat in cream cheese and mix for 30 seconds. Add eggs, vanilla, and zest and beat to combine. Remove bowl from mixer stand and add flour mixture and milk and, using wooden spoon or rubber spatula, mix together until just combined. Fold in cranberry sauce and nuts; don't overmix.
5
Use ice cream scoop or large spoon to drop batter into greased muffin tin. Sprinkle each muffin with 1 teaspoon of sugar/spice mixture.
6
Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.
Cook Like James
Easy Whole Cranberry Sauce Muffins
Prep
Cook
Yield
I generally like to make my own cranberry sauce for holiday dinners, but if you happen to have some extra cans of Ocean Spray cranberry sauce in your cupboards, this is a great way to use it up. They muffins are great for winter morning brunch and are incre…
Ingredients
Topping
¼ cup sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
Muffins
2 cups unbleached all-purpose flour or whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup sugar
2 tablespoons cream cheese, at room temperature
2 eggs, at room temperature
1 teaspoon vanilla
1 teaspoon grated orange zest
½ cup milk
1 cup (8 ounces) whole cranberry sauce
½ cup walnuts, toasted and chopped
Directions
1
Mix sugar and spices together in a small bowl and set aside.
2
Adjust oven rack to middle position and heat oven to 375 degrees. Line standard muffin tin with papers and spray with nonstick vegetable cooking spray.
3
Whisk flour, baking powder, and salt in medium bowl until combined; set aside
4
Beat butter and sugar on medium-high speed until light and fluffy, 2-3 minutes. Beat in cream cheese and mix for 30 seconds. Add eggs, vanilla, and zest and beat to combine. Remove bowl from mixer stand and add flour mixture and milk and, using wooden spoon or rubber spatula, mix together until just combined. Fold in cranberry sauce and nuts; don't overmix.
5
Use ice cream scoop or large spoon to drop batter into greased muffin tin. Sprinkle each muffin with 1 teaspoon of sugar/spice mixture.
6
Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.
