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Several cranberry sauce muffins served on a ceramic plate.
5 from 1 vote

Cranberry Sauce Muffins

These tender gluten free cranberry sauce muffins are made with leftover cranberry sauce and crunchy walnuts. They're the perfect breakfast treat after a holiday meal!
Prep Time: 10 minutes
Cook Time: 27 minutes
Resting Time: 10 minutes
Total Time: 47 minutes
Servings: 6
Calories: 328 kcal

Ingredients

Instructions

  • Preheat the oven to 400 °F (204 °C). Line a six cup muffin tin with parchment paper liners and set aside.
  • Combine the gluten free flour, sugar, baking powder, and salt in a large mixing bowl. Whisk together to mix well.
    1 Cup (148 g) Gluten Free 1-to-1 Flour Blend, 7 Tablespoons (87 g) Sugar, 1 teaspoon Baking Powder, ½ teaspoon Salt
  • Crack the egg into a second smaller bowl. Whisk until it's frothy like soap bubbles.
    1 large (50 g) Egg
  • Add the milk, oil, and vanilla to the beaten egg and whisk again until smooth.
    ⅓ Cup (79 g) Non Dairy Milk, 3 Tablespoons (42 g) Oil, 1 teaspoon Vanilla
  • Pour the wet ingredients into the dry ingredients and fold together with a spatula about 15 strokes.
  • Add the cranberry sauce and 6 Tablespoons of chopped walnuts to the mffin batter. Fold together a few times to swirl the cranberry sauce.
    ⅔ Cup (188 g) Cranberry Sauce, ½ Cup (55 g) Walnuts
  • Divide the batter into six muffins. It should fill each muffin cup to the top.
  • Sprinkle the tops of the muffins with the remaining walnuts and the turbinado sugar.
    1 Tablespoon Turbinado Sugar
  • Allow the muffin batter to rest at room temperature for 10 minutes.
  • Bake in the preheated oven for 5 minutes, then reduce the temperature to 350 °F (177 °C) and bake an additional 20-22 minutes until the tops spring back when gently poked.
  • Remove from the oven and cool in the pan for 10 minutes, then serve warm or move to a wire rack to cool completely.

Notes

STORAGE: Store leftover muffins in an airtight container lined with a paper towel for 2-3 days.