Bakery Style Cranberry Sauce Muffins

These muffins have a crispy top with tangy, juicy cranberries in every bite! Still have leftover cranberry sauce from Christmas? Here's the perfect way to use it up. If you want a more-like-cake muffin use 1 3/4 cups white flour and skip the whole wheat.

1/4 cup butter

1/2 cup white sugar

1/4 cup brown sugar

2 eggs

1 tsp vanilla

1/2 cup Greek yogurt

1/2 cup milk

1 cup flour

3/4 cup whole wheat flour

1 1/2 tsps baking powder

1/2 tsp baking soda

1/4 tsp salt

 3/4 - 1 cup cranberry sauce (homemade or store bought)

Here's the link to my cranberry sauce recipe:

https://www.hotandcoldrunningmom.ca/2015/10/orange-cranberry-sauce.html 

Preheat the oven to 400°F. Line and spray the top of the muffin pan. Mix the butter, white and brown sugars together. Then add the eggs, vanilla, Greek yogurt and milk until light in colour and smooth. Mix the flour, whole wheat flour, baking powder, baking soda and salt together and add to the wet ingredients. Let the batter rest for 15 minutes allowing the flour to hydrate giving way to a better rise. After the 15 minutes fold in the cranberry sauce and fill paper lined muffin cups. Bake at 400°F for 10 minutes, then reduce heat to 350°F for 10-12 minutes. A cake tester should come out clean. Makes 12 muffins.

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