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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Pumpkin Cranberry Coffee Cake

This simple, tender pumpkin cake topped with vibrant and tart cranberries is perfect with a cup of coffee. Maybe for Christmas morning?

Ingredients:

3/4 cup pumpkin purée (canned is better than homemade for this recipe)

1/2 cup avocado or vegetable oil

1/2 cup milk

1 egg

1 1/2 tsps vanilla

3/4 cup sugar

1 1/2 cups flour

2 tsps cinnamon

1/2 tsp allspice

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup cranberry sauce (bought or homemade, see recipe below for homemade)

 

Streusel:

1/4 cup butter, melted

2/3 cup flour

1/2 cup brown sugar

1 tsp cinnamon

1/4 tsp salt

Line an 8 X 8" baking pan with parchment paper leaving a little overhang. Preheat oven to 350°F. Combine the streusel ingredients with a fork and set aside.

Combine the pumpkin purée, oil, milk, egg and vanilla then add the sugar.

In another bowl mix the flour, cinnamon, allspice, baking powder, baking soda and salt together. Add the dry ingredients to the wet mixing just until combined. Pour into the prepared pan. Dollop cranberry sauce in spoonfuls over the batter and spread as evenly as you can. Leave as is or take a skewer and gently swirl sauce through the batter. Sprinkle the streusel on top and give it a tap with your fingers.

Bake at 350°F for 50-55 minutes or until a tester comes out clean. Cool in pan then chill in fridge.

When completely chilled lift out of the pan using the parchment overhang and cut into squares.

Makes 16 servings

Adapted from: peasandcrayons.com

Here's the link to recipe for Cranberry Sauce for Baking:

https://www.hotandcoldrunningmom.ca/2024/12/cranberry-sauce-for-baking.html?m=1

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Cranberry Walnut Crumb Bars

Nutty, buttery shortbread topped with tart cranberry and a tender walnut crumble. 

Ingredients:

2 1/2 cups flour

6 tbsps brown sugar

2 tbsps ground walnuts

1 cup + 2-3 tbsps cold butter

1 egg

1 tsp almond extract

1 cup cranberry sauce (whole berry store bought or homemade - see link below)

1/2 cup finely chopped walnuts

Spray a 9 X 13 baking pan with cooking oil and line with parchment paper. Set aside.

Preheat oven to 350°F.

Combine flour, brown sugar and ground walnuts in a food processor. Then add the butter, egg and almond extract. Pulse to a crumbly texture.

Reserve 1 1/2 cups of this mixture then place the rest in the prepared pan. Press evenly with fingers then use the bottom of another baking pan to help even it out. Bake 10 minutes.

Dollop the cranberry sauce over the shortbread and carefully spread evenly. Combine the 1 1/2 cups of reserved crumble mixture with 1/2 cup chopped walnuts and sprinkle over top of cranberry sauce. Gently press. Return to the oven to bake another 25-30 minutes.

Cool completely before cutting.

Makes 24  

Here is the link to the recipe for the cranberry sauce I used:

https://www.hotandcoldrunningmom.ca/2024/12/cranberry-sauce-for-baking.html 

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Cranberry Sauce for Baking

This cranberry sauce has less water than the one usually served with turkey so it's more spreadable to use in bars and cakes.

But here's the link to the sauce I usually make for dinner if that's what you're looking for:

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

Ingredients:

3/4 lb whole cranberries

1/4 cup water

1 cup sugar

Optional: zest of 1 orange, 1/4 tsp allspice or 1 tsp cinnamon

Roughly chop the cranberries by pulsing in a food processor. Some berries may still be whole, that's ok. Then add everything to a pot and bring to a boil. Reduce heat and simmer on medium for 10-12 minutes.

Stir regularly until any remaining whole berries burst. Remove from heat and chill.

Makes 2 cups 

Use it in these Cranberry Walnut Crumb Bars:

https://www.hotandcoldrunningmom.ca/2024/12/cranberry-walnut-crumb-bars.html 

OR

this Pumpkin Cranberry Coffee Cake:

https://www.hotandcoldrunningmom.ca/2024/12/pumpkin-cranberry-coffee-cake.html 

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Cranberry Coleslaw

Pre-packaged cabbage mix makes this tangy, crunchy and sweet slaw a cinch to make!

Ingredients:

2 1/2 cups colesaw mix

1/4 cup dried cranberries

1/4 cup mayonnaise 

1 tsp honey

1 tsp lime juice

1 tsp apple cider vinegar or strawberry rosé Acid League vinegar

1/4 tsp celery seed

salt and pepper to taste

 

Simply mix everything together and refrigerate until ready to serve.

Makes 4 servings

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Banana Cranberry Muffins

Bursts of tart, juicy cranberries are dotted throughout these sweet banana muffins with a hint of almond.

Ingredients:

Streusel Topping:

3 tbsps chopped walnuts

2 tbsps ground almonds

1 tbsp brown sugar

1/4 tsp cinnamon

1 tsp light olive oil

Muffins:

1 1/2 cups flour

3/4 cup sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 egg

1 1/2 cups mashed ripe bananas (3-4 bananas)

1/2 cup butter, melted

1 tsp almond extract

1 cup fresh or frozen cranberries

First mix the streusel topping ingredients together and set aside.

In a large bowl mix the flour, sugar, baking powder, baking soda and salt together. In another bowl beat the egg, mashed banana, melted butter and almond extract together.

Now add the banana mixture to the dry ingredients and mix just until combined, easily done by hand no need for a mixer.

Finally fold in the cranberries.

Take a heaping tablespoon and deposit in each paper lined muffin tin. Then sprinkle about half the streusel over each muffin. Dollop the remaining batter on top and sprinkle the rest of the topping evenly.

Bake at 375°F for 20-25 minutes or until a cake tester comes out clean.

Makes 12 medium muffins

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Moroccan Spiced Chickpea Kale Salad

Wonderfully sweet and tangy vegetarian meal, perfect as a meal prep idea for the week. 

Ingredients:

1 - 19 oz (540 ml) can chickpeas, rinse and pat dry

2 or 3 kale leaves, massaged and chopped 

1/4 cup diced onion

1/2 cup diced red pepper

1/2 cup diced unpeeled apple

1/4 cup diced zucchini

1/4 cup fresh chopped mint

1/4 cup fresh chopped basil

3/4 cup dried cranberries

1 lemon, zest and juice

3 tbsps red win vinegar

1 tbsp honey 

1 tsp ground cumin 

1 tsp cinnamon

1 tsp tandoori BBQ marinade powder or curry powder

1-2 tsps salt

1 tsp olive oil

Simply mix everything together in a large bowl and enjoy!

Keep refrigerated for up to 4 days.

Serves 4

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Asian Chicken Cranberry Coleslaw

This easy Asian inspired salad is great for dinner on a hot summer night and will have them coming back for more! 

Ingredients:

12 cups bagged coleslaw mix

4 cups chopped rotisserie chicken

1 1/2 cups toasted cashews

1 1/2 cups dried cranberries

3/4 cup diced red onion

handful of chopped fresh parsley

2 - 10 oz (284 ml) cans mandarin oranges, drained

3-4 tbsps black sesame seeds

Dressing:

1 cup light olive oil

1/2 cup rice wine vinegar

4 tbsps low sodium soya sauce

4 tsps minced garlic

4 tbsps honey

4 tbsps minced ginger

2 tsps sesame oil

In a large bowl, mix the coleslaw, cashews, cranberries, onion, mandarins and sesame seeds together. In a blender, combine the dressing ingredients. When ready to serve add the chicken and parsley to the bowl along with as much dressing as you like. I used about half and will use the rest in another salad or maybe even use it as a marinade.

This salad serves 10 as a side and 4 or 5 as a meal.

It's best eaten the same day but leftovers are still pretty good a couple of days later.

Adapted from: reluctantentertainer.com

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Cranberry Pull Apart Bread

Tart and bright cranberries are balanced with sweet glaze for the perfect breakfast, brunch or dessert bread. Each pull-apart slice is filled with cranberry goodness!

Ingredients:

2 cups fresh or frozen cranberries

1/2 cup butter, melted

2 tbsps sugar

1 tsp lemon or orange zest

Bread:

2 1/2 cups + 2 tbsps flour (divided)

3 tbsps sugar

1 1/2 tsps quick rise yeast

1 1/4 tsps salt

1/4 cup butter

1/4 cup water

1/4 cup milk

1/2 tsp vanilla

1 egg, at room temperature

Glaze:

1 cup icing sugar

1-2 tsps lemon or orange zest

1 or 2 tbsps milk

First you want to start with making the cranberry filling. Toss the cranberries, melted butter, sugar and zest together and spread out in a single layer on a parchment lined baking sheet. Roast at 400°F for 10-15 minutes. Remove from oven and pour into a bowl with all the juices. Cool completely. I made this a day ahead of time and refrigerated until needed.

For the bread, mix 1 cup flour, sugar, yeast and salt together in a large bowl. Set aside. In a saucepan, heat the butter, water, milk and vanilla on low heat to 120°F. Then add this to the flour mixture mixing just until combined. Add the egg and combine. Now, using the dough hook, add 1 1/2 cups flour and knead on low until you have a smooth, sticky ball. Only add the remaining 2 tbsps of flour if needed. Take the ball of dough and coat with oil. Place in a bowl and cover with plastic wrap. Place in a warm area for 1 - 1 1/2 hours or until doubled.

Once doubled, turn out onto a floured surface or use the plastic wrap it had been covered with, and roll out to 8 X 6". Again wrap in plastic and refrigerate for 1 - 18 hours.

Here's the fun part: Take the dough and roll it out to 13 X 10". Mix then spread the cooled roasted cranberry filling leaving a 1/2" border around. Cut the dough into 4 rectangles 10 X 3 1/4" and stack the strips on top of each other. Cut them into 4 even rectangles.

Line an 8 X 4" loaf pan with parchment paper and spray it with oil. Turn the pan on it's end and stack the rectangles until the pan is filled. Turn right side up and cover with plastic wrap. Rise in a warm spot (like the oven with a pot of hot water) until doubled in size again, 1-2 hours.

Bake at 350°F for 15 minutes, then loosely tent with foil and continue baking for 30 minutes or until internal temperature reads 190°F. Uncover for the last 5 minutes.

Cool on rack for 15 minutes, then carefully remove from pan to rack and mix the glaze ingredients together.

Spoon glaze over the top while still slightly warm.

Let set then pull apart and enjoy!

Adapted from: karenskitchenstories.com

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Double Berry Corn Muffins

Tangy cranberries and juicy blueberries bursting with flavour in a sweet corn muffin!

Ingredients:

1/2 cup butter

3/4 cup sugar

2 eggs

1 1/2 tsps vanilla

1 1/2 cups flour

1/2 cup cornmeal

2 tsps baking powder

1/4 tsp salt

3/4 cup milk

2 tsps lemon juice

1 cup blueberries

1 cup cranberries

First add lemon juice to the milk and set aside.

Then combine the butter, sugar, eggs and vanilla and beat until light and fluffy.

Mix the flour, cornmeal, baking powder and salt together.

Add half the flour mixture and half the milk/lemon juice to the creamed butter. Once combined add the rest then fold in the berries. The batter will be kind of thick.

Scoop into paper lined muffin tins and bake at 375°F for 15-20 minutes or until a cake tester comes out clean.

Makes 16 medium sized muffins

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Cranberry Sauce Loaf

Check your fridge... you might still have some leftover cranberry sauce lurking in the back somewhere! Or make up some fresh cranberry sauce and go for this lovely loaf. I always keep a bag of frozen cranberries in the freezer just in case. You can find a recipe link for my sauce recipe at the end of this post.

Ingredients:

1 1/2 cups flour

2 tsps baking powder

1/2 tsp salt

3 eggs

1 cup Greek yogurt or regular yogurt with 1 tbsp lemon juice

3/4 cup sugar

1/2 cup vegetable oil

1 tbsp vanilla extract

1/2 cup cranberry sauce (store bought or homemade)

Mix the flour, baking powder and salt together in a medium bowl and set aside. In a large bowl, beat the eggs, yogurt and sugar together. I used regular mango flavoured yogurt with lemon juice. You can try different flavours or stick to vanilla. Add vegetable oil and vanilla extract to the yogurt mixture. Add the flour etc. to the wet and mix just until well combined.

Pour 1/2 the batter into a parchment lined 8 X 4" loaf pan with parchment long enough to help lift the loaf out when baked. Dollop 1/2 the cranberry sauce then add the remaining batter. 

Top with the rest of the cranberry sauce and swirl back and forth with a skewer. Resist swirling too much.

Bake at 350°F for 65-75 minutes or until a cake tester comes out clean. Cool on rack 1 hour, then carefully lift out of the pan using the parchment "handles".  Remove the parchment paper and cool completely on rack about 2 hours before slicing. 

It's got a beautiful spongey texture!

Recipe for homemade Cranberry Sauce:

https://hotandcoldrunningmom.blogspot.com/2015/10/orange-cranberry-sauce.html

Adapted from: aheadofthyme.com

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