📋 Cranberry Cornbread Muffins (with leftover cranberry sauce) Recipe

cranberry cornbread muffin spilt in half with a plate of muffins in background

5 from 1 vote

📋 Cranberry Cornbread Muffins (with leftover cranberry sauce) Recipe

These sweet and savory Cranberry Cornbread Muffins are the perfect holiday morning muffins using up your leftover cranberry sauce! They come together quickly, but can also be made ahead and frozen for an easy and festive breakfast or brunch. They make a great on-the-go breakfast and lunchbox snack as well.

Course Breakfast, Snack

Cuisine American, Canadian

Keyword cornbread, cornmeal, cranberry, leftover cranberry sauce, muffins

Special Diet Dairy-free

Prep Time 15

Cook Time 15

Total Time 30

Servings muffins

Calories 215kcal

Author Terri Gilson

Equipment

Ingredients

2 cups all-purpose flour
2 cups cornmeal
2 ⅔ tablespoon baking powder
⅔ cup shortening softened
⅓ cup white granulated sugar
2 eggs beaten
⅔ cup real bacon bits You can use real bacon finely chopped (about 6 slices) or lighten it up with turkey bacon or store-bought bacon bits
½ teaspoon maple extract
1 cup orange juice
1 teaspoon orange zest
⅔ cup maple syrup * low sugar/no sugar added
1 cup canned cranberry sauce

US Customary - Metric

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Instructions

Preheat oven to 400 degrees F/205 degrees C. Generously spray muffin pan with non- stick cooking spray (or use parchment muffin cups).
In a large bowl, mix flour, cornmeal and baking powder and set aside.
In a separate medium bowl, cream shortening and sugar. Add orange juice, orange zest, syrup, maple extract and beaten eggs.
Combine dry ingredients and wet ingredients. Fold in bacon bits.
Spoon muffin batter into each muffin cup to ½ full.
Drop approximately 2 teaspoons of cranberry sauce onto the batter.
Then add the batter to fill up the muffin cup and swirl with a knife, swirling down to the bottom and up and around.
Bake in preheated oven for 12- 15 minutes or until tester/toothpick comes out clean and muffins are lightly browned. *It may take 15-20 minutes for you, as I live at a higher altitude.
Cool for 5 minutes in muffin pan, then remove to wire rack to continue cooling.
Serve warm or cold, with a little butter (if desired)

Notes

Expert Recipe Tips:

- Use whole cranberry sauce (if possible). For the best look, go with whole cranberry sauce—it holds its shape better and looks more appealing than jellied.

- Don't drain your leftover cranberry sauce. Leftover cranberry sauce will begin to separate the longer it sits in the fridge. But don't drain it! Instead, whisk it until it comes together.

- Don't overmix the batter. Once you combine the wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense muffins instead of light and tender ones.

- Use parchment baking cups or generously spray the muffin tin. Cornmeal-based muffins can stick more than regular ones. Parchment muffin liners or a good non-stick spray will ensure easy release.

- Swirl gently for best results. When swirling in the cranberry sauce, use a butter knife or toothpick and swirl just enough to distribute it without fully blending it into the batter. This gives you those gorgeous cranberry ribbons and pockets of flavor.

- Don’t skip the orange zest. Even a little bit of zest adds a big punch of fresh citrus flavor that really brightens the muffins and complements the cranberry.

- Adjust baking time for altitude. At higher altitudes (like where I live), baked goods may take longer. Start checking at 12 minutes, but don’t be surprised if they need 18–20 minutes. Use the toothpick or cake tester test!

- Use real bacon bits for better texture. Store-bought bacon bits work in a pinch, but finely chopped, cooked bacon (preferably turkey bacon) will give you a much better bite and smoky flavor.

- Try them with butter or cream cheese. These muffins are delicious on their own, but spreading on a little butter or even some whipped cream cheese takes them to the next level—especially when warm!

Storage:

These Cranberry cornmeal muffins can be stored at room temperature in an airtight container, for up to a day, then they should be moved into the fridge for up to 3 additional days. This recipe freezes well for up to 3 months (in a sealed container or Ziplock freezer bag).

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