• Home
  • About
  • Recipe Index

Cookie Madness

menu icon
go to homepage
  • Home
  • About
  • Recipe Index
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
×
Home » Muffins

Orange Cranberry Swirl Muffins

Modified: Sep 18, 2021 · Published: Nov 27, 2010 by Anna · This post may contain affiliate links · 4 Comments

Jump to Recipe

This recipe for Orange Cranberry Swirl Muffins is a great way to use leftover cranberry sauce. I should know. I always have tons left after every Thanksgiving meal, and it's not because I make bad cranberry sauce. For some reason people just aren't into it. So I started looking for ways to use the inevitable leftover cranberry sauce, and that's how these muffins came about.

Orange Cranberry Swirl Muffins
If you don't have cranberries, just make them as orange muffins.

Orange Cranberry Swirl Muffins

The point here is to use up cranberry sauce, but you can also just make these as regular orange muffins. They are large and fluffy. Since I like muffins with big rims, I pile the muffin batter into the cups and get about 6 muffins. If you want smaller, shorter muffins, fill just to the top and you should get 9.

Other Leftover Cranberry and Sauce Ideas

Orange Cranberry Swirl Muffins are just one idea for using leftover cranberry sauce. Another really good dessert using sauce is the Cranberry Chocolate Fudge Cake. The recipe calls for canned cranberry sauce, but you can substitute leftover homemade cranberry sauce. The Cranberry Nut Bars and the Sliced Cranberry Cookies with Pecans call for leftover fresh cranberries rather than sauce.

  • Cranberry Chocolate Fudge Cake
  • Cranberry Nut Bars From Leftover Cranberries
  • Sliced Cranberry Cookies with Pecans

Recipe

Orange Cranberry Swirl Muffins

Orange Cranberry Swirl Muffins

Anna
Muffins made with leftover cranberry sauce
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Cooling 1 hour hr
Total Time 1 hour hr 35 minutes mins
Course Breakfast
Cuisine American
Servings 6

Ingredients
 

  • 1 ½ cups flour 6.8 oz
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ scant cup granulated sugar
  • 1 ½ teaspoons orange zest loosely packed
  • 5 tablespoons unsalted butter softened
  • 1 large egg room temperature
  • ¼ teaspoon vanilla extract
  • ⅓ cup orange juice
  • ¼ cup sour cream room temperature
  • ½ cup or so -- doesn't have to be precise leftover cranberry sauce

Instructions
 

  • Preheat oven to 375 degrees F. Spray 6 (or 9) muffin cups with flour-added cooking spray.
  • Mix together flour, baking powder, baking soda and salt; Set aside. In a large or medium size mixing bowl, mix the sugar and orange zest together with your fingers or a spoon until the sugar turns orange. Add the softened butter and beat with a hand held mixer until mixed, then add egg and vanilla and beat until fluffy.
  • With a mixing spoon or a heavy duty scraper (I do all my mixing with a spatula scraper), stir in half of the flour mixture. Stir until almost blended then stir in the orange juice and remaining flour mixture. Stir until flour is mixed in then mix in the sour cream, being careful not to overbeat the muffin batter.
  • Spoon just enough muffin batter into each cup to cover the bottom (about 2 tablespoons – slightly less if you’re making 9). Spoon a rounded teaspoon of cranberry sauce over muffin batter. Add a second layer of muffin batter and a second layer of cranberry sauce. Top muffins with a final layer of batter – it will be stiff and come up over the top of the muffin pan. Drizzle a little cranberry sauce over top, but try to keep it from getting on the pan where it will stick. Bake at 375 for 22 minutes-24 minutes. Let cool in pan for about 5 minutes, then carefully remove from pan.
Keyword Cranberry Sauce, Orange
Tried this recipe?Let us know how it was!

More Muffin Recipes on Cookie Madness

  • Cottage Cheese Bran Muffin
    Cottage Cheese Bran Muffins
  • Apple Spice Cake Muffin
    Apple Spice Cake Muffins
  • Pineapple Corn Muffin with butter on it and a high crown.
    Pineapple Cornbread Muffins
  • Olympics Chocolate Muffins with baked on ganache.
    Olympics Chocolate Muffins

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *






  1. the blissful baker says

    November 28, 2010 at 1:17 am

    what a great way to use up leftover cranberry sauce! these muffins look delicious. i love the cranberry/orange flavor combo.

  2. x3Baking says

    November 27, 2010 at 12:14 pm

    The muffins are very pretty. It looks like the crumb is pretty delicate. 🙂 I wonder how the cranberry sauce would be in little cheesecake cups.

  3. Greek Girl from Queens says

    November 27, 2010 at 10:37 am

    Next time I have some leftover cranberries or cranberry sauce, I'm definitely going to bake up a batch of these beauties. What I did have on hand, though, were a couple of oranges, one very ripe banana, ground almonds and dessicated coconut...with the hubby asking for a sweet, I came up with a batch of what I've decided to nickname 'tropical muffins.' They were tasty, but I think I'd have liked the cranberry and orange combination more. Hope you had a lovely Thanksgiving.

  4. Louise says

    November 27, 2010 at 9:47 am

    These look really tasty.

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

Hello!

I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

About

Footer

About

Privacy

Contact

    Cookie Madness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    © All rights reserved. Do not copy, distribute, or reproduce without permission.