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Gluten-Free Spiced Cranberry Sauce Corn Muffin Recipe

Your leftover Thanksgiving cranberry sauce is the key to these super delicious gluten-free muffins. They make for a lovely morning or afternoon snack with coffee!

Course Breakfast, Snack
Cuisine American
Keyword unique muffin recipes, recipes for Thanksgiving leftovers, how to use up leftover cranberry sauce
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Calories 242 kcal
Author Valentina K. Wein

Ingredients

For the topping

Instructions

  1. Preheat the oven to 350°F, adjust a rack to the center of the oven and prepare a muffin tin with 12 paper cups.

  2. In a large mixing bowl, combine the first six ingredients, and mix to blend. Set aside.

  3. In another large mixing bowl, gently whisk the eggs with the buttermilk until smooth. Add the vanilla and cranberry sauce and mix until everything is evenly incorporated. Then fold in the melted butter.

  4. Make a well in the center of the dry ingredients. Slowly pour the wet ingredients into the well, and mix everything together.
  5. Divide the batter among the dozen paper cups.

For the topping:

  1. In a small bowl, mix the brown sugar and cinnamon, and sprinkle this evenly over each muffin.

  2. Place the filled muffin tin in the preheated 350°F oven, and bake until they're set and are just beginning to turn golden, 17 to 20 minutes.

  3. Let the muffins cool in the muffin tin for at least 15 minutes. Then remove them and cool them on a rack for about 30 minutes.