Cranberry Swirl Muffins (or Jam Swirl, or…)
Thanksgiving and the harvest season have just passed–which means that most American refrigerators and cupboards are full. Do you have an abundance of leftover cranberry sauce? A bonanza of canned jam? Well these Cranberry Swirl Muffins (or Peach Jam Muffins or…) may be just what you need.
Cranberry Swirl Muffins with Coffee
The origin of this recipe really began a few years ago, when I won a Thanksgiving Leftovers contest sponsored by the Milwaukee Journal/Sentinel. Since then I have felt obligated to come up with annual new ways of dealing with leftovers, and cranberry sauce is one of my favorites. I am truly obsessive about it–and slightly afraid that this is how neurotics are made.
Swirl in a spoonful of warmed cranberry sauce
Sealing the deal was the fact that the older girls were coming home from school and the family would be united again. I found a recipe for swirled jam bread that I decided to adapt, changing bread to muffins, jam to cranberry sauce and unhealthy to almost healthy. Okay it’s pretty much a new recipe but I’m thankful for the concept!
A bowl full of cranberry swirl muffins
My middle daughter (formerly-known-as-my-picky-daughter) arrived home early on Thanksgiving, looking tired and hungry, and the still warm muffins were waiting. Despite the long trip, she wrinkled up her nose at them and began rummaging through the cupboards. Expediency won out, she circled back and tasted declaring, “these are good!” By the time we left for Thanksgiving dinner, only crumbs remained.
Whew, another foodie crisis averted.
Cranberry Swirl Muffin Closeup
What are your favorite (Thanksgiving or other) leftover uses?
- 1/4 c butter, melted
- 1 t vanilla extract
- 2/3 c skim milk
- 2 eggs, beaten
- 1 c whole wheat pastry flour
- 1 c unbleached all purpose flour
- 1/2 c sugar
- 2 t baking powder
- 1/2 c chopped pecans (optional)
- Scant 1 c cranberry sauce, warmed to soften
- Combine beaten eggs, milk, vanilla and melted butter.
- Sift together flours, sugar and baking powder.
- Combine wet and dry ingredients and pecans stirring until just blended. Spoon into 12 lined muffins cups.
- Top each muffin with a spoonful of cranberry sauce and stir to swirl in. (This isn't pretty but the results are worth it)
- Bake at 400 for 20-25 minutes until muffins are golden.
The words “cranberry swirl” just made me swoon. Looks like a lively holiday muffin. Hoping you have a wonderful holiday season, Inger, with lots of good food.
Best wishes for wonderful holidays to you too Kathy!
these are glorious muffins to me…i like the generous amount of cranberry sauce in it..tho i hv not tasted cranberry sauce in muffins, i believe they must be so good that they were all finished within a short time! inger, who said they are not pretty? they look wonderful!
Thanks Lena. I think my daughter built up a lot of hunger for homemade food while away at school!
Oh my goodness…I so want to try these- they look fantastic!
I hope you get the chance to try these!
Hi Inger, what an awesome and delightful cranberry muffins! It’s also a great way to use up whatever leftovers and no wastage. Thumbs up to you and cheers 🙂
Yes, I do hate waste Ivy–and wasn’t this a fun way to avoid it!
These muffins look like a perfect addition to any breakfast or brunch table during the holidays! Just lovely, Inger! I love to add leftover pumpkin to cooked oatmeal…so good!
Thanks Kathy! And great idea on the pumpkin–it is so nutritious I am always looking for new things to do with it!
Your muffins look gorgeous! I have a few turkey leftover recipes that I rely on, including a tetrazzini that I love.
Tetrazzini is a great idea Beth! I make a turkey after Christmas to have leftovers when the kids are all home and should try this for something new!
OMY! I love these muffins Inger ! Look stunning!!!!
xo
Thanks Gloria!
These look great! Somehow I ended up with leftover pumpkin purée this year (of all things) instead of cranberry sauce.
I think I can still help Lynn (as a pumpkin crazy person 😉 ) A couple of ideas…
Pumpkin Spice Latte https://artofnaturalliving.com/2012/11/19/all-natural-pumpkin-spice-latte-50-of-vitamin-a/ or
Pumpkin Cream Cheese Dip https://artofnaturalliving.com/2013/11/05/spiced-pumpkin-cream-cheese-dip/
Both pretty easy (in case you have your hands full)!
It’s like you read my mind – I was thinking that a pumpkin spice latte would be a good way to use it up. 🙂 Will be trying that tomorrow!
Hi Inger!
Well, you already know I have a slew of cranberry sauce just waiting for a “home.” I think it’s adorable that your daughter “gave in” for a taste, lol…I’m liking this recipe but this time, I may be using some strawberry/peach jam from Summer’s bounty. I need a reminder, yes, this early in the season, lol…Thanks for sharing, Inger. They look delicious!!!
I have a few jars of jam left from last season, so that was my initial thought. Then I realized how close we were to Thanksgiving and the rest is history. I do always think of you and Marion though when cranberry sauce comes up!
What a great way to use extra cranberry sauce (of which there’s always so much lol) I’m totally going to try this!
You know I love cranberry sauce, but it can get overwhelming.
I currently have these in the oven baking!! So glad to use the extra cranberries.
Glad to help Erica!
What a lovely muffin for breakfast, delicious!
Cheers
Choc Chip Uru
i feel like i’ve seen SO many uses for leftover cranberry sauce, but this one speaks to me. what a beautiful batch of muffins!
Thanks Grace. You know now that you mention it–and now that I am finally getting to read my Nov/Dec magazines, I AM seeing a lot of cranberry sauce. Perhaps I can skip feeling obligated about leftover recipes next year 😉
Beautiful, colorful muffins. I’m sure they are also tasty.
Thanks Freeda!