If you have cranberry sauce leftover from your winter holiday meal, you should make these Cranberry Sour Cream Oatmeal Muffins! This is a super simple recipe with just a few minutes of prep that your family will love! These oatmeal muffins taste. These muffins are hearty and soft and make the perfect breakfast, lunch, or snack. If you don’t have cranberry sauce, jam or fruit compote will also work with this recipe.
When I was a kid, my mom made us ” muffin surprise,” a basic muffin recipe with a ” surprise” flavor of jam in the middle of each muffin. I thought cranberry sauce would taste wonderful with my favorite oatmeal muffin recipe. If you have any cranberry sauce leftover from Thanksgiving or any other holiday, you should try making these leftover cranberry sauce muffins
Ingredients Needed:
1 cup rolled oats
1 cup all-purpose flour
3/4 cup sugar
One teaspoon of baking powder
One teaspoon of baking soda
One teaspoon cinnamon
Two eggs
3/4 cup vegetable oil
1 cup sour cream
1 teaspoon of vanilla extract
One tablespoon of cranberry sauce per muffin
Recipe substitutions: You can substitute melted butter if you don’t have vegetable oil. You can substitute brown sugar for white sugar if you like. If you do this, you will want to cut the measurement of brown sugar in 1/2.
Recupe additions: You can add additional ingredients to your muffins. Dried cranberries, orange zest or nuts
Equipment
Muffin Tin
Muffin Cups or Muffin liners.
Whisk or hand mixer or a stand mixer.
Wire rack for cooling
Large bowl
Instructions
1. Preheat the oven to 350 degrees f
2. Line your muffin pan with cupcake liners.
3. Mix dry ingredients, oats, flour, sugar, baking powder, baking soda, and cinnamon in a medium mixing bowl.
4. Stir wet ingredients into the flour mixture. Oil, sour cream, egs, and vanilla.
5. Fill each muffin liner halfway. Add one tablespoon of cranberry sauce to the first layer of batter.
6. Fill each muffin liner halfway. Add one tablespoon of cranberry sauce to the first layer of batter. Top off each muffin by filling up the muffin liner with batter over the cranberry sauce.
7. You can choose to sprinkle some oatmeal on top of each muffin, but it isn’t necessary.
8. Bake muffins for 20-22 minutes. You can check them with a toothpick if you like. Remove from the oven and let them cool on a wire cooling rack.
Storage:
These muffins will stay fresh at room temperature for 3-6 days. You can also store them in the freezer for three months. Make sure you let the muffins cool completely before freezing them. I do not recommend storing muffins in the fridge. It will dry them out.
This batch of muffins won’t last long. One reason why I love making muffins is that the total to make them is pretty short! This is a great way to use up your Thanksgiving leftovers If you don’t have leftover cranberry sauce you can use canned cranberry sauce, your favorite fruit jam, lingonberries, apple butter or anything else you can think of!
DId you make these oatmeal muffins? I would love to hear how they turned out for you! Please comment below this blog post or tag me on social media and let me know how they turned out for you! You can find me on Facebook, Twitter, Instagram, and Pinterest.
