Anyone who has ever made cranberry sauce no doubt has a container of it left over in their ice box. And given it has such a long refrigerator shelf life, it usually stays for quite some time. Well, as Thanksgiving approaches it’s time to find some creative uses for that left over relish. This has to be my favorite! Pin this for Black Friday and don’t skimp on the crumble topping!

Photo bomb 😃

For the Crumble Topping

1/2 cup flour
1/3 cup brown sugar
1/2 teaspoon Kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1 heaping tablespoon grated orange rind from whole grated orange (save the rest of the batter)
1 heaping tablespoon chopped pistachios
1/3 cup melted butter

Microplane the rind from one orange. Combine all above ingredients into a bowl, stir in the butter and set aside. Preheat your oven to 350º.

For the Muffins

2 cups sugar
1 cup vegetable oil
2 large eggs, beaten
1 ½ teaspoons Vanilla Extract
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 ½ cups cranberry sauce

Combine the sugar, oil, eggs and vanilla into a bowl until sugar is mostly dissolved. Stir in the remaining orange rind.

Combine the flour, baking soda and salt and fold into the egg mixture until thoroughly combined.

And the milk and continue stirring to combine. Gently fold in the cranberry sauce.

Let batter rest for 10 minutes while you prepare the muffin cups. I used the large ones today but any muffin tins will work. Spray with Pam or something similar, or line the muffin tins with paper cups. Pour the batter into the cups filling 2/3-3/4 of the cup. Leave room for rising.

Sprinkle with the crumble mixture. Pop into your preheated oven and bake for 30 minutes. Rotate the pan 20 minutes through if your burner is in the back.

They are ready when you can stick a toothpick in and it comes out clean. Let rest for 10 minutes before taking them out of the pan.

Best eaten warm with lots of butter!!

PRINT RECIPE

Cranberry Sauce Muffins with Pistachio Orange Crumble

Use up that leftover Cranberry Sauce!

Author: GalleyPirate

Ingredients

For the Crumble Topping

• ½ cup Flour
• ⅓ cup Brown sugar
• ½ tsp Salt
• ½ tsp Cinnamon
• ¼ tsp Cardamom
• 1 heaping tablespoon grated orange rind from whole grated orange (save the rest of the batter)
• 1 heaping tablespoon chopped pistachios
• ⅓ cup Melted butter

For the Muffins

• 2 cups Sugar
• 1 cup Vegetable oil
• 2 Large eggs, beaten
• 1½ tsp Vanilla extract
• 4 cups Flour
• 4 tsp Baking powder
• 1 tsp Salt
• 1 cup Milk
• 1½ cups Cranberry sauce

Instructions

For the Crumble Topping

• Microplane the rind from one orange. Combine all above ingredients into a bowl, stir in the butter and set aside.
• Preheat your oven to 350º.

For the Muffins

• Combine the sugar, oil, eggs and vanilla into a bowl until sugar is mostly dissolved. Stir in the remaining grated orange rind.
• Combine the flour, baking soda and salt and fold into the egg mixture until thoroughly combined.
• And the milk and continue stirring to combine. Gently fold in the cranberry sauce.
• Let batter rest for 10 minutes while you prepare the muffin cups. Spray with Pam or something similar, or line the muffin tins with paper cups. Pour the batter into the cups filling 2/3-3/4 of the cup. Leave room for rising.
• Sprinkle with the crumble mixture. Pop into your preheated oven and bake for 30 minutes. Rotate the pan 20 minutes through if your burner is in the back.
• They are ready when you can stick a toothpick in and it comes out clean. Let rest for 10 minutes before taking them out of the pan.

Notes