I generally like to make my own cranberry sauce for holiday dinners, but if you happen to have some extra cans of Ocean Spray cranberry sauce in your cupboards, this is a great way to use it up. They muffins are great for winter morning brunch and are incredibly moist. Feel free to substitute whole wheat flour, or a combination of both.
¼ cup sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
2 cups unbleached all-purpose flour or whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup sugar
2 tablespoons cream cheese, at room temperature
2 eggs, at room temperature
1 teaspoon vanilla
1 teaspoon grated orange zest
½ cup milk
1 cup (8 ounces) whole cranberry sauce
½ cup walnuts, toasted and chopped
1. Mix sugar and spices together in a small bowl and set aside.
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line standard muffin tin with papers and spray with nonstick vegetable cooking spray.
2. Whisk flour, baking powder, and salt in medium bowl until combined; set aside
3. Beat butter and sugar on medium-high speed until light and fluffy, 2-3 minutes. Beat in cream cheese and mix for 30 seconds. Add eggs, vanilla, and zest and beat to combine. Remove bowl from mixer stand and add flour mixture and milk and, using wooden spoon or rubber spatula, mix together until just combined. Fold in cranberry sauce and nuts; don't overmix.
4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Sprinkle each muffin with 1 teaspoon of sugar/spice mixture.
5. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.