These cranberry gingerbread muffins are just incredible. They would be a perfect Thanksgiving breakfast or better yet, the day after when you can use up your leftover cranberry sauce. They don’t take long at all to put together and would be a quick, warm, and delicious welcome after your early morning Black Friday shopping.
The recipe is for a gingerbread muffin that has cranberry sauce swirled through it and then is topped with a cinnamon oat streusel. You can’t get much better than that for holiday flavors. I used homemade cranberry sauce, but pretty much any cranberry sauce or relish would work. The recipe I used is the same one I used to top my cranberry shortcakes and can be found within that recipe here. And, they are super moist. You don’t really even need to butter them! Hope you enjoy!
- 2 1/3 cups all-purpose flour
- 2 tsps. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground ginger
- 1/2 tsp. ground cinnamon, divided
- 1/4 tsp. ground cloves
- 1/2 cup dark brown sugar
- 1/2 cup (11/2 sticks) butter, melted
- 1 egg
- 1 egg yolk
- 1 cup milk
- 1/2 cup cranberry sauce
- 1/3 cup all-purpose flour
- 1/3 cup rolled oats
- 1/4 cup brown sugar
- 1/4 tsp. cinnamon
- 1/4 cup butter, melted
- Muffins: Preheat oven to 375 degrees.
- Line the cups of a 12 cup muffin pan with paper liners.
- Stir together 1/2 cup dark brown sugar and 1/2 cup melted butter.
- In a separate bowl, whisk together egg, egg yolk, and milk.
- Stir baking powder, baking soda, salt, ginger, cinnamon, and cloves into milk mixture, whisking until well combined.
- Stir in flour and butter mixture, stirring just until moistened.
- Fold in cranberry sauce.
- Fill muffin cups 2/3 to 3/4 of the way full.
- Top each muffin with a little of the topping mixture (See topping instructions below.).
- Bake for approximately 20 minutes or until a wooden pick inserted in the center of one muffin comes out clean.
- Topping: Stir together flour, oats, brown sugar, cinnamon, and melted butter.