I came up with this recipe to help use up some of the leftover cranberry sauce from Thanksgiving Dinner. My cranberry sauce has orange and dried apricots in it. which was a perfect complement to the muffins. I like to make jumbo muffins, but you could do 12 regular sized ones and adjust the baking time a bit. These muffins have a delicious jammy center that are just delicious. I love my Norpro cookware which is nonstick and I also spray with cooking spray that ensures easy extrication from the pan.
Yield: 6 jumbo muffins
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 2/3 cup Greek yogurt
- 2 teaspoons pure vanilla extract
- 3 Tablespoons freshly squeezed orange juice
- 1/2 cup vegetable oil
- 1 1/2 Tablespoons freshly grated orange zest
- About 1 1/2 cups leftover cranberry relish
for streusel topping:
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1 teaspoon cinnamon
- ¼ cup melted unsalted butter
- grated orange zest (optional) for garnish
Preheat oven to 400F degrees and line standard muffin pan with paper liners or spray with cooking spray.
Make the streusel topping first by combining the flour, sugar cinnamon and butter in a bowl. Crumble with your hands until small lumps form. Place in fridge or freezer while you make your muffins.
To make the muffins whisk together flour, baking powder, and salt in a large bowl and set aside.
In a medium bowl, whisk together eggs, orange zest, and granulated sugar until combined. Whisk in yogurt, orange juice, and oil.
Fold wet ingredients into dry ingredients and whisk everything together.
Divide half the batter evenly into prepared muffin tins. Using a cup of cranberry relish (a heaping tablespoon or so), spoon the relish on each muffin leaving a slight border so relish doesn’t quite touch the edges of muffins. Take remaining batter and fill the 6 muffins evenly. Take your streusel topping and generously distribute evenly over each muffin. Then take remaining 1/2 cup or so of relish and dollop it on top of each muffin.
Place them in the oven, bake about 18-20 minutes or until the toothpick inserted in the center comes out clean. Grate some fresh orange zest on top as desired. Enjoy!