Serious Eats: Recipes

Bread Baking: Browned Butter Cranberry Muffins

[Photograph: Donna Currie]

After Thanksgiving, it's always interesting to see which leftovers disappear first, which get transformed into something else, and which stragglers remain after everything else is gone.

When we're done with turkey sandwiches, and the carcass and leftover vegetables have made their way into soup, there's usually one straggler left in the fridge: cranberry sauce. It lasts a long time before spoiling, like any jam or jelly. But there comes a point where I've had enough cranberry-smeared toast and it's time to get creative with the last of it.

Tips on Making this Recipe...
by hand-kneading »
in a stand mixer »
with a food processor »

Fortunately, cranberry sauce makes a great addition to muffins. The color is pretty, the sweet-tart of the berries is interesting, but the flavor doesn't scream "Thanksgiving leftovers." You can coax the flavor along with new ingredients, if you want to transform it even more. Ginger, orange zest or cinnamon would be lovely depending on what's already in your sauce, or just use it plain. If your homemade sauce was good, it will make very nice muffins. So nice, in fact, that you might want to grab a few extra bags of cranberries and freeze them so you can make this again when the berries have disappeared completely from the stores.

I've only tried this recipe with my own homemade sauce, so I'm not sure how it would work with a store-bought sauce. I'm guessing that a chunky one would work much better than a plain jelly—that might throw off liquid ratio too much.

This recipe isn't super-sweet. These muffins would be perfect with breakfast, brunch, or dare I say it? even with dinner.

About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. She launched the blog Cookistry and has now joined the Serious Eats team with a weekly column about baking.

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