People always look at me weird when I say this, but I don’t really do Thanksgiving. Is that weird? Growing up, my sister and I always worked in retail so Thanksgiving really just meant getting rest before Black Friday shopping for us. None of us were huge fans of Turkey, and a full Thanksgiving meal was a lot of work for mom to make for the four of us, including me, the child who didn’t eat anything (seriously, I’m so picky). So Thanksgiving to me was watching TV, eating my mac and cheese, getting ready for Black Friday, and I was totally OK with that.
Now that I’m out of the retail business (thank God!) and my eating habits have improved, I have my Thanksgivings back. In fact, last year was the first year I had a full Thanksgiving without the stress of work, and it was lovely. Andrew and I made the trek to NorCal to visit his family for a few days, and they did the whole Thanksgiving spread, complete with turkey and pumpkin pie. Then my family gets us for Christmas because we go ALL OUT as soon as Thanksgiving is over.
Anyway, my point to all of this is I can enjoy Thanksgiving again this year! And this recipe for cranberry sauce cream cheese streusel muffins is all about using leftover Thanksgiving cranberry sauce! They’re sweet and lightly tangy and topped with an amazing streusel topping with pieces of full cranberries. I see cranberry sauce as the thing on the Thanksgiving table that tends to get overlooked, so don’t let it go to waste! Plus, you can make this entire recipe with just ONE BOWL. Bonus!
- 1/2 cup butter, room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup milk
- 2 cups flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup whole berry cranberry sauce (can add more if desired)
Preheat the oven to 375 degrees. Line a muffin pan with cupcake liners.
Beat the butter and sugar until crumbly. Add eggs and vanilla, and beat for about 15 seconds until combined. Slowly add in the milk, then mix in the flour and baking powder until barely mixed. Then stir in the cranberry sauce until combined – it’s OK if it’s more ribbon-like than fully mixed.
Divide the batter among the lined cupcake cavities, filling about 1/2 full to leave room for the filling and topping. Set aside.
- 8oz. package of cream cheese
- 1/3 cup granulated sugar
- 1 tsp vanilla
- 1 egg yolk
Beat the cream cheese and sugar until creamy. Add the egg yolk and vanilla and mix well. Then scoop about a tablespoon of cream cheese into each cavity and gently press it into the batter with a spoon. It will stay toward the top when baked, but you don’t want it to just sit on top of the batter, so press it in lightly.
- 1/2 cup flour
- 1/4 cup packed light brown sugar
- 4 tablespoons (1/4 cup) unsalted butter, room temperature
Make the streusel by combining the flour, brown sugar and butter into a bowl and mixing with a fork until crumbly. Sprinkle the crumbs on top of the batter and bake for 20-22 minutes until lightly brown. Let cool on a wire rack until cool enough to touch, and remove the muffins from the pan to cool completely.
Enjoy a batch of these anytime! Luckily, the grocery store sells canned cranberry sauce all year round.