Is there extra cranberry sauce taking up room in your refrigerator after the holidays? This muffin recipe gives you another way to enjoy this Thanksgiving holiday staple. I added a pistachio crumble since we always seem to have those at the house around that time of year too. I have included a simple cranberry sauce recipe just in case you don't have leftovers around.

Cranberry Sauce Muffins with Pistachio Crumble

by Inspired by the Seasons

For Muffins:

2 c all-purpose flour
1 T baking powder
1 c sugar
1/4 tsp salt
2 eggs, beaten
1 c milk (I used 2 %)
1/4 c butter, melted
1 tsp vanilla
1/2 c cranberry sauce (or make the simple recipe below)

For Topping:

1/2 c all purpose flour
1/4 c pistachios chopped
2 T brown sugar
1 T granulated sugar
3 T melted butter

Preheat oven to 400 degrees and line a muffin tin with paper or grease with butter.

For muffin batter, in a small bowl, combine flour, baking powder and salt. In a large bowl stir together the eggs, milk, butter and vanilla. Stir until just combined. Then add cranberry sauce in dollops and swirl in with a spoon to help distribute evenly.

To make topping, in a small bowl, combine first 4 ingredients and then add melted butter stir until crumble forms.

Fill prepared muffin tin with batter until 3/4 full. Add crumble and gently press into batter.

Bake 22-27 minutes until golden brown.

To make your own cranberry sauce:

In a sauce pan add 2 c fresh cranberries, 1/4 c applesauce, 3 tsp freshly grated ginger and 1/3rd c brown sugar, I T water, simmer 7-10 minutes until it breaks down into a sauce