Cranberry Carrot Muffins

November 25, 2018

Cranberry Carrot Muffins - Lip Smackin' Good

The days after Thanksgiving leave us all in a bit of a pickle when it comes to food. The day of the big feast gives us all our glorious, gut-busting fill of turkey, gravy, cranberry sauce and mashed taters! But then there come the days after Thanksgiving—where the fridge is stocked with enough leftovers to feed a small army. Eating the same flavors day after day tends to get a little old. So that’s where Thanksgiving-leftover recipes come in.

So don’t toss those leftover roasted carrots, because you’ll need them along with whatever cranberry sauce you may have left, or better yet— our Lip Smackin’ Good Cranberry Relish. This recipe for moist, warm Cranberry Carrot muffins are bound to become your household’s new holiday favorite.


  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground ginger

  • 1/2 cup (1 stick) unsalted butter, at room temperature

  • 3/4 cup sugar

  • 2 large eggs, at room temperature

  • 1 cup pureed cooked carrots

  • Zest of 1 orange

  • 1/2 cup Lip Smackin’ Good Cranberry Relish

  • 2 tablespoons granulated sugar, for sprinkling



  1. Preheat the oven to 375 degrees F. Line a 12-portion 1/2-cup muffin tin with paper liners.

  2. In a large bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg and ginger.

  3. In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, cream the butter on medium speed until lightened. With the speed on low, slowly add the sugar. Increase speed to medium high and beat until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating between each addition and scraping down the bowl as necessary with a rubber spatula. Add the carrot puree and orange zest and beat until well combined. With the mixer set on low, slowly add the dry ingredients and mix until just combined— be sure not to overbeat. Remove the bowl from the mixer and with a rubber spatula, gently fold the cranberry relish into the batter until evenly distributed.

  4. Evenly divide the batter among the lined muffin cups and sprinkle a little sugar over the top of each. Bake in the center of the oven until light golden brown and a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in the pan on a rack for 10 minutes. Remove muffins form the pan and transfer to a rack to cool completely. Serve warm or at room temperature.

Be sure to order your Lip Smackin’ Good Cranberry Relish so you can make this post-Thanksgiving treat.

Enjoy y’all!