Cranberry sauce is arguably one of the best parts of Thanksgiving – especially the homemade stuff. Which is probably why I tend to go overboard and whip up way more than is needed. If a little is terrific, a lot is even better! Right?
So inevitably, we end up with leftovers. While there are a gazillion things you can do with the delicious stuff, this is one of my favorites – Leftover Cranberry Sauce Muffins. They’re hearty and tangy and perfect for that lazy morning after.
So enjoy yourself on Thanksgiving, and enjoy a batch of these the day after. Happy Holidays to you!
- 1½ cups all-purpose flour
- 1 cup + 3 tablespoons rolled oats (reserve the 3 tablespoons for the tops)
- ½ cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1½ cups leftover cranberry sauce
- ½ cup milk
- ⅓ cup vegetable oil
- 1 egg
- Preheat oven to 400 degrees Fahrenheit.
- Grease a 12-cup standard-size muffin tin (or add liners).
- In a large bowl, whisk together the flour, 1 cup oats, brown sugar, baking powder, baking soda and cinnamon.
- In a medium bowl, whisk together the cranberry sauce, milk, vegetable oil and egg.
- Pour the wet ingredients into the dry ingredients and stir just until blended.
- Divide the batter between the 12 muffin cups – about ¾ to all the way full.
- Sprinkle with the three tablespoons oats.
- Bake for 20 minutes or until tops spring back when you touch them and a toothpick inserted into the middle comes out dry.
- Let cool for about five minutes. Serve.
Originally published on The Hazel Bloom, November 23, 2011. Updated and posted on Kitchen Treaty, October 28, 2012. More about this
What I can’t figure out about cranberry sauce is that if it’s so good, why is there any leftover? I love cranberries but not cranberry sauce. Actually that’s not true, I don’t think I’ve ever tried it. I can’t give up the gravy.
I just made these with leftover homemade cranberry ‘relish’ I’ll call it. Muffins came out great! The only thing I’ll do differently next time is to leave them in the oven another minute or two. The muffins came out cooked all the way through, but *just*, probably because I stuck the muffin tray on a cookie sheet just in case there was any overspill. (There wasn’t; you can truly fill the muffin tins all the way up.) Thanks for the recipe!
Leftovers or not, this looks yummy!
Just put a batch in the oven. I was wondering what to do with cranberry sauce left-overs. Perfect for a cold Alaskan morning.
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Where do you get the cute cupcake liners?
An grocerie store sells the liners, I get mine at Walmart for about a dollar for fifty of them.
Good muffins, but I thought they were a little too sweet. Does anyone know how to determine the number of calories per muffin for this recipe?
If I wanted to add bananas to these muffins how do you think I would do that? Substitute them for 1/2 of the cranberry relish?