Leftover Cranberry Sauce Muffins

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?

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Leftover Cranberry Sauce Muffins recipe - Hearty, tangy muffins using leftover cranberry sauce. They're ridiculously easy to whip up, just perfect for that lazy morning after a big holiday.

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.

Leftover Cranberry Sauce Muffins recipe - Hearty, tangy muffins using leftover cranberry sauce. They're ridiculously easy to whip up, just perfect for that lazy morning after a big holiday.

So enjoy yourself on Thanksgiving, and enjoy a batch of these the day after. Happy Holidays to you!

Print Recipe

Leftover Cranberry Sauce Muffins

Hearty, tangy muffins using leftover cranberry sauce. They're ridiculously easy to whip up, just perfect for that lazy morning after a big holiday.

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


  • 1 1/2 cups all-purpose flour
  • 1 cup + 3 tablespoons rolled oats (reserve the 3 tablespoons for the tops)
  • 1/2 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups leftover cranberry sauce
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1 egg


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Grease a 12-cup standard-size muffin tin (or add liners).
  3. In a large bowl, whisk together the flour, 1 cup oats, brown sugar, baking powder, baking soda and cinnamon.
  4. In a medium bowl, whisk together the cranberry sauce, milk, vegetable oil and egg.
  5. Pour the wet ingredients into the dry ingredients and stir just until blended.
  6. Divide the batter between the 12 muffin cups - about 3/4 to all the way full.
  7. Sprinkle with the three tablespoons oats.
  8. Bake for 20 minutes or until tops spring back when you touch them and a toothpick inserted into the middle comes out dry.
  9. Let cool for about five minutes. Serve.

Adapted from Serious Eats

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26 Responses to “Leftover Cranberry Sauce Muffins”

  1. Apron Appeal posted on November 23, 2011 at 7:41 pm

    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.

  2. Kristen B posted on November 26, 2011 at 10:00 am

    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!

  3. Maria posted on November 26, 2011 at 12:42 pm

    Leftovers or not, this looks yummy!

  4. Toni McFadden posted on November 27, 2011 at 10:38 am

    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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  7. Mary posted on January 4, 2012 at 12:07 pm

    Where do you get the cute cupcake liners?

    • Sabrina posted on February 22, 2012 at 1:04 pm

      An grocerie store sells the liners, I get mine at Walmart for about a dollar for fifty of them.

  8. joyce stone posted on February 25, 2012 at 5:55 am

    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?

  9. Makenzie posted on May 8, 2012 at 1:06 pm

    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?

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  12. Lora posted on December 3, 2013 at 2:22 pm

    Just made these today with some leftover cranberry relish + added some craisins. Total hit at the office!!

    • Karen Troughton posted on December 6, 2013 at 2:15 pm

      Hi Lora, great idea to add dried cranberries! I’ll have to try that next time. Never too many cranberries!

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  17. Deborah posted on February 3, 2014 at 8:11 pm

    I was searching for something to do with that can of whole berry cranberry sauce that seemed doomed to a long wait in the back of the pantry for next Thanksgiving when I found this recipe. Wow! They are freaking delicious. Even my picky 16-year-old liked them and my 5-year-old ate three. Yum!

    • Karen Troughton posted on February 4, 2014 at 4:46 am

      Love it! I know the value of getting a picky kid to eat something … it feels like such a victory. :)

  18. Arends posted on December 2, 2014 at 4:20 pm

    These are great!  The recipe definitely makes about 18 muffins though.  Would have been even better if my cranberry sauce was made with nuts.

  19. Alison posted on January 4, 2015 at 3:30 pm

    Very good. Not too sweet..Made two batches to share with co-workers!

  20. Sally posted on January 4, 2015 at 6:23 pm

    These are terrible! So bland

    • Karen Raye posted on January 4, 2015 at 8:12 pm

      Bummer you didn’t like them! I think they’re great.

  21. Danielle posted on January 6, 2015 at 6:16 am

    Delicious and will make again. I was looking for something to do with my homemade sauce and I’m glad I stumbled across this recipe. I swapped some of the AP flour with whole wheat and some of the oil for unsweetened apple sauce. I also got 15 muffins.

  22. Jessica posted on February 26, 2015 at 12:28 pm

    I was looking for something to do with my leftover cranberry chutney, and this was a great way to use it up! I was craving a bran muffin, so I substituted the oats for 1 1/2 cups bran soaked in 1 c milk, then left out the milk further down the recipe. I also subbed the oil for applesauce and cut down the sugar. Sooo good! Yum. Thanks for the recipe!

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