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?

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!

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

Ingredients:

  • 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

Directions:

  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

 

Originally published on The Hazel Bloom, November 23, 2011. Updated and posted on Kitchen Treaty, October 28, 2012. More about this

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20 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 replied on February 22nd, 2012 on 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 replied on December 6th, 2013 on 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 replied on February 4th, 2014 on 4:46 am

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

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