Posted by on Wednesday, November 23, 2011 in Veggie Dishes Everyone Loves

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!

Leftover Cranberry Sauce Muffins
Prep time
Cook time
Total time
Hearty, tangy muffins using leftover cranberry sauce. They’re ridiculously easy to whip up, just perfect for that lazy morning after a big holiday.
Recipe type: Breakfast
Yield: 12 muffins
  • 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
  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 ¾ 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