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?

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!

Prep: 15 mins
Cook: 20 mins
Total: 35 mins

Leftover Cranberry Sauce Muffins

3.4 stars from 5 ratings
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

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 (can substitute almond milk)
  • 1/3 cup vegetable oil
  • 1 egg

Instructions

  • 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, salt, 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 3/4 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.

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