My Leftover Cranberry Sauce Muffins

Every Thanksgiving, I always seem to have a little leftover cranberry sauce, and these Leftover Cranberry Sauce Muffins have become my favorite way to use it up.

They’re sweet, tangy, and just the thing for a cozy morning with coffee or tea. The combination of tart cranberries and soft, moist muffins feels like a hug on a chilly day.

This is a must try in your kitchen whether you’re amping up your holiday brunch menu, or you’re in search of easy muffin recipes.

Why You’ll Love This Leftover Cranberry Sauce Muffins Recipe

These cranberry sauce muffins are a perfect blend of tangy and sweet, making them a delightful treat for breakfast or a snack.

They’re incredibly easy to prepare, using pantry staples and those holiday leftovers you already have on hand.

The soft, moist texture and versatility of this recipe make it a must-try for anyone who loves baking simple, delicious treats.

Did you enjoy this easy Leftover Cranberry Sauce Muffins recipe? You’ll absolutely love our Chocolate Chip Cookies and The Best Red Velvet Brownies!

They’re both crowd-pleasers and so simple to whip up.

Ingredients You Need for these Cranberry Sauce Muffins

I always love recipes that use up ingredients already in the fridge, and these cranberry sauce muffins are no exception.

Here’s what you’ll need to make them:

• Leftover cranberry sauce: About 1 cup of cranberry sauce works perfectly. Whether it’s homemade or store-bought, as long as it’s sweetened, it’ll be great. If yours is extra tart, you might want to add a touch of sugar to the batter.
• All-purpose flour: This keeps the muffins light and fluffy. If you want a healthier twist, you can swap half the flour for whole wheat flour.
• Granulated sugar: Adds sweetness to balance the tanginess of the cranberries. You can use brown sugar for a slightly richer flavor.
• Baking powder: The magic that makes these muffins rise beautifully. Check the expiration date to make sure it’s fresh!
• Salt: Just a pinch to enhance the flavors.
• Egg: One large egg helps bind everything together. For an egg-free version, you can try using a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water).
• Milk: Regular milk works great, but I’ve also used almond or oat milk with good results.
• Vegetable oil: Keeps the muffins moist and tender. You could substitute melted butter or coconut oil if that’s what you have.
• Vanilla extract: A little vanilla brings a warm, cozy aroma to the muffins.

Whenever I make these, I think about how flexible this recipe is, you can really make it work with whatever you have.

It’s such a great way to make those holiday leftovers shine in a totally new way!

How to Make Leftover Cranberry Sauce Muffins

These leftover cranberry sauce muffins are incredibly easy to make and can be made in a flash, which is perfect for when those busy mornings or spur of the moment baking sessions roll around.

Here’s how I make them:

Preheat your oven to 375°F (190°C) and line or grease a muffin tin. In a large bowl, whisk together 2 cups of flour, 1/2 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.

In another bowl, whisk together 1 large egg, 1/2 cup of milk, 1/3 cup of vegetable oil, and 1 teaspoon of vanilla extract. I like to use a fork or a small whisk to make sure the egg breaks up and everything blends smoothly. This wet mixture is key to keeping the muffins moist and flavorful.

• Pour the wet ingredients into the dry ingredients and stir gently until everything is just combined. Don’t overmix, as that could make the muffins tough instead of soft and fluffy.
• The batter will be a bit thick, and that’s just how it should be! Gently fold in 1 cup of cranberry sauce, letting it swirl through the batter for a burst of fruity flavor in each bite.
• Spoon the batter into the muffin tin, filling each cup about three-quarters full. This allows the muffins to rise nicely. If you like, sprinkle a little sugar on top for a crisp, sweet finish.
• Bake in the preheated oven for 18-22 minutes, or until the tops are golden and a toothpick comes out clean. Your kitchen will smell incredible warm, sweet, and a bit tart from the cranberries.
• Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack. They’re perfect warm, but I also love them at room temperature with a cup of tea or coffee.

If you’re ready to bake these delicious muffins, check out the printable recipe version for an easy-to-follow guide you can keep handy in your kitchen!

Can I use canned cranberry sauce instead of homemade?

Absolutely! Both homemade and canned cranberry sauce work beautifully in this recipe.

If you’re using canned sauce with whole berries, it might have a chunkier texture, which adds nice little bursts of flavor in the muffins. Just be sure it’s sweetened for the best results.

Can I freeze leftover cranberry sauce muffins?

Yes, these muffins freeze really well! I like to wrap them individually in plastic wrap and store them in an airtight container or freezer bag.

When you’re ready to enjoy one, just thaw it at room temperature or warm it up in the microwave for a few seconds, it tastes just like freshly baked.

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Can I make these muffins gluten-free?

You can! Substitute the all-purpose flour with a good-quality gluten-free flour blend. I’ve done this a couple of times, and they turned out great.

Just make sure the blend includes xanthan gum or a similar binding agent to help the muffins hold their shape.

How long do cranberry sauce muffins stay fresh?

These cranberry muffins stay fresh for about 2-3 days when stored in an airtight container at room temperature.

If you’re not planning to eat them that quickly, I recommend refrigerating them or freezing them to keep them moist and delicious.

Can I add other ingredients to the muffins?

Of course! I’ve tried mixing in some chopped nuts, white chocolate chips, or even a handful of dried cranberries for extra texture and flavor.

This recipe is so versatile that you can easily make it your own.