Leftover Cranberry Sauce Muffins

There’s something magical about turning leftover cranberry sauce into a delightful treat. That’s exactly what inspired me to create these Leftover Cranberry Sauce Muffins. After the Thanksgiving feast, there always seems to be a little cranberry sauce left over, doesn’t there? Instead of letting it go to waste, why not whip up a batch of muffins that are moist, flavorful, and oh-so-easy to make? I remember the first time I tried this recipe; the aroma of baking muffins filled my kitchen, and I couldn’t wait to take a bite. These muffins are not just a way to use up leftovers; they’re an experience, a sweet treat that reminds you of family gatherings and cozy mornings. Whether enjoyed with a cup of coffee or as an afternoon snack, they hold a special place in my heart.

Recipe Ingredients for Leftover Cranberry Sauce Muffins

When it comes to baking, the ingredients you choose play a crucial role in the outcome of your dish. In this recipe, each component works together harmoniously, creating a muffin that’s both satisfying and delicious. The star, of course, is the leftover cranberry sauce, which brings sweetness and a touch of tartness. All-purpose flour provides structure, while baking powder and baking soda ensure a perfect rise. The milk and egg contribute to the moistness, making these muffins a true treat.

• 1 1/2 cups all-purpose flour – The base of these muffins, providing structure and a light texture.
• 1 cup + 3 tablespoons rolled oats – These add heartiness and a pleasant chew, especially when sprinkled on top.
• 1/2 cup brown sugar – This gives the muffins a rich sweetness and moisture.
• 1 tablespoon baking powder – Essential for leavening, helping the muffins rise perfectly.
• 1/2 teaspoon baking soda – Works alongside the baking powder to provide lift.
• 1/2 teaspoon salt – Enhances flavors and balances sweetness.
• 1/2 teaspoon cinnamon – Adds warmth and spice that complements the cranberry flavor.
• 1 1/2 cups leftover cranberry sauce – The hero of this recipe, providing flavor and moisture.
• 1/2 cup milk – Can substitute with almond milk for a dairy-free version.
• 1/3 cup vegetable oil – Keeps the muffins moist and tender.
• 1 egg – Binds the ingredients together and contributes to the muffin’s texture.

Step by Step Guide for Leftover Cranberry Sauce Muffins

Making these muffins is a breeze, and I promise it will be worth the wait. Gather your ingredients, preheat your oven, and let’s get started! Follow along with these detailed steps to create the perfect batch of Leftover Cranberry Sauce Muffins.

1. Preheat your oven to 400 degrees Fahrenheit. A hot oven is key to getting that perfect rise. Make sure it’s fully heated before baking your muffins.
2. Grease a 12-cup standard-size muffin tin or line it with muffin liners. This ensures that your muffins won’t stick and will come out easily.
3. In a large bowl, whisk together the all-purpose flour, rolled oats (reserve the extra 3 tablespoons for topping), brown sugar, baking powder, baking soda, salt, and cinnamon. Make sure there are no lumps, as this will help create a uniform texture in your muffins.
4. In a separate medium bowl, combine the leftover cranberry sauce, milk, vegetable oil, and egg. Whisk until well blended. This mixture brings all the moisture and flavor to your muffins.
5. Pour the wet ingredients into the dry ingredients. Gently stir just until blended; be careful not to overmix, which can make the muffins tough. You want to see a few flour streaks.
6. Divide the batter between the 12 muffin cups, filling them about three-quarters full. This gives them room to rise without overflowing.
7. Sprinkle the reserved rolled oats on top of each muffin for a nice texture and a bit of crunch.
8. Place the muffin tin in the oven and bake for 20 minutes or until the tops spring back when touched. You can also use a toothpick; it should come out clean when inserted into the center.
9. Once done, remove the muffins from the oven and let them cool in the pan for about five minutes. This allows them to set and makes them easier to remove.
10. Carefully take the muffins out of the tin and serve warm. They’re best enjoyed fresh but can be stored for later too.

Helpful Notes about Leftover Cranberry Sauce Muffins

These tips are here to ensure your baking experience is as smooth as possible. Follow these helpful notes to make the most out of your Leftover Cranberry Sauce Muffins.

• Storage: Store any leftover muffins in an airtight container at room temperature. They should stay fresh for about three days.
• Freezing: You can freeze these muffins for up to three months. Just make sure they are cooled completely, then wrap them in plastic wrap or aluminum foil.
• Pairing: These muffins pair wonderfully with a warm cup of coffee or tea. They also make a great addition to brunch spreads.
• Customizing Flavors: Feel free to experiment with spices or add-ins. A dash of nutmeg or some chopped nuts can enhance the flavor.
• Serving at Events: Serve these muffins at gatherings or holiday parties as a sweet treat that everyone will enjoy.

How to Enjoy Leftover Cranberry Sauce Muffins

When it comes to savoring your Leftover Cranberry Sauce Muffins, the possibilities are endless! Here are some delightful ways to enjoy them:

• Breakfast Delight: Enjoy a warm muffin with butter and a drizzle of honey for a delicious morning treat.
• Brunch Perfect: Serve these muffins at brunch gatherings alongside fresh fruit and yogurt for a balanced spread.
• Snack Attack: They make for a great afternoon snack, especially when paired with a cup of tea or coffee.
• Festive Treat: Bring them to holiday parties or family gatherings, where they’re sure to impress everyone.
• Freezing for Later: If you have leftovers, consider freezing them as a grab-and-go snack for busy mornings.

FAQ

Conclusion

The Leftover Cranberry Sauce Muffins are not just a solution for using up holiday leftovers; they are a delicious treat that can be enjoyed year-round. With their sweet and tangy flavor, these muffins are sure to become a favorite in your home. I encourage you to give them a try and enjoy the delightful aroma that fills your kitchen as they bake. Each muffin is a little piece of joy, perfect for any occasion.

Leftover Cranberry Sauce Muffins

The ultimate comfort food, these Leftover Cranberry Sauce Muffins are fluffy, sweet, and tangy, perfect for any time of day. Packed with the flavors of fall and made from leftover cranberry sauce, they are a simple solution for using up holiday leftovers. Make them tonight for a cozy treat!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 servings

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups All-purpose flour
• 1 cup + 3 tablespoons Rolled oats Reserve the 3 tablespoons for topping.
• 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 with almond milk.
• 1/3 cup Vegetable oil
• 1 each Egg

Equipment

• Blender
• Wooden Spoon
• Oven
• Whisk
• Baking Sheet

Method

 

1. Preheat your oven to 400 degrees Fahrenheit.
2. Grease a 12-cup standard-size muffin tin or line it with muffin liners.
3. In a large bowl, whisk together the all-purpose flour, rolled oats (reserve the extra 3 tablespoons for topping), brown sugar, baking powder, baking soda, salt, and cinnamon.
4. In a separate medium bowl, combine the leftover 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, filling them about three-quarters full.
7. Sprinkle the reserved rolled oats on top of each muffin.
8. Place the muffin tin in the oven and bake for 20 minutes.
9. Once done, remove the muffins from the oven and let them cool in the pan for about five minutes.
10. Carefully take the muffins out of the tin and serve warm.

Notes

• Tip 1: Store any leftover muffins in an airtight container at room temperature.
• Tip 2: You can freeze these muffins for up to three months.
• Tip 3: These muffins pair wonderfully with a warm cup of coffee or tea.
• Tip 4: Feel free to experiment with spices or add-ins.
• Tip 5: Serve these muffins at gatherings or holiday parties.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!