Best 2 Leftover Cranberry Sauce Muffins Recipes

When the Thanksgiving feast is over, don't let the leftover cranberry sauce go to waste! Instead, transform it into delectable cranberry sauce muffins that will add a burst of tangy-sweet flavor to your mornings or snacks. These muffins are not only a creative way to use up leftovers but also a delightful treat that combines the tartness of cranberries with the comforting warmth of muffin batter. With just a few simple ingredients and a few easy steps, you can create a batch of moist, flavorful muffins that will be a hit with family and friends.

Here are our top 2 tried and tested recipes!

LEFTOVER CRANBERRY SAUCE MUFFINS

Leftover Cranberry Sauce Muffins image

Hearty, tangy muffins using leftover cranberry sauce. They're ridiculously easy to whip up, just perfect for that lazy morning after a big holiday.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 11

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

Steps:

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.

CRANBERRY CORN MUFFINS (LEFTOVER CRANBERRY SAUCE RECIPE)

Cranberry Corn Muffins (Leftover Cranberry Sauce Recipe) image

A fun and unusual way to use up that cranberry sauce leftover from Thanksgiving!!! Recipe from Cooking Light November 2009.

Provided by januarybride

Categories Quick Breads

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 egg
1/3 cup milk
1/4 cup cranberry sauce
1/4 cup shredded monterey jack pepper cheese (may sub other cheeses)
8 1/2 ounces corn muffin mix

Steps:

Preheat oven to 400 degrees.
Whisk eggs. Add in milk and cranberry sauce and mix well. Stir in cheese and muffin mix (about 30 strokes, it will be lumpy).
Rest batter for 5 minutes.
Grease a muffin pan.
Fill muffin tins 1/2 to 3/4 full of batter and bake for 15-20 minutes.

Tips:

To make the muffins extra moist, use fresh cranberries instead of frozen.
For a sweeter muffin, add extra sugar or honey to the batter.
If you don't have any leftover cranberry sauce, you can make your own by cooking fresh or frozen cranberries with sugar and water.
You can also add other ingredients to the muffins, such as chopped nuts, raisins, or chocolate chips.
Be sure to grease the muffin tins well to prevent the muffins from sticking.
Fill the muffin tins about 2/3 full to allow room for the muffins to rise.
Bake the muffins at 350 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Leftover cranberry sauce muffins are a delicious and easy way to use up leftover cranberry sauce. They are moist, flavorful, and perfect for breakfast, lunch, or a snack. With a few simple tips, you can make delicious cranberry muffins that everyone will love. So next time you have leftover cranberry sauce, don't throw it away! Make these muffins instead.