Best 2 Leftover Cranberry Sauce Muffins Recipes

Calling all leftover cranberry sauce lovers: these muffins are the perfect way to use up that extra sauce and satisfy your sweet tooth. With a moist and tender crumb, a hint of tangy cranberry flavor, and a sweet streusel topping, these muffins are sure to be a hit with the whole family. They're also incredibly easy to make, so you can whip up a batch in no time. Best of all, this recipe is versatile. If you don't have any leftover cranberry sauce, you can easily substitute fresh or frozen cranberries. And if you're looking for a gluten-free option, simply use gluten-free flour. In addition to the classic Cranberry Sauce Muffins, the article also includes recipes for Cranberry Orange Muffins, Cranberry Cream Cheese Muffins, and Cranberry Nut Muffins. Each variation offers a unique twist on the classic recipe, so you're sure to find one that you love.

Let's cook with our 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:

Use fresh or frozen cranberries for the best flavor.
If you don't have any leftover cranberry sauce, you can make your own by following a simple recipe.
You can add other ingredients to the muffins, such as nuts, chocolate chips, or dried fruit.
Be sure to not overmix the batter, as this will make the muffins tough.
Bake the muffins until a toothpick inserted into the center comes out clean.

Conclusion:

These leftover cranberry sauce muffins are a delicious and easy way to use up any leftover cranberry sauce. They are perfect for breakfast, lunch, or a snack. The muffins are moist and flavorful, with a slightly tart cranberry flavor. They are also a good source of fiber and antioxidants. So next time you have some leftover cranberry sauce, don't throw it away! Make these muffins instead.