How to Make Best Leftover Cranberry Sauce Muffins - A Step-by-Step Guide

Leftover cranberry sauce often goes to waste after the holidays, but with this delicious and easy muffin recipe, you can give it a new life. These Best Leftover Cranberry Sauce Muffins are a delightful way to use up any remaining cranberry sauce from your holiday meal, and they make for a perfect breakfast or snack any time of the year.

These muffins are moist, flavorful, and bursting with the tart and sweet flavors of cranberry sauce. They are also incredibly versatile, allowing you ...

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Ingredients

  • ½ cup milk
  • ⅓ cup olive oil
  • 1 ¼ cups leftover cranberry sauce
  • ⅓ cup brown sugar, or more to taste
  • 1 egg
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups all-purpose flour
  • 1 cup oatmeal
  • ¼ cup chopped pecans, or to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Additional Time: 10 mins
  • Total Time: 50 mins
  • Servings: 12
  • Yield: 12 muffins

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Combine milk, olive oil, leftover cranberry sauce, brown sugar, and egg in a bowl and mix together using an electric mixer. Mix in baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add flour and oatmeal and mix everything into a smooth batter.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 21 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.
  • Nutrition

    228 cal.

    • Total Fat: 9g
    • Saturated Fat: 1g
    • Cholesterol: 16mg
    • Sodium: 321mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 2g
    • Total Sugars: 14g
    • Protein: 4g
    • Vitamin C: 0mg
    • Calcium: 94mg
    • Iron: 3mg
    • Potassium: 80mg