Leftover Cranberry Sauce Muffin Recipe

cranberry muffin on plate cut in half with butter

Leftover Cranberry Sauce Muffin Recipe

Course: Breakfast

Cuisine: American

Keyword: cranberry muffins, cranberry orange muffins, easy cranberry muffins, moist cranberry muffins, what to do with leftover cranberry sauce

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 258kcal

Author: Jessica Formicola

Turn Thanksgiving leftovers into a cozy breakfast treat! These leftover cranberry sauce muffins are moist, fluffy, and bursting with sweet-tart flavor.

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Equipment

Ingredients

2 cups flour
1/2 cup light brown sugar , packed
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
1 1/2 cups whole berry cranberry sauce
1/2 cup whole milk
1/4 cup vegetable oil
1 orange , juice and zest
1 egg
1 teaspoon vanilla extract
1/4 cup turbinado sugar

Instructions

Preheat the oven to 400°F. Line a standard muffin tin with 12 tulip liners. Set aside.
In a medium mixing bowl, whisk together the 2 cups flour, 1/2 cup light brown sugar, 1/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon fine sea salt. Set aside.
In a large mixing bowl, stir together the 1 1/2 cups whole berry cranberry sauce, 1/2 cup whole milk , 1/4 cup vegetable oil, juice and zest from 1 orange, 1 egg and 1 teaspoon vanilla extract until no streaks remain.
Pour the dry ingredients into the wet ingredients and fold until no dry spots remain. Do not overmix, it can cause them to be dry.
Using a cookie dough scoop, evenly divide the batter between the 12 muffin tins.
Bake the muffins for 24-26 minutes, removing them from the oven and sprinkle generously with the 1/4 cup turbinado sugar at around 18 minutes, while the batter is still tacky, but set up enough that it won't dissolve.
Remove and allow to cool slightly before eating.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

If using standard muffin liners, this recipe will yield 18 muffins.

Storage:

Store in an airtight plastic bag or covered container for up to 5 days. I like to reheat mine for a few seconds in the microwave to reawaken the butter.

Freezing:

Allow the muffins to cool fully, then place in an airtight plastic bag, removing as much air as possible. Freeze for up to 6 months. Thaw at room temperature.

Nutrition