Have you ever tried leftover cranberry sauce in muffins? It goes without saying that it tastes fantastic over turkey sandwiches and is also delicious warmed up and spooned over ice cream or pancakes. One cup of your smooth or chunky leftover cranberry sauce is used in this simple recipe for cranberry muffins. The quick preparation of the batter results in moist, sweet muffins that are ideal for a post-Thanksgiving breakfast or snack.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 18 |
| Yield: | 18 muffins |
Ingredients
- 2 cups all-purpose flour
- ½ cup packed brown sugar
- ¼ cup white sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon salt
- 1 cup leftover cranberry sauce
- ¾ cup milk
- ¼ cup vegetable oil
- 1 large egg, slightly beaten
- 1 teaspoon vanilla extract
Instructions
- Gather all ingredients.
- Allrecipes/Oana Ennis
- Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.
- Beat cranberry sauce, milk, oil, egg, and vanilla together in a bowl until well combined.
- Allrecipes/Oana Ennis
- Whisk flour, brown sugar, white sugar, baking powder, cinnamon, cardamom, and salt together in a separate bowl.
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- Stir dry ingredients into wet ingredients until batter is just moistened.
- Allrecipes/Oana Ennis
- Allrecipes/Oana Ennis
- Pour into the prepared muffin cups.
- Allrecipes/Oana Ennis
- Bake in the preheated oven until golden brown, about 20 minutes.
- Allrecipes/Oana Ennis
Nutrition Facts
| Calories | 145 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 160 mg |
| Sugars | 15 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I used a jar of Trader Joes cranberry sauce. Its a jar that is more than one cup. I measured out 1 cup and took the remaining and diluted with water to make 3/4 c liquid. Used that in place of the milk. Cut sugar to 1/2 cup. Taste was tart which was fine. Added 1tsp almond extract. Great flavor.
The recipe made a lot more than 18 muffins. I had about 24 good size ones. I would suggest using another can of cranberries because mine was lost in the muffins. I did not add cardamom but substituted it with some maple syrup. Still delicious and not too sweet. Love them!!
Good recipe to use up that holiday cranberry. I didn’t add the white sugar, used 1/2 cup whole wheat flour in the 2 cups, added dried cranberries and used orange extract in place of vanilla. Made a streusel top to finish these off. Very happy with the flavour and taste of the muffins. The recipe made 10 large muffins for me. Recommend for sure!!
The recipe is very simple easy to follow, and I love that I can use up my leftover homemade cranberry sauce. I think next time I will add something for a bit more flavouring; perhaps orange juice and/or zest, or add a streusel topping or something just to kick it to the next level. Very nice texture and the bake was perfect!
These turned out great. It is the best way to use up cranberry sauce. I always have left over sauce and end up throwing it away. Not any more.
These are delicious! I added in 1/2 cup pecans, omitted the white sugar, used 1/3 cup brown sugar and a 1/8 cup Stevia. Substituted whole wheat pastry flour for the white flour. Next time I plan to bake at 350 degrees as the muffins were almost burnt.
Followed it exactly as recipe says.
This is a delicious muffin. I had everything on hand to make it, and it was a great use for leftover cranberry sauce. Didn’t change a thing. It was very easy to make.
I was excited to find this recipe to use my cranberry sauce. As others suggested, I skipped the white sugar since my sauce also had sugar it it. I used I cup all purpose flour and one cup whole wheat flour and about 1/4 cup of flaxseed meal. When I measured out the cranberry sauce I had a couple of tablespoons leftover so that went in the mixture too – hence the addition of flaxseed meal.
I made 12 large muffins. A great use of the fresh cranberry sauce that doesn’t get to the table because I forget about it!
I have made these twice. The first time I followed the recipe exactly, and they were fabulous as written. The second time I added orange zest, substituted orange extract for the vanilla, and used half milk and half orange juice for the liquid. They were delicious the second time too, and I preferred the texture, maybe because of the pseudo buttermilk. I used sugar in the raw on top. Great recipe! I’ll be making these again and again
Hey everyone, this is a great recipe. In addition I added a teaspoons of ground ginger, two tablespoons of poppy seeds and zested a lemon. I also ground up some candied pecans and sliced almonds added them to some oats, brown sugar and clarified butter for the topping crust. Added a pinch of sea salt..
So yummy and a great way to not waste that extra leftover cranberry sauce! The only change was because I did not have any cardamom. So, I just doubled up on the cinnamon.
Delicious! Made these with strained leftover homemade cranberry orange sauce, eliminated the white sugar, added a half cup of chopped walnuts, and made twelve larger muffins. Maybe the best muffins we’ve ever tasted!
I made these exactly as written but added a streusel topping. 2 tbsp flour, 5 tbsp sugar, 1/2 tsp cinnamon, 2 tbsp butter. Game changer! Delicious
They tasted good but I think it was missing something. Can’t put my finger on it but they could use a little something extra. Maybe some orange zest or the like would be a nice addition to the recipe. Good chance to experiment.
Rather bland
I added some ground flax and chia and lessened the flour. My husband loved this recipe.
Oh my God! These are moist and delicious. I followed the recipe exactly and am so pleased. This recipe is a keeper.
I added in white chocolate chips to give it a little extra…as white chocolate and cranberry is the best. They were a huge hit!
I added all spice instead of cardamom (I was out). Super tasty muffins.