The leftover cranberry sauce from Thanksgiving is perfect for these muffins! With the roasted pecans on top, they are so deliciously soft, fluffy, and delectable. Depending on how sweet your cranberry sauce is, you may need more sugar. If the leftover cranberry sauce is on the tart side, you can increase the amount to 1/2 cup.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
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
Instructions
- 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 Facts
| Calories | 228 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 321 mg |
| Sugars | 14 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Looking to use up my cranberry sauce leftovers from Christmas. I read a couple of reviews the muffins were dry. I added one extra egg and baked at 350 degrees Fahrenheit for 23 minutes. The 1 tablespoon of baking powder was correct, and I substituted half a cup of whole wheat flour, and slivered almonds. They were pretty dam tasty!
This is a great recipe that makes delicious muffins. That being said, I’ve made these twice and the second time I add a bit more flour to thicken the batter because my cranberry sauce was a bit runny and the muffins seemed to need a bit more structure. I also added apple pie spice because that is what I had. The spices really came into fullness the second day, but only one muffin lasted until the second day. Also, I have an oven that runs warm so I baked them at 375 degrees for about 16-18 min. My whole family ate them up fast!
Muffins were a muddy color and tasteless.
Great flavor, very moist. I didn’t know what I was going to do with all my leftover cranberry sauce so this recipe was a great option. My only issue is with the temp/time – I baked at 400 for 21 minutes but the bottom of my muffins were burnt. Once I cut off the bottoms, the rest of the muffins tasted great.
Delicious!! I made too much homemade orange walnut cranberry relish for thanksgiving and I made two batches of muffins with it! I frozen one batch for later. Thank you!!!
These were moist and delicious! We used an entire can of whole cranberry sauce and substituted Truvia Brown Sugar Blend. Otherwise, exactly as written. It made 18 muffins! A definite keeper!
Made recipe exactly as written. These were moist and so yummy. I was looking for a recipe using my leftover whole cranberry sauce from Christmas. So glad I found this. Thank you so much for the recipe
These were delicious! I made cranberry sauce for Christmas and used the leftovers for this recipe. I will likely double my cranberry sauce recipe next time just so I can make more muffins!
used the cranberry sauce Extraordinaire that is on this website, it contains pecans and cinnamon. cut brown sugar a little and used canola oil
Loved the flavor, but they were a little on the dry side after 18 minutes in the oven. Might add more cranberry sauce and/or a jar of baby food squash or sweet potatoes to add more moisture.
I used the jellied cranberry sauce (all I could find in the store). Not much cranberry flavor. I may try again when I can find whole berry sauce.
These muffins are fantastic , used ground walnuts on top as had no pecans , will be a keeper for sure , Thanks
Love this recipe , simple and moist, my fav I have to say
There was no cranberry taste and rather tasteless
actually followed the recipe for once! turned out very moist, both my wife and I loved them. will make them again
They were very tasty, but mine came out green!
They were very good muffins. I will make again