Cranberry Sauce Muffins


Leftover cranberry sauce is obviously great on turkey sandwiches, and it's even delicious warmed up and spooned over ice cream or pancakes, but have you tried it in muffins? This easy recipe for cranberry muffins uses a cup of your smooth or chunky leftover cranberry sauce. The batter comes together in minutes and the moist, sweet muffins are perfect for a post-Thanksgiving breakfast or snack.

a high angle view of several cranberry sauce muffins cooling on a rack.
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
18 muffins

These leftover cranberry sauce muffins are the perfect way to make the most of every last bit of your Thanksgiving meal.

Cranberry Sauce Muffins Ingredients

If it's the day after Thanksgiving, you likely already have all the ingredients you'll need on hand. If not, here's what to add to your grocery list:

· Flour: Two cups of all-purpose flour give these leftover cranberry sauce muffins structure.
· Sugar: Use a combination of white and brown sugar for ultimate sweetness.
· Baking powder: Baking powder acts as a leavener, which means it makes the batter rise and creates a fluffy texture.
· Spices and flavorings: These cozy muffins are flavored with cinnamon, cardamom, a pinch of salt, and vanilla extract.
· Leftover cranberry sauce: You can use homemade or store-bought cranberry sauce.
· Milk: Any milk you have on hand is fine, from regular whole milk to your favorite alternative milk. Some reviewers suggest substituting orange juice.
· Oil: Vegetable oil adds moisture without imparting any flavor.
· Egg: One whole egg adds structure, richness, and moisture.

How to Make Cranberry Sauce Muffins

cranberry sauce muffins on a plate next to a gas stove
Lisette Grunwell

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these leftover cranberry sauce muffins:

1. Mix the wet ingredients: Beat the cranberry sauce, milk, oil, egg, and vanilla until well-combined.
2. Mix the dry ingredients: Mix the remaining ingredients in a separate bowl, then slowly incorporate the dry mixture into the wet mixture.
3. Bake the muffins: Pour the batter into lined muffin cups and bake in a preheated oven until the muffins are golden brown.

How to Store Leftover Cranberry Sauce Muffins

Store the leftover cranberry sauce muffins in an airtight container for a few days at room temperature or for up to a week in the fridge.

Allrecipes Community Tips and Praise

"Nice flavor, rose very well, had a delicious crispy top with a moist interior," raves Christy Cooks. "Loved the spices. I used whole milk, as I always do in baking to ensure a moist product with a full flavor."

"I added some toasted oats I had on hand and just a handful of golden raisins," says Miss Ivy. "Will most definitely make it again! Awesome taste."

"Brilliant recipe — can't believe I've wasted leftover cranberry sauce in the past," says lisar24. "I substituted half the white flour for whole wheat flour and reduced the sugar by 1/4 cup, and they were still plenty moist and sweet. Will make a double batch of cranberry sauce next time around so I can freeze extra for muffins."

Editorial contributions by Corey Williams


  • 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


  1. Gather all ingredients.

    Overhead of cranberry sauce muffin ingredients in various bowls and measuring spoons.

    Allrecipes/Oana Ennis

  2. Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.

  3. Beat cranberry sauce, milk, oil, egg, and vanilla together in a bowl until well combined.

    Overhead of a cranberry sauce mixture in a bowl.

    Allrecipes/Oana Ennis

  4. Whisk flour, brown sugar, white sugar, baking powder, cinnamon, cardamom, and salt together in a separate bowl.

    Overhead of flour, brown sugar, white sugar, baking powder, cinnamon, cardamom, and salt together in a bowl.

    Allrecipes/Oana Ennis

  5. Stir dry ingredients into wet ingredients until batter is just moistened.

    Dry muffin mixture being poured into a cranberry sauce mixture in a bowl.

    Allrecipes/Oana Ennis

    Flour mixture and cranberry mixture being stirred together to form muffin batter.

    Allrecipes/Oana Ennis

  6. Pour into the prepared muffin cups.

    Cranberry batter mixture being poured into paper-lined muffin tray.

    Allrecipes/Oana Ennis

  7. Bake in the preheated oven until golden brown, about 20 minutes.

    Overhead of cranberry muffins on a wire cooling rack with a bowl of cranberry sauce off to the side.

    Allrecipes/Oana Ennis

Nutrition Facts (per serving)

145 Calories
4g Fat
26g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 145
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 4%
Cholesterol 11mg 4%
Sodium 160mg 7%
Total Carbohydrate 26g 10%
Dietary Fiber 1g 2%
Total Sugars 15g
Protein 2g
Vitamin C 0mg 2%
Calcium 67mg 5%
Iron 1mg 5%
Potassium 47mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love