Best Leftover Cranberry Sauce Muffins

Rating: 4.35 stars
17 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

These muffins are so soft and fluffy and so delicious with the roasted pecans on top. A great way to use up leftover cranberry sauce from Thanksgiving! The sugar amount needed depends on how sweet your cranberry sauce is. You can go up to 1/2 cup if the leftover cranberry sauce is on the tart side.

By Marie Wishart

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
10 mins
total:
45 mins
Servings:
12
Yield:
12 muffins
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

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  • 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

Per Serving:
228 calories; protein 3.5g; carbohydrates 34.4g; fat 8.8g; cholesterol 16.3mg; sodium 321.3mg. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Beverly Strong
Rating: 5 stars
04/08/2020
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! Read More
Helpful
(2)

Most helpful critical review

Gerri Blair
Rating: 2 stars
01/24/2019
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. Read More
17 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
siam
Rating: 5 stars
12/29/2018
These muffins are fantastic , used ground walnuts on top as had no pecans , will be a keeper for sure , Thanks Read More
Helpful
(2)
Faye Murphy
Rating: 5 stars
12/28/2018
Love this recipe , simple and moist, my fav I have to say Read More
Helpful
(2)
izza01
Rating: 5 stars
12/28/2019
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! Read More
Helpful
(2)
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Beverly Strong
Rating: 5 stars
04/08/2020
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! Read More
Helpful
(2)
CCFW
Rating: 5 stars
12/27/2018
actually followed the recipe for once! turned out very moist, both my wife and I loved them. will make them again Read More
Helpful
(1)
Pam
Rating: 5 stars
12/30/2019
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 Read More
Helpful
(1)
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kj1995
Rating: 4 stars
12/21/2018
They were very tasty, but mine came out green! Read More
Helpful
(1)
Joyce Redfern
Rating: 4 stars
12/21/2018
They were very good muffins. I will make again Read More
Helpful
(1)
Mickey
Rating: 2 stars
12/27/2018
There was no cranberry taste and rather tasteless Read More
Gerri Blair
Rating: 2 stars
01/24/2019
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. Read More
More Reviews
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