Cranberry Sauce 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

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