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Do you have leftover cranberry sauce from your holiday dinner? In this post, I will share a recipe with you on how to make Cranberry Sauce Muffins. It is one of those simple recipes that you will enjoy.
Cranberry sauce is one of those staples to have at holiday dinners. Whether it is can or homemade cranberry sauce, you can use the leftover side dish for making cranberry sauce muffins.
This is the best way to use leftover cranberry sauce! These cranberry sauce muffins are so simple
to make and taste so delicious!
Ingredients
- 2 cups flour
- 1 tbsp baking powder
- 1 egg
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 cup cranberry sauce
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp salt
DIRECTIONS
- Preheat the oven to 400F.
- Line a 12-cup muffin tin with paper baking cups. Spray the inside of the paper baking cups with non-stick cooking spray.
- In a large mixing bowl, add cranberry sauce, brown sugar, white sugar, milk, vegetable oil, egg, vanilla, salt, and cinnamon, and mix until combined.
- Add flour and baking powder to the mixing bowl and mix until combined with the wet ingredients.
- Distribute the muffin batter between the 12 muffin cups, leaving an inch of space from the top.
- Bake for 25 minutes or until the toothpick comes out clean.
Do the muffins need to be refrigerated?
Yes, they can be refrigerated but will stay fresh on the counter for up to 3-5 days. They will keep longer if stored in the refrigerator.
How to freeze cranberry muffins
Muffins can be stored in the freezer for up to 3 months. Place muffins in an airtight Ziploc bag or container.
How to make Cranberry Sauce Muffins
Do you have leftover cranberry sauce from your holiday dinner? Here is a recipe with you on how to make Cranberry Sauce Muffins. It is one of those simple recipes that you will enjoy.
Ingredients
- 2 cups flour
- 1 tbsp baking powder
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 cup cranberry sauce
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
1. Preheat the oven to 400F.
2. Line a 12-cup muffin tin with paper baking cups. Spray the inside of the paper baking cups with non-stick cooking spray.
3. In a large mixing bowl, add cranberry sauce, brown sugar, white sugar, milk, vegetable oil, egg, vanilla, salt, and cinnamon, and mix until combined.
4. Add flour and baking powder to the mixing bowl and mix until combined with the wet ingredients.
5. Distribute the muffin batter between the 12 muffin cups, leaving an inch of space from the top.
6. Bake for 25 minutes or until the toothpick comes out clean.
Nutrition Information
Serving Size 12Amount Per Serving Calories 218Total Fat 6gSaturated Fat 4gCholesterol 15mgCarbohydrates 40gFiber 1gSugar 23gProtein 3g
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Dusty, thank you for this delicious recipe. I was about to get rid of my leftover cranberry sauce before I came across your post, I’m glad you posted. Let me tell you, the muffins came out great my kids even love them and they aren’t to keen on cranberry sauce. Thank you again from my kids and me. Can’t wait for the next surprise recipe that you post. Have a merry Christmas and a happy new year. Excellent snack too.
Another delicious recipe. Love finding ways to repurpose food that might have gotten thrown away. Anything with cranberry is a winner. These are very moist, and honestly just delicious.