How To Make Leftover Cranberry Sauce Muffins

Don’t throw that sauce away! Here’s a simple and delicious recipe for using up leftover cranberry sauce: Cranberry Sauce Muffins. These muffins are moist, sweet, and have a perfect touch of tartness from the cranberry sauce.

Cranberry Sauce Muffins Recipe

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup granulated sugar
• 1 large egg
• ½ cup milk (or a non-dairy alternative)
• ¼ cup vegetable oil (or melted butter)
• 1 tsp vanilla extract
• 1 cup leftover cranberry sauce (chunky or smooth)
• Optional: ½ cup chopped nuts (walnuts or pecans) or ½ cup white chocolate chips for added texture and flavor

Instructions:

1. Preheat your oven: Set the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. Mix the wet ingredients: In a separate bowl, whisk the egg, milk, vegetable oil (or butter), and vanilla extract until well combined.
4. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients, stirring gently until just combined (do not overmix).
5. Add cranberry sauce: Gently fold in the leftover cranberry sauce. If you want, you can also fold in the chopped nuts or white chocolate chips at this point.
6. Fill the muffin tin: Divide the batter evenly between the muffin cups, filling each about ⅔ full.
7. Bake the muffins: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
8. Cool and enjoy: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

These cranberry sauce muffins are great for breakfast, snacks, or even as a sweet addition to your Thanksgiving leftovers spread! —Vita Daily