Don't know what to do with all those leftovers after your Thanksgiving feast? Well, you don't need to throw away that delicious cranberry sauce because there is a genius solution. Turn that sauce into delicious, leftover cranberry sauce muffins with an oat streusel topping and enjoy it for breakfast or dessert the next day.
These delicious leftover cranberry sauce muffins are so quick and easy to make, making it the perfect recipe to whip up after a big holiday dinner. You can make these muffins from prep to table in just 30 minutes. So easy!
What is in Cranberry Sauce Muffins?
For the muffins, you will need the following pantry and refrigerator staples (full quantities in recipe card below):
- all-purpose flour
- old-fashioned rolled oats
- baking powder + baking soda
- salt
- ground cinnamon
- unsalted butter
- brown sugar
- milk
- egg
- vanilla extract
- leftover homemade cranberry sauce
You will also need a 12-tin muffin pan, cupcake liners, mixing bowls, measuring cups and spoons, a hand mixer or a stand mixer, and a cookie scoop (or a spoon) for scooping out the batter, and a wire cooling rack.
What is an Oat Streusel Topping?
An oat streusel topping is a mixture of flour, butter, sugar and oats which turns your muffins from regular muffins into decadent, bakery-quality muffins. You know, the kind of muffins which you only want to eat the crumbly top, throw out the rest and order another one, just to eat another top. It's basically the best thing that has ever happened to a muffin.
Save this streusel recipe and use it to top off all your favourite coffee cake, muffin and pie recipes. All you need a few tablespoons of each of the following:
- brown sugar
- old-fashioned rolled oats
- all-purpose flour
- unsalted butter
- cinnamon
How to Make the Best Leftover Cranberry Sauce Muffins
- Combine the dry ingredients: In a large mixing bowl, whisk together flour, oats, baking powder, baking soda, salt and cinnamon. Set aside.
- Combine the wet ingredients: In a medium mixing bowl, cream together butter and sugar. Add in milk, egg and vanilla and stir to combine. Note that the mixture will be lumpy.
- Add the wet to the dry ingredients: Add the wet ingredients to the dry ingredients and give it a couple stirs with a spatula. Do not fully combine. Then add in the cranberry sauce and stir until just combined. Do not overmix. Line a standard 12-cup muffin pan with cupcake liners and lightly coat with nonstick baking spray. Divide batter evenly among the lined pan. Fill each liner about ¾ full.
- Make the oat streusel topping: In a small bowl, mix together the oat streusel topping ingredients until combined and crumbly. Sprinkle a spoonful on top of each muffin.
- Bake: Bake in a 400°F preheated oven for 18-20 minutes until toothpick comes out clean. Allow muffins to cool in the muffin tray for 5 minutes before transferring muffins onto a wire cooling rack to cool completely.
Tips for Making Cranberry Sauce Muffins
- Make your own cranberry sauce: You can make your own easy homemade cranberry sauce for this muffins. They take about 5 minutes to make, and unlike storebought, you know exactly what is in them (ie. no preservatives).
- Cupcake liners vs. cooking spray: I made these muffins using muffin/cupcake liners, but I always find that so much good stuff gets stuck to the liner. A solution is to spray the muffin tray generously with cooking oil and forgo the liners.
- How to store: You can store these muffins covered at room temperature for up to 2 days, or in an airtight container in the refrigerator for up to 1 week.
- How to freeze cranberry muffins: You can freeze these muffins (baked and cooled) for up to 3 months. To freeze, place them into a freezer bag or airtight container and store in the freezer. To eat, first let them thaw and then enjoy. You can also warm them up, once thawed, in the microwave or in the oven.
More Thanksgiving Leftover Recipes
- 25 Best Thanksgiving Leftover Recipes
- Cranberry Sauce Oat Bars
- Cranberry Sauce Swirl Pound Cake
- Leftover Turkey Wild Rice Soup
- Leftover Thanksgiving Turkey Sandwich
- Turkey Fried Rice
- Mashed Potato Cakes
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This recipe was originally posted in 2016. It has been completely updated with new photographs and written content.
PrintRecipe
Leftover Cranberry Sauce Muffins with Oat Streusel Topping
- Total Time: 30 minutes
- Yield: 12-14 muffins
- Diet: Vegetarian
Description
Don't throw away that leftover cranberry sauce, instead turn it into delicious, leftover cranberry sauce muffins with an oat streusel topping and enjoy for breakfast or dessert!
Ingredients
Cranberry Sauce Muffins:
- 1 + ½ cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅓ cup unsalted butter, softened to room temperature
- ½ cup brown sugar
- ½ cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 + ¼ cups leftover homemade cranberry sauce
Oat Streusel Topping:
- 3 tablespoons brown sugar
- 3 tablespoons old-fashioned rolled oats
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter, cold and grated
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 400°F. Line a standard 12-cup muffin pan with cupcake liners and lightly coat with nonstick baking spray.
- In a large mixing bowl, whisk together flour, oats, baking powder, baking soda, salt and cinnamon. Set aside.
- In a medium mixing bowl, cream together butter and sugar. Add in milk, egg and vanilla and stir to combine. Note that the mixture will be lumpy.
- Add the wet ingredients to the dry ingredients and give it a couple stirs with a spatula. Do not fully combine. Then add in the cranberry sauce and stir until just combined. Do not overmix.
- Divide batter evenly among the muffin liners. Fill each cup about ¾ full.
- In a small bowl, mix together the oat streusel topping ingredients until combined and crumbly. Sprinkle a spoonful on top of each muffin.
- Bake for 18-20 minutes until toothpick comes out clean. Allow muffins to cool in the muffin tray for 5 minutes before transferring muffins onto a wire cooling rack to cool completely.
Notes
Equipment used: 12-tin muffin pan, cupcake liners, mixing bowls, measuring cups and spoons, a hand mixer or a stand mixer, a cookie scoop (or a spoon) for scooping out the batter, and a wire cooling rack.
How to store: You can store these muffins covered at room temperature for up to 2 days, or in an airtight container in the refrigerator for up to 1 week.
How to freeze: You can freeze these muffins (baked and cooled) for up to 3 months. To freeze, place them into a freezer bag or airtight container and store in the freezer. To eat, first let them thaw and then enjoy. You can also warm them up, once thawed, in the microwave or in the oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Bake
- Cuisine: American
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Karin C says
Added an orange glaze to top to offset tart cranberries. Pecans would be a great addition. These are delicious!
Josette Daniels says
I love this recipe and so easy
Jill says
I really loved them. They were very moist. I baked them for 15 minutes. Only used 1/2 of the topping. I also added 1 tsp of cranberry juice and 1 /2 cup of fresh blueberries. I will definitely make them again.
SUSIE WOODS says
Loved this recipe! I added chopped pecans.
I tagged it on Instagram.
Sam Hu | Ahead of Thyme says
Thank you Susie!
Germaine says
Delicious but their was a slight taste of the baking soda. I may use less next time.
I had so much homemade cranberry sauce left over I baked some in a loaf
pan. Thank you for the recipe.
Sam Hu | Ahead of Thyme says
Thank you for sharing Germaine!
Helen says
These were surprisingly delicious! I’m wondering if I could add some shredded coconut to really take them over the top?!