Two Peas and Their Pod

Leftover Cranberry Sauce Muffins

Leftover Cranberry Sauce Muffins

We hope you all had a happy Thanksgiving filled with good food and fun. Is your refrigerator overflowing with Thanksgiving leftovers? If you are wondering what to do with your leftover cranberry sauce, try our cranberry orange muffins. Fresh cranberry sauce is the secret ingredient inside these delicious muffins.

The muffin batter is easy to whip up and leftover cranberry sauce is hidden inside each muffin. Before baking, you add a big spoonful of cranberry sauce in between the muffin batter. I also sprinkled the muffin tops with turbinado sugar to add sweetness and a sugary crunch. I love the deep cranberry red color that is in the middle of these marvelous muffins! They are tart, sweet, and delightful!

If you still have guests to feed this weekend or need a sweet treat after your Black Friday shopping, make a batch of leftover cranberry sauce muffins. And don’t worry if  you didn’t make cranberry sauce for Thanksgiving this year, you can still make these muffins. Our fresh cranberry orange sauce is a breeze to make and these muffins are worth it.

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Leftover Cranberry Sauce Muffins

Yield: 6 large muffins

Cook Time: 15-17 minutes


1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/2 cup granulated sugar
1 tablespoon orange zest
1/4 cup canola oil
1 large egg
1/3 cup milk
1 teaspoon vanilla extract
3/4 cup fresh cranberry orange sauce (about 2 tablespoons per muffin)


1. Preheat oven to 400 degrees. Line a muffin tin with paper liners or grease well. Set aside.

2. In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon. Rub in sugar and orange zest together. Whisk into dry ingredients.

3. In a separate medium bowl, whisk canola oil, egg, milk, and vanilla together.

5. Incorporate the wet ingredients into flour mixture. Add slowly and gently stir together. The batter will be thick.

6. Place half the batter at the bottom of six muffin cups. Spoon about two tablespoons of fresh cranberry sauce on top of the muffin batter. Top muffins evenly with remaining muffin batter. Sprinkle each muffin generously with turbinado sugar.

7. Bake muffins for 15-17 minutes, or until muffins are golden brown and a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack.

*Note-if you don't have leftover cranberry sauce, it is easy to make a fresh batch. This recipe makes only six muffins-if you need more, feel free to double it!

If you like these leftover cranberry sauce muffins, you might also like:

Yogurt Cranberry Coffeecake from Elle’s New England Kitchen
Cranberry Salsa from Savoring the Thyme
Cranberry Applesauce from Simply Recipes

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83 Responses to “Leftover Cranberry Sauce Muffins”

  1. anh — November 26, 2010 @ 2:45 am

    what a great way to use up cranberry sauce!

    • Jolene replied: — March 9th, 2011 @ 2:19 pm

      I made these after getting tired of cranberry sauce cans in my pantry..and I had to make something to go along with soup for lent at church tonight..I added sour cream to mine and doubled the recipe. These are the best muffins ever..not sweet..just right. THANK YOU

      • twopeas replied: — March 9th, 2011 @ 3:04 pm

        You are welcome!

  2. Christmas Sweets — November 26, 2010 @ 3:35 am

    Terrific Thanksgiving as usual. I have managed to bake a last minute pear walnut cake and nothing was left of it. Even if I didn’t made muffins, this sure is worthy to bake for next week. Thanks! :)

  3. Jessica @ How Sweet — November 26, 2010 @ 3:50 am

    These are so pretty!

  4. Katrina — November 26, 2010 @ 6:31 am

    Not only are these pretty, but the recipe sounds amazing. Not too much sugar! Love it.

  5. Erica — November 26, 2010 @ 7:00 am

    This is such a great/creative idea for leftovers! I love cranberry sauce. In fact, I’m thinking of making more :) Maybe I will use some for these delicious muffins.

  6. marla {family fresh cooking} — November 26, 2010 @ 8:45 am

    OMG, these muffins must be had asap. Such a great way to use cranberry sauce :) xo

  7. Liren — November 26, 2010 @ 10:17 am

    What a wonderful use for leftover cranberry sauce (there’s always some leftover at my house!)!

  8. Estela @ Weekly Bite — November 26, 2010 @ 12:02 pm

    Perfect timing! I have gallons of leftover cranberries in my fridge that are just begging to be made into muffins.

  9. Baking Serendipity — November 26, 2010 @ 12:04 pm

    These look awesome! I have cranberries in my fridge that would be perfect for this too :) Thanks!

  10. kat — November 26, 2010 @ 12:39 pm

    A great use for leftover sauce!

  11. Jersey Girl Cooks — November 26, 2010 @ 12:49 pm

    Great idea! Funny, I made the same exact cranberry sauce as you without knowing it until now.

  12. Sarah — November 26, 2010 @ 12:54 pm

    Mmm. What a great idea! I love cranberry sauce but made way too much this year. And we didn’t have too much leftover turkey.

  13. Shaina — November 26, 2010 @ 1:31 pm

    I love how perfect the cranberry sauce looks tucked in there. I’ll have to whip some up for easy breakfasts this next week.

  14. Heather (Heather's Dish) — November 26, 2010 @ 2:35 pm

    i’m in love!

  15. teresa — November 26, 2010 @ 3:17 pm

    i will DEFINITELY be making these. i’m one of the few that likes homemade cranberry sauce, so i have a ton leftover. this is such a great idea!

  16. Joanne — November 26, 2010 @ 5:46 pm

    Mmm these are so much fun! I adore cranberry sauce and always have some cranberries stashed in the fridge for great ideas like this.

  17. Sharlene — November 26, 2010 @ 6:13 pm

    What a wonderful way to use up leftovers!

  18. Michelle @ Brown Eyed Baker — November 26, 2010 @ 6:58 pm

    I *DO* have leftover cranberry sauce! Will definitely be making these! So smart! :)

  19. Amanda Richardson — November 26, 2010 @ 8:32 pm

    What a great idea for leftover cranberry sauce! And I made extra cranberry sauce just so I could have some all weekend long!

  20. grace — November 26, 2010 @ 11:59 pm

    maria, don’t be alarmed, but your muffin is smiling at me. it’s almost as if it doesn’t know that it’s fate is to wind up in someone’s belly… :)

  21. Jackie — November 27, 2010 @ 5:05 am

    Do you think I could adapt this into a loaf instead of muffins?

    • twopeas replied: — November 27th, 2010 @ 6:57 am

      Yes, you can make a loaf instead of muffins. This recipe would probably make a mini loaf, but you can easily double the recipe for a regular size loaf. Enjoy!

  22. bunkycooks — November 27, 2010 @ 7:12 am

    Too bad we ate all of our sauce! I might have to cook some more to make these!

  23. Jamie — November 27, 2010 @ 7:31 am

    Family really enjoyed these with made with our leftover cranberry/pineapple sauce:) I did substitute lemon for the orange…just ’cause that’s what I had…turned out great!

  24. ingrid — November 27, 2010 @ 8:59 am

    Looks like the cranberry sauce is gonna be even better the second time around.

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  26. Deliciously Organic — November 27, 2010 @ 1:17 pm

    What a cute idea for leftovers! I hope you had a wonderful Thanksgiving!

  27. Lauren — November 27, 2010 @ 1:20 pm

    These muffins are a fantastic way to use up leftover cranberry sauce! I usually use leftover cranberry sauce as a condiment on various types of sandwiches or as a topper to oatmeal & toast, but never thought to bake with it. Love it!

  28. Ni — November 27, 2010 @ 2:04 pm

    I made a batch of these muffins a couple of hours ago, and they are excellent! I had to make some adjustments to the measurements, because I wanted to make 12 regular size ones. They still turned out wonderfully. I just found your blog recently, and this is the second recipe of yours that I’ve tried. My family and I loved both of them!

    • twopeas replied: — November 28th, 2010 @ 8:06 pm

      So glad you loved the muffins!

  29. Alina — November 27, 2010 @ 2:39 pm

    Great looking muffins! I also love the inclusion of orange zest!

  30. alison @ Ingredients, Inc. — November 27, 2010 @ 5:16 pm

    These look fabulous! Hope you had a great holiday!

  31. Jenn@eatcakefordinner — November 27, 2010 @ 10:39 pm

    That is such a great idea for leftover cranberry sauce! I would have never thought of that.

  32. Amanda — November 28, 2010 @ 6:20 am

    Such a fantastic adaptation… great job!

  33. Courtney — November 28, 2010 @ 7:48 am

    Love this idea, not a huge cranberry sauce fan so there’s always leftovers. I’m sure it’s better in a muffin. What couldn’t be? :)

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  35. DessertForTwo — December 2, 2010 @ 2:01 pm

    What a great idea! Thanks, Maria :)

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  37. Abi — January 9, 2011 @ 10:10 pm

    I made these tonight and they are in the oven. I was surprised at how thick the batter was. I am hoping they turn out yummy. I am a cranberry lover and i am always so sad when i toss the sauce after turkey day.

  38. Tina — January 16, 2011 @ 4:39 pm

    Great use for cranberry sauce. I love this idea. Thank you for the inspiration.
    Although I greatly modified this recipe to boost the nutritional content and eliminate gluten and sugar and now they are guilt free and wonderfully nutritious.
    My substitutions were – blanched almond flour instead of wheat flour (2 1/2 cups), raw local honey instead of sugar, healthy organic cold pressed coconut oil instead of canola, and 2 eggs instead of 1. Yummy!

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