Cranberry Sauce Muffins are the perfect way to use your leftover Thanksgiving cranberry sauce. They make for a lovely morning or afternoon snack with coffee!
Do you have leftover Thanksgiving cranberry sauce?
Really, who doesn’t, is the probably the better question.
I’m always surprised that the morning after the Thanksgiving or Christmas feast, I wake up hungry. In fact, starving. What’s up with that!?
I’m also always surprised that I have SO MUCH leftover Thanksgiving cranberry sauce. Every year, I don’t think there will be quite enough, so I make more at the last moment.
Here’s the deal, I think people do love cranberry sauce, but in small amounts. Like a couple of tablespoons per plate. It’s really to make a mostly savory plate, a little bit sweet.
Cranberry Sauce Muffins
I love having the cranberry sauce leftovers so I can make these quick and easy cranberry sauce muffins!
They can so easily be whipped up with some or all of your leftovers! Then you can freeze some of the muffins for later, too.
My leftovers came from this Spiced Cranberry Sauce, which is oh-so-good!
When to Serve Cranberry Sauce Muffins
- I love these warmed up with butter melting over them for breakfast or brunch.
- They would be so good with my favorite cup of coffee.
- And they’re also great alongside a salad for lunch.
- You can make them between Thanksgiving and the December holidays and have them for Christmas breakfast. 🙂
The subtle corn flavor is great with my leftover Thanksgiving cranberry sauce — especially the spiced version (above).
Recipe Tips for Cranberry Sauce Muffins
- I love using the my Spiced Cranberry Sauce recipe, but you can use any cranberry sauce you’d like to — whatever you have leftover should be perfect! To add flavor, if you use one without spices, add about 1 1/4 teaspoons cinnamon, 1/2 teaspoon cardamom, and 1/4 teaspoon ground cloves to the recipe.
Oh, and you might also love Spiced Tea Cranberry Sauce from Family Spice. The spices are similar, but it also includes Earl Gray tea. Really any version would likely work well for cranberry sauce muffins. I just love the recipes with spices because it make the muffin even more tasty!
So if you find yourself with a ton of leftover Thanksgiving cranberry sauce, as I will be, I suggest these sweet, soft and delicious cranberry sauce muffins.
Enjoy every last crumb!
Cranberry Sauce Muffins
- 1 cup fine cornmeal
- ½ cup gluten-free, 1 to 1 all-purpose flour
- ¼ cup brown sugar
- 1½ teaspoons baking powder
- ¼ teaspoon xanthan gum
- ½ teaspoon salt
- ½ cup buttermilk
- 2 eggs
- 1 tablespoon pure vanilla extract
- 1 cup Spiced Cranberry Sauce (click here for the recipe)
- 6 tablespoons unsalted butter, melted
For the topping
- ¼ cup golden brown sugar
- ½ teaspoon ground cinnamon
- Preheat the oven to 350°F, adjust a rack to the center of the oven and prepare a muffin tin with 12 paper cups.
- In a large mixing bowl, combine the first six ingredients, and mix to blend. Set aside.
- In another large mixing bowl, gently whisk the eggs with the buttermilk until smooth. Add the vanilla and cranberry sauce and mix until everything is evenly incorporated. Then fold in the melted butter.
- Make a well in the center of the dry ingredients. Slowly pour the wet ingredients into the well, and mix everything together.
- Divide the batter among the dozen paper cups.
For the topping:
- In a small bowl, mix the brown sugar and cinnamon, and sprinkle this evenly over each muffin.
- Place the filled muffin tin in the preheated 350°F oven, and bake until they're set and are just beginning to turn golden, 17 to 20 minutes.
- Let the muffins cool in the muffin tin for at least 15 minutes. Then remove them and cool them on a rack for about 30 minutes.
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