If you’re staring at a container of leftover cranberry sauce, this recipe is your golden ticket. These leftover cranberry sauce muffins are soft, buttery, and layered with sweet-tart cranberry goodness and a bakery-style streusel topping. You won’t believe how easy and delicious they are
Table of Contents
Why You’ll Love These Muffins
They’re warm, cozy, and perfect for chilly mornings
The crumb topping gives real bakery vibes
These leftover cranberry sauce muffins are an effortless way to rescue leftovers
Each bite is fluffy, tangy, and gently spiced
They also pair beautifully with these turkey cranberry sliders or this sweet-tart cranberry orange curd tart
Ingredients You’ll Need
Crumb Topping
• ½ cup all-purpose flour
• ⅓ cup light brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon cardamom
• Pinch of salt
• ⅓ cup unsalted butter, melted
Muffin Batter
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon cinnamon
• ½ cup unsalted butter, softened
• 1 cup white sugar
• ⅓ cup light brown sugar
• 2 eggs
• ¼ teaspoon vanilla extract
• ½ cup buttermilk
• ½ cup sour cream
• 1 cup cranberry sauce (leftover homemade or canned)
• Optional: zest of 1 orange
What Cranberry Sauce Works Best?
Any kind works as long as it’s thick enough to hold shape in the batter. If your cranberry sauce is homemade, even better those fruity chunks melt into pockets of sweet-tart joy. If you’re using canned sauce, just give it a little stir to break it up
Still swimming in cranberry goodness? Use that extra spoonful in these cranberry apple twice-baked sweet potatoes for a cozy side
How to Make Leftover Cranberry Sauce Muffins
Step 1: Mix the Crumb Topping
In a bowl, mix the flour, brown sugar, cinnamon, cardamom, and salt
Add the melted butter and stir until crumbly chunks form
Set aside while you make the batter
Step 2: Make the Muffin Batter
Preheat oven to 375°F and line a muffin tin
In one bowl, whisk flour, baking powder, cinnamon
In another, cream the butter and sugars until fluffy
Add eggs, buttermilk, sour cream, vanilla
Fold in the dry mix just until combined
Your leftover cranberry sauce muffins batter will be thick
Step 3: Layer and Fill
Spoon about a tablespoon of muffin batter into each cup and spread it to the edges
Drop ½ tablespoon of cranberry sauce in the center
Cover with more batter, smoothing it over to seal in the filling
Add a bit more cranberry sauce on top and finish with a generous handful of crumb topping
Press it down lightly so it sticks while baking
Step 4: Bake and Cool
Bake at 375°F for 20 to 25 minutes until golden brown and a toothpick comes out clean from the muffin part (not the cranberry center)
Let them cool in the pan for 10 minutes before lifting them out
Make a Cranberry Muffin Loaf
The batter for these leftover cranberry sauce muffins works beautifully in a loaf pan too
Just layer, top with crumb, and bake for 50 60 minutes at 375°F
Tips for Muffin Success
Don’t overmix the batter or your leftover cranberry sauce muffins might turn dense
Use chilled sauce so it doesn’t sink
Be generous with that crumb topping it makes the magic
Zest brightens the whole bite
Want something even more festive? Try the tart alongside this cranberry orange curd tart
Storing and Freezing
Store these leftover cranberry sauce muffins in an airtight container at room temp for up to 3 days
They freeze well too just wrap individually
You can also freeze raw batter-filled muffin cups for easy fresh bakes
FAQ: Leftover Cranberry Sauce Muffins
Can I use canned cranberry sauce?
Yes! Just avoid the jellied kind unless you stir it into a smoother texture first
Can I make mini muffins?
Totally. Just reduce the bake time to 12 to 15 minutes and keep an eye on them
Why is my batter so thick?
That’s what makes the muffins fluffy and keeps the cranberry swirl from sinking
These Muffins Are a Post-Holiday Win
It’s amazing what a scoop of leftovers can become
These leftover cranberry sauce muffins are tender, crumbly, and just the right kind of sweet
Warm one up, grab your favorite mug, and take a slow moment to savor something simple and cozy
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Leftover Cranberry Sauce Muffins (Soft, Crumbly & Cozy)
Ingredients
Crumb Topping:
- ½ cup all-purpose flour
- ⅓ cup light brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- Pinch of salt
- ⅓ cup unsalted butter melted
Muffin Batter:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ½ cup unsalted butter softened
- 1 cup white sugar
- ⅓ cup light brown sugar
- 2 eggs
- ¼ teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup sour cream
- 1 cup cranberry sauce leftover homemade or canned
- Optional: zest of 1 orange
Instructions
- Mix the Crumb Topping: In a bowl, mix the flour, brown sugar, cinnamon, cardamom, and salt. Add the melted butter and stir until crumbly chunks form. Set aside while you make the batter.
- Make the Muffin Batter: Preheat the oven to 375°F and line your muffin tin with paper liners. In a large bowl, whisk together flour, baking powder, and cinnamon. In a separate bowl or stand mixer, cream the butter and sugars until fluffy. Add the eggs one at a time, then mix in the vanilla, buttermilk, and sour cream. Fold the dry ingredients into the wet just until combined. The batter will be thick and sticky, like cookie dough.
- Layer and Fill: Spoon about a tablespoon of muffin batter into each cup and spread it to the edges. Drop ½ tablespoon of cranberry sauce in the center. Cover with more batter, smoothing it over to seal in the filling. Add a bit more cranberry sauce on top and finish with a generous handful of crumb topping. Press it down lightly so it sticks while baking.
- Bake and Cool: Bake at 375°F for 20 to 25 minutes until golden brown and a toothpick comes out clean from the muffin part (not the cranberry center). Let them cool in the pan for 10 minutes before lifting them out.