Best Leftover Cranberry Sauce Muffins

These muffins are so soft and fluffy and so delicious with the roasted pecans on top. A great way to use up leftover cranberry sauce from Thanksgiving! The sugar amount needed depends on how sweet your cranberry sauce is. You can go up to 1/2 cup if the leftover cranberry sauce is on the tart side.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 228 Calories

Ingredients

• 1 teaspoon baking soda
• 1 egg
• ½ teaspoon salt
• 1 ½ cups all-purpose flour
• ¼ teaspoon ground nutmeg
• ½ cup milk
• ½ teaspoon ground cinnamon
• 1 tablespoon baking powder
• ⅓ cup olive oil
• ¼ cup chopped pecans, or to taste
• 1 cup oatmeal
• ⅓ cup brown sugar, or more to taste
• 1 ¼ cups leftover cranberry sauce

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Step 2

Combine milk, olive oil, leftover cranberry sauce, brown sugar, and egg in a bowl and mix together using an electric mixer. Mix in baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add flour and oatmeal and mix everything into a smooth batter.

Step 3

Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans.

Step 4

Bake in the preheated oven until tops spring back when lightly pressed, about 21 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.