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Best Leftover Cranberry Sauce Muffins
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Delicious fluffy cranberry sauce muffins topped with roasted pecans, perfect for using up Thanksgiving leftovers!
Ingredients:
  • 0.5 cup milk
  • 0.33333334326744 cup olive oil
  • 1.25 cups leftover cranberry sauce
  • 0.33333334326744 cup brown sugar, or more to taste
  • 1 egg
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 1.5 cups all-purpose flour
  • 1 cup oatmeal
  • 0.25 cup chopped pecans, or to taste
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and prepare a 12-cup muffin tin by greasing it or lining the cups with paper liners.
  • In a bowl, whisk together milk, olive oil, leftover cranberry sauce, brown sugar, and egg using an electric mixer. Add baking powder, baking soda, salt, cinnamon, and nutmeg. Slowly incorporate flour and oatmeal until a smooth batter forms.
  • Divide the batter evenly among the muffin cups, filling them three-quarters full. Top with chopped pecans for a delicious crunch.
  • Bake in the preheated oven for 21 minutes, or until tops spring back when lightly pressed. Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

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