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Easy Cranberry Leftover Recipe
Ash Tyrrell

Easy Cranberry Leftover Recipe

I always end up with way more cranberry sauce than my family actually eats on Thanksgiving, and for years that extra bowl just sat in my fridge until I quietly tossed it out. One year I decided enough was enough, and I swirled the leftovers into a basic muffin batter instead.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour – gives the muffins their structure so spoon and level it instead of scooping straight from the bag
  • ½ cup granulated sugar – adjust up to ⅔ cup if your leftover sauce is more tart than sweet
  • 2 teaspoons baking powder – this is what makes the muffins rise light and fluffy
  • ¼ teaspoon salt – balances the sweetness so the muffins don't taste flat
  • 1 large egg – binds the batter together and adds richness
  • ½ cup milk – keeps the crumb moist whole milk works best here
  • ⅓ cup melted butter – adds flavor and a tender bite let it cool slightly before mixing in
  • 1 teaspoon vanilla extract – rounds out the flavor with a warm background note
  • 1 cup leftover cranberry sauce – the star of the show use homemade or canned, jellied or whole-berry
  • 1 teaspoon orange zest optional – brightens the cranberry flavor beautifully

Method
 

  1. Start by preheating your oven to 375°F and lining your muffin tin with paper liners or a light coat of nonstick spray. Getting the oven heating early means your batter won't sit around losing its rise. I always set my tin up before I even start mixing so everything moves quickly once the batter is ready.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. This step distributes the baking powder so you don't end up with a muffin that rises unevenly. I like giving it an extra ten seconds of whisking just to be safe.
  3. In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract until smooth. Make sure your melted butter isn't piping hot, or it can start cooking the egg. I usually let mine cool for a minute or two on the counter first.
  4. Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Overmixing is the enemy here, so stop as soon as you don't see dry flour streaks. A few small lumps in the batter are completely normal and actually a good sign.
  5. Add dollops of your leftover cranberry sauce on top of the batter, then use a knife or skewer to swirl it through gently. I don't fully mix it in because those ribbons of cranberry are what make each bite special. If your sauce is jellied, give it a quick stir first so it swirls more easily.
  6. Divide the batter evenly between the muffin cups, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Every oven runs a little differently, so I start checking around the 16-minute mark.
  7. Let the muffins rest in the tin for five minutes before transferring them to a wire rack. This short rest keeps them from falling apart while they're still delicate and warm. Once cooled slightly, they're ready to enjoy with your favorite hot drink.

Notes

  • I always use room-temperature eggs and milk because it helps the batter mix more evenly.
  • I never overfill the muffin cups, since it makes the tops spread instead of dome nicely.
  • I like adding a sprinkle of coarse sugar on top before baking for a little crunch.
  • I taste my leftover sauce first and adjust the added sugar based on how tart it is.
  • I always let my muffins cool a bit before biting in, since the cranberry swirl stays hot longer than the crumb.