Leftover Cranberry Sauce Muffins
Tender bakery-style muffins swirled with tangy leftover cranberry sauce and a crunchy streusel top — Thanksgiving's best encore.
In a nutshell: This authentic american leftover cranberry sauce muffins comes together in just 37 mins using simple whole ingredients. The chef's secret: one pass keeps bold cranberry ribbons, while over-swirling muddies the whole muffin pink. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Leftover cranberry sauce muffins: tangy cranberry sauce swirled into tender muffins. The best use of Thanksgiving leftovers.
Key Equipment
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- 12-cup muffin tin
- Mixing bowls
- Whisk
- Paper liners
Chef's Pro-Tips
- Swirl once, not five times: one pass keeps bold cranberry ribbons, while over-swirling muddies the whole muffin pink.
- Do not overmix the batter: stir just until the flour disappears — a few lumps are the sign of a tender muffin.
- Chill the streusel while mixing: cold butter clumps stay distinct in the oven instead of melting flat.
Ingredients
12
servings
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2 cups all-purpose flour
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¾ cup granulated sugar
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2 tsp baking powder
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½ tsp baking soda
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½ tsp kosher salt
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1 tsp ground cinnamon
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1 cup leftover cranberry sauce, whole-berry or jellied, divided
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2 eggs, large
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¾ cup buttermilk
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⅓ cup neutral oil
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1 tsp vanilla extract
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½ cup all-purpose flour, for streusel
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⅓ cup brown sugar, for streusel
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4 tbsp butter, cold, cubed, for streusel
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Step-by-Step Instructions
Make the Streusel
Preheat the oven to 400°F (200°C) and line a muffin tin. Rub the streusel flour, brown sugar and cold butter together with your fingertips until clumpy. Chill while you mix the batter.
Whisk the Batter
Whisk the flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl. In another bowl, whisk the eggs, buttermilk, oil, vanilla and three-quarters of the cranberry sauce until combined.
Combine Gently
Pour the wet ingredients into the dry and stir just until no flour streaks remain — lumps are fine. Overmixing makes tough muffins.
Fill and Swirl
Divide the batter among the liners, filling each two-thirds full. Dollop the remaining cranberry sauce on top and swirl once with a toothpick. Shower with streusel.
Bake and Cool
Bake 20-22 minutes until a toothpick comes out clean and the tops are golden. Cool in the tin for 5 minutes, then move to a rack.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Both work. Whole-berry gives jewel-like pockets of fruit; jellied swirls more smoothly. Use whichever is in your fridge.
Yes — freeze for up to 2 months in a sealed bag. Thaw at room temperature or warm in a 300°F oven for 8 minutes.
Yes, but toss 1 cup of chopped fresh cranberries in 2 tablespoons of sugar first — raw berries are much tarter than sauce.
3 days in an airtight container at room temperature, or 5 days refrigerated. The streusel stays crispest on day one.
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