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Best Leftover Cranberry Sauce Muffins

Transform your Thanksgiving sides into a bakery-quality breakfast with this incredibly moist one-bowl recipe.
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Prep Time 15 minutes
Cook Time 25 minutes
cooling time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 228
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin or line cups with paper liners.
  2. Combine milk, olive oil, leftover cranberry sauce, brown sugar, and egg in a bowl and mix together using an electric mixer.
  3. Mix in baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Gradually add flour and oatmeal and mix everything into a smooth batter.
  5. Spoon batter into the prepared muffin cups, filling each three-quarters full.
  6. Sprinkle with chopped pecans.
  7. Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes.
  8. Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Notes

Use room temperature eggs and milk to ensure the batter emulsifies perfectly. Do not overmix the flour into the batter; stir only until the streaks of flour disappear to keep them tender.