Wondering what to make of leftover cranberry sauce? Look no further, because these leftover cranberry sauce oat breakfast muffins are the only thing you need! Moist and spiced from the best cranberry sauce, filling with the oats and whole wheat flour, and to-die-for pecan streusel – these are the ultimate breakfast muffins!
So I’m expecting you’ve made my orange cranberry sauce for Thanksgiving this year, because it is really the best. It’s spiced with orange and orange liqueur and it really makes the whole difference!
That is what makes these breakfast muffins so delicious. And the pecan streusel, because we always need streusel or crumb topping right? Given my history of muffins and cakes, I am starting to see a pattern; chocolate pear cake, blueberry muffins, pumpkin white chocolate muffins and caramel apple pie cake all have some kind of crumb or streusel topping. I know, sounds like I’ve got a streusel issue.
How to Store Cranberry Sauce Breakfast Muffins?
Because of the crumb topping, I actually prefer to store them on the counter uncovered. The crumb topping and the muffin liners serve as a kind of barrier, making the insides still pretty moist the second day and the crumb topping stays crispy. They get a little more stale each day, but are pretty good for about 3 days.
You can of course keep them in a covered cookie box to keep them moist, but muffins with crumb topping tend to become rather sticky this way and the crumb topping no longer crispy. All Recipes has a tip on this, and it’s to place paper towels below and above the muffins in a box, and then put the lid on. I have however tried this with little success so I’m sticking to my uncovered method.
I would also freeze the once I’m not eating today and tomorrow. Once the breakfast muffins have completely cooled, place them in a freezer friendly bag. Freezes pretty well for at least 3 months.
Can I make these just as cranberry muffins – not using cranberry sauce?
Yes. You can use both fresh and frozen cranberries in this recipe, just do not thaw the cranberries if you choose frozen. I would alter the recipe using 1 1/2 cups cranberries instead of the cranberry sauce, add the zest of 2 small-ish oranges and a little more liquid. You can choose orange juice or more milk, about 1/4 cup. And please add a tablespoon of orange liqueur (for example cointreau) – such a magnificent flavor with cranberries! I would also add a touch brown sugar to compensate for the sweet cranberry sauce, about 1/3 cup or 65g.
- 1 1/2 cups fresh or frozen cranberries
- zest of 2 small oranges + 1 tbsp orange liqueur
- more liquid; orange juice or milk – additional 1/4 cup
- more sugar; 1/3 cup (65g) brown sugar
That may sound like many alterations, but it’s not difficult at all! And totally worth it if you don’t have cranberry sauce.
Got other Thanksgiving leftovers you don’t know what to make of?
You have come to the right place! I have made an entire post about 7 different ways to use Thanksgiving leftovers, including these cranberry sauce breakfast muffins. My mission was to make different recipes so that you wouldn’t even notice they are leftovers, because leftovers are usually so boring.
- Leftover turkey is def best in Moroccan stew with lentils and spinach.
- Stuffings, green beans and brussels sprouts etc. are perfect in breakfast egg cups.
- Turkey gravy is perfect to use as broth in cauliflower soup (or any kind of soup)!
- This cheddar herb sweet potato mash and creamy parmesan pumpkin pasta make the perfect and EASY shepherd’s pie.
- You will probably have leftover stale bread after the stuffing – perfect for croutons!
- Aaand the cranberry sauce is perfect either in these breakfast muffins or in cranberry sauce coconut whipped cream trifle.
As you may have noticed, all these recipes are pretty different – BUT they are all mega delish. I urge you to try at least some of them. All these ideas are available in my 7 Thanksgiving Leftovers blog posts, linked to right under this heading.
I truly hope you’ll give the cranberry sauce oat breakfast muffins a try, because they really are special. I’ve never tried this spice combination in a muffin before and I was amazed at how GOOD it is. I’m not joking when I say I’m going to make cranberry sauce just in order to make a huge batch of these breakfast muffins.
And it’s just a bonus that they are filling and can count as breakfast and not only dessert! Enjoy with a warm cup of mulled wine or maybe an orange hot chocolate. Find the complete directions in the recipe card below this post.
Did you like these cranberry sauce breakfast muffins? Here’s more breakfast ideas for you!
- Healthy Spiced Breakfast Pumpkin Soufflé
- Homemade Sweet Rolls (Basic Buns Recipe)
- Date Caramel Macchiato Breakfast Quinoa
- Baked Grapefruit – 3 Healthy Recipes
- Chives and Cheese Scrambled Eggs
- Chocolate Coconut Overnight Oats
I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year.
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Cranberry Sauce Oat Breakfast Muffins
Cranberry Sauce Oat Breakfast Muffins
- 1 cup rolled oats 90g
- 1 cup flour 125g*
- 1/2 cup whole wheat flour 65g
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/3 cup softened butter 75g
- 1/2 cup brown sugar 100g
- 1/2 cup milk 125ml
- 1 egg
- 1 tsp vanilla extract
- 1 1/3 cups cranberry sauce ** 300ml
- 3 1/2 tbsp cold, cubed butter 50g
- 1/3 cup flour 60g
- 1/4 cup granulated sugar 50g
- 1.7 oz semi-finely chopped pecans 50g
- 2 tbsp rolled oats
- Preparations: Preheat oven to 200C (400F). Line muffin tins with 16 muffin liners.
- Mix dry ingredients: In a large bowl, whisk together the dry ingredients: flour, whole wheat flour, oats, baking powder, baking soda, salt and cinnamon.
- Mix wet ingredients: In a medium bowl, whisk together the wet ingredients. First cream the butter and brown sugar together with a handheld or stand mixer. Then add in the milk, egg and vanilla extract. Stir to combine.
- Mix dry and wet: Add the wet ingredients into the dry ingredients and loosely combine with a wooden spoon or spatula.
- Add cranberry sauce: Add in the cranberry sauce and carefully mix until just combined.
- Pour into liners: Divide the batter among approx. 16 muffin liners. Fill 3/4 of the way up.
- Pecan streusel: In a small bowl, make the pecan streusel. Add all the ingredients, and using two forks or your hands, mix the streusel until the butter is in pea sized pieces. Sprinkle generously on top of each muffin.
- Bake: Bake for 20 minutes, or until a toothpick comes out clean. Cool on a wire rack.
- How to store: To keep the crumb topping crisp, I like to let them stay in a dry place - uncovered - for about 3 days. The liners and the crumb topping seal the muffin, making it still moist, although best the first day. Freeze well for at least 3 months.
Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.