If you are wondering what to do with leftover cranberry sauce from Thanksgiving holiday dinner, do try making this easy, simple & delicious eggless, dairy free vegan cranberry sauce muffins using leftover cranberry sauce and apple juice instead of using orange juice. Leftover cranberry sauce can be used to make cranberry bread, cranberry bars, cookies, cranberry ice cream, muffins etc and you may also use it as a topping or filling for breads, muffins etc like I used to make cornbread muffins with cranberry sauce topping. You can also add chocolate chips to these cranberry sauce muffins if you wish, to make it even more delicious!
You may also use the leftover cranberry sauce to make frostings for cake or cupcakes like cranberry cream cheese frosting or cranberry buttercream frosting.
In thi post, we see how to make the delicious and easy cranberry muffins using cranberry sauce, which is one of the most easy things to make using leftover cranberry sauce!
You can use your homemade cranberry sauce (you can make your own instant pot cranberry sauce or stove top cranberry sauce) or store bought cranberry sauce, whichever you have in hand, to make this delicious breakfast muffins.
And these cranberry sauce muffins also happen to be eggless and vegan, so even if you follow a no egg or dairy free vegan diet, you can enjoy these delicious breakfast muffins made using cranberry sauce.
If you want to use chocolate chips and want to keep the recipe vegan, just make sure to use a brand of vegan chocolate chips.
What Are Cranberry Sauce Muffins?
Cranberry sauce muffins are simply delicious breakfast muffins made using leftover cranberry sauce.
They can be enjoyed for breakfast or snack with coffee and tea as you like.
We enjoy these delicious muffins as they are, or sometimes we top them with a little honey or maple syrup which goes great with the slightly tart and sweet flavors of the cranberry sauce muffins.
If you have a lot of cranberry sauce leftover from your Thanksgiving dinner and if you don’t have any idea what to do with it, this is a great way to use the remaining cranberry sauce.
If you have leftover fresh cranberries (not sauce) that are not used yet and if you want to try something without sugar, read this post on how to eat cranberries without sugar.
This recipe for cranberry sauce makes 12 muffins, so if you have more leftover cranberry sauce you may double or triple the recipe to make more cranberry sauce muffins in multiple batches.
If you have a lot more cranberry sauce to be used, here is more information on how to store cranberry sauce.
Since these muffins are made from leftover cranberry sauce, I would recommend freezing any extra muffins for later use, if you are not serving them on the same day.
So here is how you can make easy, quick and delicious leftover cranberry sauce muffins.
How to make vegan leftover cranberry sauce muffins with apple juice?
We use leftover homemade cranberry sauce (you may use storebought cranberry sauce too) and also few other ingredients to make cranberry sauce muffins.
You can see the full ingredients list and step by step instructions on making these muffins below.
Ingredients to make cranberry sauce muffins
cranberry sauce 1 cup
apple juice ¾ cup (you may use just water also or use milk if you don’t want to keep it vegan)
sugar ¾ cup
vanilla extract 1 teaspoon
oil ¼ cup (may use melted butter if you don’t want to keep it vegan)
all purpose flour 1 cup
baking powder 1.5 teaspoon
salt ¼ teaspoon
Optional Ingredient:
semi sweet chocolate chips 1 cup
Step by step instructions
In a bowl, mix together the cranberry sauce, apple juice (or water) and sugar until well combined.
Also add vanilla extract and oil to the cranberry sauce mixture, stir well.
Take the all purpose flour in a different, large bowl.
Also add the baking powder and salt to the flour, mix together so they are evenly mixed with the flour.
Pour the cranberry sauce mixture to the dry flour mixture, mix well until all ingredients are well combined to form the muffin batter.
The batter is slightly thick but it shouldn’t be too thick and you should be able to pour it to the muffin pan without difficulty.
If you feel the batter is too thick, you may add little more of apple juice or water, one tablespoon at a time, and mix well with the batter to achieve the right consistency of muffin batter.
If you are adding chocolate chips, also add chocolate chips to the batter and gently mix in to combine the chocolate chips evenly with the batter!
To make the muffins:
Preheat oven to 350 degree Fahrenheit.
Prepare a muffin pan (I used silicone muffin pan) and drop the muffin batter in the moulds. Fill the batter for only about ¾th of the muffin moulds as the muffins will rise up as they bake. Add all the batter to the muffin moulds evenly.
Bake for about 30 to 34 minutes until a toothpick inserted at the center of the muffins comes out clean.
Once the muffins are baked, immediately transfer from the hot oven and allow the baked muffins to cool down.
Enjoy as it is with hot coffee, tea or milk or enjoy with any frosting as you like. We like to enjoy these cranberry sauce muffins with a little honey or maple syrup on top.
Below you can get the recipe for leftover cranberry sauce muffins in detail.
Vegan Apple Cranberry Muffins With Leftover Cranberry Sauce
Ingredients
- 1 cup cranberry sauce
- ¾ cup apple juice (you may use just water also or use milk if you don't want to keep it vegan)
- ¾ cup sugar
- 1 teaspoon vanilla extract
- ¼ cup oil (you may use melted butter if you don't want to keep it vegan)
- 1 cup all purpose flour
- 1.5 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips (optional)
Instructions
- In a bowl, mix together the cranberry sauce, apple juice (or water) and sugar until well combined.
- Also add vanilla extract and oil to the cranberry sauce mixture, stir well.
- Take the all purpose flour in a different, large bowl.
- Also add the baking powder and salt to the flour, mix together so they are evenly mixed with the flour.
- Pour the cranberry sauce mixture to the dry flour mixture, mix well until all ingredients are well combined to form the muffin batter.
- The batter is slightly thick but it shouldn’t be too thick and you should be able to pour it to the muffin pan without difficulty.
- If you feel the batter is too thick, you may add little more of apple juice or water, one tablespoon at a time, and mix well with the batter to achieve the right consistency of muffin batter.
- If you are adding chocolate chips, also add chocolate chips to the batter and gently mix in to combine the chocolate chips evenly with the batter!
To make the muffins:
- Preheat oven to 350 degree Fahrenheit.
- Prepare a muffin pan (I used silicone muffin pan) and drop the muffin batter in the moulds. Fill the batter for only about ¾th of the muffin moulds as the muffins will rise up as they bake. Add all the batter to the muffin moulds evenly.
- Bake for about 30 to 34 minutes until a toothpick inserted at the center of the muffins comes out clean.
- Once the muffins are baked, immediately transfer from the hot oven and allow the baked muffins to cool down.
- Enjoy as it is with hot coffee, tea or milk or enjoy with any frosting as you like. We like to enjoy these cranberry sauce muffins with a little honey or maple syrup on top.
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