Leftover Cranberry Sauce Muffins – gluten free

Got cranberry sauce leftovers? These Leftover Cranberry Sauce Muffins are the perfect way to use it in delicious muffins.

gluten free leftover cranberry sauce muffins

Frequently Asked Questions about Leftover Cranberry Sauce Muffins

Can I use homemade cranberry sauce or canned jellied cranberry sauce in these cranberry muffins?

I’m fairly certain that any homemade extra cranberry sauce you have on hand, if made with whole cranberries, will work. I’m not as sure that jellied canned cranberry sauce will quite as well. You really want this mixture to be almost like a crumb topping. I suspect the jellied stuff will make a smoother mixture. But it’s worth a try.

Can I use brown sugar in place of the granulated sugar?

Yes, BUT know that brown sugar tends to yield a more moist baked good. And as I explain in my Gluten Free Hummingbird Cake recipe, you have to be careful in gluten free baking that extra moisture when combined with the gums needed for gluten free flours don’t become to gummy when baked.

Do I need a hand mixer or stand mixer to make these Leftover Cranberry Sauce Muffins?

No. You can easily stir these together by hand. That’s actually one of the reasons muffins are among my favorite things to bake. They’re quick, easy and not a lot of mess! (I also love that this particular muffin recipe is the best way to use up leftover cranberry sauce from your Thanksgiving table.)

If I don’t have or can’t find Pamela’s gluten-free all-purpose flour, what do you recommend?

King Arthur has one of the very best all-purpose gluten-free flour blends, in my opinion. If you prefer to make your own, check out my friend Gretchen’s gluten-free all-purpose flour recipe.

leftover cranberry sauce muffins
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gluten free leftover cranberry sauce muffins

Leftover Cranberry Sauce Muffins – gluten free

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  • Author: Regan at This Baking Life
  • Yield: 8 muffins
  • Diet: Gluten Free


These Leftover Cranberry Sauce Muffins are the perfect way to use cranberry sauce leftovers in delicious muffins.


  • Gluten-free baking spray with flour (such as La Tourangelle)
  • 1/2 cup chopped pecans
  • 1/2 cup whole berry cranberry sauce (from 1 [14-oz.] can of cranberry sauce)
  • 1/4 teaspoon ground cinnamon
  • 180 grams (about 1 1/2 cups) gluten-free all-purpose flour (I used Pamela’s)
  • 1  1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 1/3 cup granulated sugar
  • 1/3 cup vegetable oil or melted butter
  • 2 large eggs, at room temperature and lightly beaten
  • Zest of 1 lemon or fresh orange zest


  1. Preheat oven to 350 degrees F. Coat 8 muffin cups of a muffin tin with baking spray, and set aside. Alternatively, line cups of muffin pan with muffin liners or cupcake liners; and coat with cooking spray or non-stick spray.
  2. Combine pecans, cranberry sauce and cinnamon in a food processor; pulse just until blended.
  3. Whisk together dry ingredients of flour, baking powder and salt in a large mixing bowl. Whisk together wet ingredients of milk, sugar, oil, eggs, and lemon zest in a medium bowl. Add to flour mixture; stir until combined.
  4. Spoon about 2 tablespoons of the muffin batter into the bottom of each muffin cup; top evenly with about 1 teaspoon of the cranberry-pecan mixture. Repeat process with remaining batter and pecan mixture.
  5. Place muffin tray in center rack of oven, and bake at 350 degrees F for 20 to 25 minutes or until muffin top is golden brown. Serve warm. Store leftovers in an airtight container or freezer bag in the refrigerator.
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 muffin

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