Cranberry relish muffins

Don't throw away leftover cranberry sauce, instead create leftover cranberry sauce muffins with an oat streusel topping and enjoy for breakfast or dessert!

Ina Garten Cranberry Muffins recipe is made with all-purpose flour, granulated sugar, baking powder, baking soda, salt, vegetable oil, milk, eggs, almond extract, and cranberries. Total prep and bake time is 35 minutes, yielding 12 servings.

Tangy-sweet and moist, these cranberry orange muffins are heavy on the flavor and bursting with cranberries in each bite. Enjoy them plain, or spruce them up with a crumb topping and drizzle of orange icing. You can use fresh or frozen cranberries. They're simple to make, extra buttery, and freeze easily! Recipe on sallysbakingaddiction.com

I’m going to do it. I’m just going to come right out and shame my mother in front to of the whole blogosphere. See, on Thanksgiving, my mom prefers the nasty cranberry jelly from the can. We grew up with...

Stuck with a ton of leftover cranberry sauce from Thanksgiving Day dinner? Make these scrumptious bakery-style Coffee Cake Muffins with layers of cranberry sauce! They're topped with a sweet buttery crumb for a perfect breakfast treat served with coffee.

Tangy-sweet and moist, these cranberry orange muffins are heavy on the flavor and bejeweled with beautiful cranberries in each bite.

Grab that leftover cranberry sauce and make these sweet and tart cranberry sauce muffins. They make a great breakfast or brunch!

These muffins are great way to use up leftover cranberry sauce from Thanksgiving! They are soft and fluffy with a topping of roasted pecans.

Cranberry muffins with a moist tender crumb, crunchy sweet almond topping, and a burst of tartness with every bite. Simple to prepare and no mixer required.

Light, airy bakery style muffins loaded with orange juice, zest, and studded with tart fresh cranberries.