Name: Cranberry Sauce Muffins with Oat Streusel Recipe
Prep time: 15 min
Cook time: PT-489933H43M21S
Total time: PT-489933H43M21S
Cuisine: American
Ingredients: 1 + ½ cups all-purpose flour; 1 cup old-fashioned rolled oats; 1 teaspoon baking powder; 1 teaspoon baking soda; ¼ teaspoon salt; 1 teaspoon ground cinnamon; ⅓ cup unsalted butter, softened to room temperature; ½ cup brown sugar; ½ cup milk; 1 egg; 1 teaspoon vanilla extract; 1 + ¼ cups leftover homemade cranberry sauce; 3 tablespoons brown sugar; 3 tablespoons old-fashioned rolled oats; 3 tablespoons all-purpose flour; 3 tablespoons unsalted butter, cold and grated; ½ teaspoon cinnamon

There’s something wonderfully comforting about turning leftover cranberry sauce into a fresh new treat, and that’s exactly why I’m excited to share this Cranberry Sauce Muffins with Oat Streusel Recipe with you. These muffins bring together the cozy warmth of cinnamon-spiked batter and the delightful crunch of a buttery oat streusel topping, making them a fan-freaking-tastic way to enjoy that leftover cranberry sauce beyond your holiday table. Trust me, once you try these, you’ll want to keep this recipe on hand year-round!

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Why You’ll Love This Recipe

Transforms Leftovers Into Magic: Say goodbye to boring leftover cranberry sauce and hello to moist, flavorful muffins.
Perfect Texture Contrast: The soft muffins with a crispy oat streusel topping create an irresistible bite every time.
Simple Ingredients & Technique: No fancy equipment or complicated steps—anyone can nail these muffins on the first try.

The image shows three muffins stacked on top of each other on a wooden surface. Each muffin is wrapped in a white paper liner with a rough textured brown top that looks crumbly and slightly bumpy. Behind the stack, there is a blurred basket holding more muffins with a white cloth inside. The background is plain and light, creating a soft and minimal look. The photo taken with an iphone --ar 2:3 --v 7 - Cranberry Sauce Muffins with Oat Streusel, cranberry muffin recipe, holiday cranberry muffins, easy cranberry breakfast muffins, moist cranberry muffins

Ingredients You’ll Need

Let’s break down these ingredients so you know why they work together so beautifully. The oats in both the batter and streusel lend a hearty bite, while the cinnamon provides warm spiced notes that pair perfectly with tart cranberry sauce. Keep an eye out for room temperature butter—it really helps your muffin texture turn out dreamy.

Flat lay of a small heap of all-purpose flour, a scattering of old-fashioned rolled oats, a neatly arranged teaspoon of ground cinnamon, a pinch of salt crystals, a small mound of light brown sugar, a cold pat of unsalted butter with visible texture, a whole smooth brown egg, a small white ceramic bowl filled with creamy milk, a small white ceramic bowl with deep red homemade cranberry sauce showing whole cranberries, and a small white ceramic bowl containing grated cold butter mixed with oats and brown sugar streusel, all ingredients fresh and natural, perfectly spaced and symmetrical on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cranberry Sauce Muffins with Oat Streusel, cranberry muffin recipe, holiday cranberry muffins, easy cranberry breakfast muffins, moist cranberry muffins

All-purpose flour: The base of the muffin, it gives structure and holds everything together.
Old-fashioned rolled oats: Adds chewiness and a wholesome flavor in both the batter and streusel.
Baking powder and baking soda: These leavening agents make your muffins rise nice and fluffy.
Salt: Just a pinch to balance sweetness and enhance flavors.
Ground cinnamon: A warm spice that complements the cranberry’s tartness perfectly.
Unsalted butter: Softened for the batter and cold, grated for the streusel—two roles that guarantee richness and crumbly topping.
Brown sugar: Brings in moist caramel notes and helps create that crisp streusel texture.
Milk: Adds moisture and tender crumb, making your muffins soft.
Egg: Binds ingredients and provides structure.
Vanilla extract: A touch of warmth and depth to awaken the flavors.
Leftover homemade cranberry sauce: The star ingredient! Tart, fruity, and packed with cozy flavor from the holidays.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Cranberry Sauce Muffins with Oat Streusel Recipe is how easy it is to personalize. I’ve tweaked it a bit for my family, and I encourage you to make it your own too! Whether it’s swapping up spices or adding mix-ins, these muffins are super flexible.

Gluten-Free Option: I swapped all-purpose flour for a gluten-free blend and the muffins turned out just as fluffy and moist—perfect for guests with dietary needs.
Nutty Twist: Toss in chopped walnuts or pecans to the streusel topping for an extra crunch that everyone raves about.
Spice It Up: Try adding a pinch of nutmeg or ginger if you want a deeper spice flavor—my family especially loves this in the colder months.
Vegan Adaptation: Use a plant-based butter and a flax egg to keep things dairy-free and vegan-friendly, and you won’t even miss the traditional flavors.

How to Make Cranberry Sauce Muffins with Oat Streusel Recipe

Step 1: Prep and Mix the Dry Ingredients

Start by preheating your oven to 400°F and lining a standard 12-cup muffin tin with cupcake liners—giving them a light spray with nonstick baking spray helps avoid any stubborn sticking. In a big bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon. This mix sets the stage for your batter’s structure and flavor.

Step 2: Cream Butter with Sugar and Add Wet Ingredients

In a separate bowl, cream the softened butter with brown sugar until it’s a little fluffy (don’t worry if you don’t have a mixer—just mash them together well). Then add in the milk, egg, and vanilla extract. The mixture may look a bit lumpy, and that’s totally okay—it’ll come together once combined with the dry ingredients.

Step 3: Combine Wet and Dry Ingredients Gently

Pour the wet ingredients into the dry bowl and fold them together with a spatula just until combined—you’ll want to avoid overmixing here because that can make your muffins tough. Then, carefully fold in the leftover cranberry sauce. The batter will look beautifully marbled with pops of red, which always gets me excited for the flavor punch in every bite.

Step 4: Portion Batter and Make the Streusel

Divide the batter evenly among your muffin liners—filling each about three-quarters full gives the muffins room to rise without overflowing. Now, for the magic touch, mix the streusel topping ingredients—brown sugar, oats, flour, cinnamon, and cold grated butter—until crumbly but not mushy. Sprinkle a generous spoonful on top of each muffin for that irresistible crunch.

Step 5: Bake and Cool

Pop the muffins in the oven and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. I like to let them cool in the pan for about 5 minutes so they set up nicely, then transfer them to a wire rack to cool completely. The anticipation at this point is real, but trust me—it’s worth the wait!

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Pro Tips for Making Cranberry Sauce Muffins with Oat Streusel Recipe

Use Room Temperature Butter: It blends more evenly with sugar and creates a softer batter for tender crumb you’ll love.
Don’t Overmix the Batter: I learned the hard way—overmixing makes muffins tough, so gently fold until just combined.
Cold Butter for Streusel: Grating cold butter instead of cutting it in by hand makes the streusel extra crumbly and crunchy.
Fill Muffin Cups Properly: Filling about ¾ full is perfect to let muffins rise without spilling over and ruining their shape.

How to Serve Cranberry Sauce Muffins with Oat Streusel Recipe

A pile of seven oat muffins sits together, each muffin showing a rough, textured brown top with visible oat flakes and small bits of red berry. The muffins are wrapped in white, crinkled paper liners. They rest on a soft white cloth inside a white bowl, all placed on a white marbled surface. The lighting is bright, highlighting the muffins' crumbly, slightly bumpy surfaces, and the natural shapes of the oats and berries are clearly visible. photo taken with an iphone --ar 2:3 --v 7 - Cranberry Sauce Muffins with Oat Streusel, cranberry muffin recipe, holiday cranberry muffins, easy cranberry breakfast muffins, moist cranberry muffins

Garnishes

I usually keep it simple and just dust mine with a little powdered sugar for a touch of sweetness and prettiness. Sometimes, I add a tiny dollop of cream cheese or whipped butter on the side, which my family goes crazy for—it’s like a mini breakfast indulgence every time.

Side Dishes

These muffins pair beautifully with a warm cup of coffee or tea, making them perfect for brunch or a cozy afternoon snack. I also love serving them alongside scrambled eggs or a simple fruit salad to round out a wholesome breakfast.

Creative Ways to Present

For special occasions, I’ve arranged these muffins on a tiered cake stand surrounded by fresh cranberries and sprigs of rosemary to add a festive flair. Wrapping them individually in parchment paper tied with twine also makes for a sweet gift idea or party favor that’s as thoughtful as it is delicious.

Make Ahead and Storage

Storing Leftovers

I like to store any leftover muffins in an airtight container at room temperature for up to two days. If I want to keep them longer, I pop them in the fridge where they stay fresh for about a week. Just make sure the container is sealed tightly to keep that crumbly streusel topping from getting soggy.

Freezing

These muffins freeze wonderfully! After they’ve cooled completely, I wrap each muffin individually with plastic wrap then place them in a freezer-safe bag. When I’m ready to enjoy one, I just thaw it at room temperature or warm it straight in the microwave for about 20 seconds—perfectly fresh tasting anytime.

Reheating

For reheating, I’ve found warming a muffin in the microwave for 15-20 seconds or popping it in a toaster oven for a few minutes restores that fresh-baked feel without drying out the crumb. If you want to refresh the crunchy streusel, a quick toast in the oven works like a charm.

FAQs

Can I use canned cranberry sauce instead of homemade?

Absolutely! While homemade cranberry sauce gives a fresher, richer flavor, canned cranberry sauce works just fine as a substitute in this recipe. Just be mindful of the texture—look for a chunky style if possible to get those lovely fruit bursts inside your muffins.
Do these muffins freeze well?

Yes, they freeze beautifully. Just wrap them individually and store in an airtight bag or container, then thaw or warm before serving. The oat streusel retains its crunch nicely when reheated.
Can I make these muffins dairy-free?

Definitely! Swap the butter for a plant-based alternative and use your favorite non-dairy milk. The muffins will still be moist and delicious—I’ve tested it myself a few times with great results.
How do I avoid overmixing the batter?

Mix the wet and dry ingredients with a spatula just until you don’t see any dry flour. It’s okay if the batter is a bit lumpy—that’s better than overmixed and dense muffins. Gently fold in the cranberry sauce last for best results.
Can I add nuts or seeds to the streusel topping?

Yes! Chopped nuts like walnuts or pecans add a lovely crunch and nutty flavor to the streusel. I often toss in a handful and it elevates the texture and taste beautifully.

Final Thoughts

When I first made these Cranberry Sauce Muffins with Oat Streusel Recipe, I was amazed at how effortlessly leftover cranberry sauce transformed into something so fresh and delicious. Whether it’s a busy weekday breakfast or a cozy weekend treat, these muffins deliver comfort and charm in every bite. Honestly, I recommend you give them a try—you might just find your new favorite way to use up cranberry sauce (and I promise, your family will thank you!). Happy baking!