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Cranberry Cobbler Muffins

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These Cranberry Cobbler Muffins are the perfect use for your Thanksgiving leftovers! Delicious Citrus Cranberry Sauce sandwiched between perfectly browned dough create an amazing cobbler-like pastry to enjoy with your morning cup of coffee or tea. #cranberry #cranberrysauce #muffins #thanksgiving #breakfast #brunch #leftovers

These Cranberry Cobbler Muffins are the perfect use for your Thanksgiving leftovers!  Delicious Citrus Cranberry Sauce sandwiched between perfectly browned dough create an amazing cobbler-like pastry to enjoy with your morning cup of coffee or tea.  

Two Cranberry Cobbler Muffins along with a baking tin, a bowl of cranberry sauce, cinnamon sticks and cranberries sit on a dark surface.

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Today marks three days post-Thanksgiving.  Have you eaten all your leftovers?  Chances are you have a few hanging out in your fridge, one of which most likely is cranberry sauce.   In my case, it’s my delicious Citrus Cranberry Sauce.  Am I right?  

Don’t let what remains in the fridge see the bottom of the trash can or the garbage disposal!  Breathe new life into this must-have Turkey Day staple by creating these delicious Cranberry Cobbler Muffins.  It’s like dessert for breakfast, and really, who can say no to that?

A bowl of Citrus Cranberry Sauce to make Cranberry Cobbler Muffins sits on a dark surface surrounded by a baking tin, napkin and cinnamon stick.

My Citrus Cranberry Sauce is full of bits of citrus packed clementines, tart cranberries and sweet pineapple and stirred together with both cloves and cinnamon to create a bright and flavorful twist on an otherwise traditional dish. 

I’ve served it warm as an amazing topping for my Yogurt Waffles and Vanilla French Toast, but my favorite way to use up any leftover sauce is in these Cranberry Cobbler Muffins.

Cranberry Cobbler Muffins rest in baking tin on a dark surface surrounded by a napkin, cranberry sauce, cranberries and cinnamon sticks.

Thanks to the shortcut of using leftover cranberry sauce, these Cranberry Cobbler Muffins come together in just 10 minutes.  Muffin batter is scooped into the bottom of each muffin cup.  It’s then topped with a tablespoon of cranberry sauce and then additional muffin batter. 

To use up a few more leftovers, I topped each muffin with a few leftover whole cranberries that were still hanging out in my fruit drawer.  You know, to make them just a bit prettier.

A Cranberry Cobbler Muffin is split open and sits on a dark surface surrounded by a bowl of cranberry sauce, a napkin and cinnamon sticks.

I especially love these Cranberry Cobbler Muffins when they’re warm and straight from the oven.  Breaking them open reveals the ribbon of cranberry sauce sandwiched between the cinnamon spiced muffin layers.  Absolute perfection when paired with your morning cup of coffee or tea.

Three Cranberry Cobbler Muffins sit in a muffin tin resting on a dark surface, surrounded by a napkin, bowl of cranberry sauce and stray cranberries.

Cranberry Cobbler Muffins | Melanie Makes
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5 from 8 votes

Cranberry Cobbler Muffins

These Cranberry Cobbler Muffins are the perfect use for your Thanksgiving leftovers! Delicious Citrus Cranberry Sauce sandwiched between perfectly browned dough create an amazing cobbler-like pastry to enjoy with your morning cup of coffee or tea. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 30 muffins
Calories: 165kcal
Author: Melanie Bauer | Melanie Makes

Ingredients

  • 6 cups flour
  • 2 teaspoons salt
  • 2 tablespoons + 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 2 cups sugar
  • 1 cup applesauce
  • 4 eggs
  • 1-1/3 cups milk
  • 1 tablespoon + 1 teaspoon vanilla
  • 1-1/2 cups Citrus Cranberry Sauce

Instructions

  • Preheat oven to 400 degrees. Line muffin tin with paper liners and set aside.
  • In a medium bowl, whisk together the flour, salt, baking powder, cinnamon and sugar.
  • Add applesauce, egg, milk and vanilla and stir until just combined.
  • Using medium cookie scoop, scoop dough into bottom of each muffin cup.  If needed, flatten muffin dough to cover bottom of muffin cup.
  • Using a tablespoon scoop, scoop a tablespoon of cranberry sauce on top of muffin dough.  
  • Top each muffin cup with one additional medium cookie scoop of dough.
  • Bake muffins for 15 minutes or until muffins are golden brown and a toothpick comes out clean. Remove muffins from muffin tin and allow to cool completely on a cooling rack.

Nutrition

Calories: 165kcal | Carbohydrates: 35g | Protein: 3g | Cholesterol: 22mg | Sodium: 167mg | Potassium: 126mg | Sugar: 16g | Vitamin A: 40IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 1.4mg

Looking for other recipes to incorporate your leftover cranberry sauce?  Check out this 3-Ingredient Cranberry Balsamic Salad Dressing, 3-Ingredient Brie and Cranberry Phyllo Turnovers and this Cranberry Sauce Smoothie.

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