Leftover Cranberry Sauce Muffins

Three cranberry sauce muffins on a plate with a striped tea towel and fresh cranberries.

Leftover Cranberry Sauce Muffins

Not sure what to do with that leftover cranberry sauce from your holiday meal? You're going to love these cranberry sauce muffins! We're taking this breakfast treat to the next level with a delectable mashup of croissant-meets-muffin + cranberries that's so delicious.

Prep Time10

Cook Time20

Total Time30

Servings:

Calories: 129kcal

Author: Karin and Ken

Ingredients

2 tubes crescent rolls
¼ cup leftover cranberry sauce, more or less to taste
2-3 tablespoons all-purpose flour - for rolling
powdered sugar for dusting if desired

Instructions

Preheat the oven to 350 degrees.
Open both cans of croissants and roll them out on a floured surface. Make sure the perforations are no longer there.
Spread the cranberry sauce on first layer of dough.
Top with the second layer of croissant dough.
Starting at one end, firmly roll up dough. Make 5 slices into your log so you end up with 6 cruffins.
Place each roll in a prepared muffin tin with cooking spray..
Bake for 18-20 minutes, or until they are golden brown.
Remove the cruffins from the oven and let cool on rack. Top with powdered sugar, if desired.
Enjoy every bite!

Video

Notes

Watch the Edges. Stay away from the edges when spreading the cranberry sauce on the dough so the filling doesn’t spill out.

Using Whole Berry Sauce? If you’re using whole berry cranberry sauce muffins, try and mash the berries a bit before spreading on top of your crescent dough. It will make rolling much easier.

Bake in the Center. Place your muffin tray in the center of the oven to allow for the most even heat distribution.

Don't Over Bake. Keep an eye on the baking time while your muffins are in the oven. This prevents them from becoming to dark as all ovens vary slightly in temperature.

Nutrition