Leftover Cranberry Sauce Muffins with Streusel Topping

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

Last year I got fed up with all the leftover cranberry sauce so for months after, I tried sticking it in and on everything trying to find the best ways to use it. You can only eat leftover Thanksgiving turkey sandwiches for so many days before you’re totally burned out. In fact, our leftover Thanksgiving turkey sliders is a fabulous way to use leftover cranberry sauce, but I still wanted to find something different. These heavenly cranberry sauce muffins with streusel crumb topping were born.

Recommended Equipment

• Muffin Tin
• Stand Mixer

Before You Begin…

Make sure you have your cranberry sauce ready to go. Hopefully you have leftovers from Thanksgiving so this step is already done. You can make it homemade or use store bought cranberry sauce. I’ve linked to our homemade cranberry sauce recipe in the recipe card.

What Do I Need to Make Cranberry Sauce Muffins?

I’m going to divide the list of ingredients up between the streusel topping and the muffin batter. Jump on the streusel topping first…

For the Streusel

• All-Purpose Flour: gives the streusel topping structure
• Light Brown Sugar: adds sweetness and rich flavor
• Kosher Salt: enhances all the flavors
• Cinnamon: adds warmth and that classic fall flavor
• Ground Cardamom: I love the flavor of a little cardamom with cranberry sauce!
• Butter: binds the streusel together, the key to a good streusel

For the Batter

• Sugar: adds sweetness and balances out the tart cranberry sauce
• Vegetable Oil: adds needed fat and moisture to the muffins
• Eggs: give the muffins structure and rise
• <

Crisp and buttery on the outside, fluffy on the inside, this easy waffle recipe is perfection. Included are loads of options for sweet or savory waffles, plus all the toppings you could ever desire.

I like sweet waffles, savory waffles, snack waffles (handheld Ham and Cheese Waffles, I’m looking at you). If you can waffle it, I will probably love it.

Homemade Waffles

Want to know a secret? I almost never order waffles at a restaurant. That’s how picky I am about my waffles.

I know exactly how I like my waffles and restaurant waffles are never as good as the homemade waffles from my own kitchen.

I take my waffle enthusiasm too seriously to waste a meal on waffles that are anything less than spectacular. Rest assured, I’d never share a waffle recipe with you that I didn’t absolutely adore. My standards are just too high.

Easy Waffles

Considering how deep my love for waffles runs, it’s high time I shared with you my ultimate list of best waffle recipes.

I’ve been making waffles a long time and I’ve discovered that, while everyone has their own preferences, there are a few things that all great waffles have in common.

The ultimate waffle recipe is crispy on the outside (but never oily or greasy!) with a soft fluffy interior. The best waffles won’t fall apart when you lift them from the iron, they won’t bend in half, and they also won’t get tough and dense as they cool.

Rest assured that when I say this is the best waffle recipe ever, I don’t make that claim lightly. Part of the reason this recipe is the best is simply because it’s as easy as can be.

Read more

Leftover Thanksgiving Turkey and Stuffing Acorn Squash

Everyone needs more acorn squash recipes, especially when they are stuffed with leftover Thanksgiving turkey and stuffing! Repurpose all those leftovers in big way!

Last year I was fussing to my Mom on the phone about how much turkey I needed to use up after the holidays and she mentioned that she’d made the yummiest little concoction to use up the last of their turkey leftovers the night before. Quickly she typed up a text to me and I put it to the test within 24 hours. Turkey stuffed acorn squash uses everything you have lying around and my goodness, it’s almost like the perfect sandwich with all of those layers of flavor!

Ingredients for Leftover Turkey Stuffed Acorn Squash

The best thing about this recipe is that it’s so easy and almost all the ingredients are leftovers, so they are already set to throw in. Here is what you will need:

• Acorn Squashes – you want two squashes, cut in half and scooped clean
• Onion – yellow onion, diced small
• Turkey (cooked and chopped) – you can use white meat or dark or a mix of both
• Stuffing – any type of stuffing works great, we love to use our no fuss make ahead stuffing
• Cranberry Sauce – adds the perfect sweetness and tanginess
• Chicken Broth – since you are baking cooked food again, you want to add a little moisture so it doesn’t dry out
• Salt – flavor, you can add as much or as little as you want

The measurements for each ingredient can be found in the recipe card at the end of this post.

How to Make Stuffed Acorn Squash

It’s as easy as cleaning out a couple of acorn squashes and stuffing it with a bunch of Thanksgiving leftovers. So simple! Here are the basic steps:

1. Preheat the oven.
2. Cut the squashes in half and clean them out. Slice a thin piece off the bottom of each so they sit flat.
3. Roast the squashes.
4. Saute the onion in a skillet over medium heat. Add the rest of the ingredients and stir together.
5. Spoon the mixture into the roasted squash and bake.
6. Serve with more cranberry sauce or gravy.

All of these instructions in full detail can be found in the recipe card below.

Weekly Menu Plan – Nov. 27 to Dec. 3

Here is your weekly menu plan for this week!

Monday: Instant Pot Turkey Chili

Tuesday: Chicken Milanese

Wednesday: Taco Sloppy Joes

Thursday: Garlic Parmesan Orzo

Friday: Pork Chile Verde

Saturday: French Onion Soup

Sunday: Pot Roast

READ: Weekly Menu Plan – Nov. 27 to Dec. 3

Welcome to the weekend, my friends! I’m looking forward to a pretty relaxed couple of days to finish off a week that was filled with family time, games, and laughter. I absolutely love having friends and family stay with us, and you know what else I love? That moment when the house is quiet and calm again. (We can admit that, right?)

ON THE BLOGS THIS WEEK: This Brussels sprouts gratin is a savory delight, combining thinly sliced tender-crisp Brussels sprouts with a creamy sauce. A sprinkling of cheese and a breadcrumb topping finish it off nicely, creating a luxurious, comforting side dish.

Flaky buttery pastry tops a luscious medley of tender chicken, hearty vegetables, and a creamy, savory sauce in these puff pastry pot pies.

This tangy, sweet homemade cranberry sauce with lemon trumps anything you can buy at the store. Do you know how easy it is to make cranberry sauce? If you can boil water, I promise you can make cranberry sauce.

Captain Crunch ice cream is a whimsical treat that captures the essence of childhood breakfasts in a delightful homemade ice cream. The nostalgic cereal flavor infuses every scoop of this creamy, velvety ice cream.

These Chocolate Caramel Cookies – or more accurately, Caramel Stuffed Double Chocolate Chip Cookies – are a cookie that I crave every single time I see these photos. They are legitimately mouthwatering.

Buttery crunchy toffee and candy bar pieces are layered with whipped cream atop a dessert so deliriously rich, this Heath Bar cake should carry a warning label.

What I’m CRAVING: I don’t crave salad nearly as often in the winter, but right now? I’m looking forward to prepping all the salads for my lunches this week. I’m thinking I’ll roast a tray of this and this to toss into my salads this time around.

My FAVORITE THING this week is The Best Christmas Pageant Ever by Barbara Robinson. I know, I know, two book recommendations in a week? I was setting out our stack of Christmas books this week and couldn’t resist this one. I’m going to read it aloud again this year with my much older kids. (I still have trouble wrapping my mind around the fact that