Transform that leftover cranberry sauce into a batch of delicious cranberry sauce muffins. These moist and flavor-packed muffins are the perfect way to repurpose your cranberry sauce and add a delightful twist to your breakfast or snack routine.

leftover cranberry sauce muffins stacked on a cooling rack

Why you’ll love this recipe:

  • Easy to whip up – There is no mixer required. This recipe is completely made by hand. You simply mix the wet and dry ingredients separately, combine, fold in the cranberry sauce, and bake.
  • Tastes great – These muffins are a perfect blend of sweet and tart with a burst of lemon zest. The texture is soft and moist with pockets of jammy cranberries throughout.
  • No waste – If your family is like mine with only a few die-hard fans of cranberry sauce with turkey, then you probably end up with leftover sauce every holiday dinner. With this recipe there is no more waste!
overhead view of cranberry sauce muffins on a cooling rack

Ingredients you’ll need:

  • all-purpose flour
  • baking powder & baking soda
  • vegetable oil
  • granulated sugar
  • eggs
  • Greek yogurt or full-fat sour cream
  • vanilla extract & lemon zest (or orange zest)
  • chunky whole berry cranberry sauce (canned or homemade)
  • sparkling or coarse sugar (optional)

How to make cranberry sauce muffins:

(the ingredient amounts are listed in the printable recipe card further below)

process shots of how to make cranberry sauce muffins
  1. In a large bowl, whisk together the vegetable oil, sugar, eggs, yogurt or sour cream, vanilla, and lemon zest.
  2. In a medium bowl, toss together the flour, baking powder, baking soda, and salt. Add to the wet ingredients and stir until just combined.
  3. Gently fold in the cranberry sauce. Do not fully combine. You want swirls and chunks of cranberry sauce throughout the batter.
  4. Spoon the batter into a paper-lined muffin pan. Sprinkle with coarse sugar if using. Bake at 375F for 20 minutes.

FAQ:

Can I make these muffins ahead of time?

Yes, you can! Bake the muffins, let them cool completely, and store them in an airtight container at room temperature for up to 3 days.

Can I freeze these muffins?

Certainly! These muffins freeze well. Once cooled, place them in a freezer-safe container or bag. Thaw overnight in the fridge. Reheat in the oven or microwave.

Can I use fresh cranberries?

You can but you’ll have to add more sugar. Here is a recipe designed for fresh cranberries and it also happens to be one of my most popular: https://www.littlesweetbaker.com/cranberry-orange-muffins/

cranberry sauce muffins on a cooling rack with one cut in half

You might also like:

Did you make this recipe? Please kindly leave a comment with your star rating below.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry Sauce Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 12
  • Category: break, snack
  • Method: bake
  • Cuisine: American
Print Recipe

Description

Transform that leftover cranberry sauce into a batch of delicious cranberry sauce muffins. These moist and flavor packed muffins are the perfect way to repurpose your cranberry sauce.

Ingredients

  • 1/4 cup vegetable oil
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1/2 cup Greek yogurt or full-fat sour cream
  • 1 tsp vanilla extract
  • 1 tsp lemon or orange zest
  • 2 cups (250g) all-purpose flour
  • 1 & 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup whole berry cranberry sauce
  • 1–2 tbsp coarse sugar for topping (optional)

Instructions

  1. Preheat oven to 375F and line a muffin pan with paper liners.
  2. In a large bowl, whisk together the vegetable oil, sugar, eggs, yogurt or sour cream, vanilla, and lemon zest.
  3. In a medium bowl, toss together the flour, baking powder, baking soda, and salt. Add to the wet ingredients and stir until just combined.
  4. Gently fold in the cranberry sauce. Do not fully combine. You want swirls and chunks of cranberry sauce throughout the batter. Spoon the batter into a paper-lined muffin pan. Sprinkle with coarse sugar if using.
  5. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days.

Recipe adapted from Herbs & Flour