Cranberry Sauce Muffins

Cranberry Sauce Muffins

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These delicious cranberry sauce muffins are so easy to make and require very little prep. Wonderfully moist and fluffy they are oozing with flavor and the best way to use up any leftover cranberry sauce.

Cranberry Sauce Muffins

If you have leftover cranberry sauce, then you need to try this recipe!

These sweet muffins are so light and fluffy, it’s like biting into a cloud! They rise so wonderfully in the oven and there is not a dry crumb in sight thanks to the cranberry sauce.

So quick and easy to make, these muffins are vegetarian and ready to enjoy in about 30 minutes.

A baked cranberry sauce muffin being held

Cranberry Sauce Muffin Ingredients

These yummy muffins are made with simple ingredients, most of which you should have to hand already.

How To Make Cranberry Sauce Muffins

These muffins are so super easy to make, you can whip them up in no time at all. They are a great make ahead, so be sure to make a double batch!

The batter for the muffins in a bowl

Mix together the wet ingredients with the sugar in a large bowl and then add in the flour and baking powder and combine. Place the batter in a prepared muffin tin and bake.

The muffin batter in liners before being baked

So quick and easy and the results are truly delicious!

baked muffins in a muffin pan

Cranberry Muffin Recipe Variations

I love these muffins just the way they are, but you can easily add to them to suit your tastes.

  • Swap the cranberry sauce for applesauce.
  • Once the muffins have cooled, drizzle a little icing over them
  • Add in some chocolate chips to the muffins. White chocolate chips work really well.
  • Grate in some lemon zest for a little zing.


How long do the muffins keep?

These freshly baked muffins can keep well for up to a week. Once they have cooled, place them in an air tight container and place in the fridge. If they are stored at room temperature they will keep for 2 to 3 days.

The cranberry sauce muffins out of the oven

Can you freeze these cranberry muffins?

Yes, these muffins freeze really well, so you may want to make a double batch! Let the muffins cool and then place them in a freezer bag or container. They will keep for up to 3 months. They can be thawed at room temperature or heated through in the oven or microwave.

Holding a cranberry sauce muffin towards the camera

How do you prep the muffin tin?

I like to place the muffin batter into paper muffin cups, they are so much easier to remove from the muffin tin this way and much easier to handle and store. I like to spray a little non-stick spray into the paper liners so that the muffins pull away easily.

Baked cranberry sauce muffins in a muffin tray

How do you know when the muffins are done?

These muffins will take around 25 minutes to bake in a pre-heated oven. The tops will be firm and spring back into place when you touch it lightly. Insert a toothpick into the muffin and it should come out clean.

Holding half of a muffin towards camera

Let the cranberry sauce muffins rest

When you remove the muffins from the oven, let them sit in the tin for five minutes before moving to a cooling rack. This will help them to firm up. If the muffins are left in the tin too long, they can become soggy, so be sure to move them to a cooling rack.

A cranberry sauce muffin in a pink paper liner

Don’t over mix the muffin batter

For the lightest and fluffiest muffins, it’s important not to over mix the batter when you add the dry ingredients. Mix the flour an baking powder into the wet ingredients so that it is just combined and no flour is visible. I prefer to mix the batter by hand to ensure i don’t over mix.

Twelve muffins in a tray

Don’t overfill the muffin cups

Fill each cup about three quarters of the way full with the cranberry sauce muffin batter. If you fill them right to the top the batter will spread and you won’t get those beautiful dome tops. It will also make a mess of your oven!

Top down shot of the baked muffins in a tin

More Easy Muffin Recipes

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Cranberry Sauce Muffins

These cranberry sauce muffins are amazing! This is a perfect way to use up leftover cranberry sauce! These cranberry sauce muffins are so easy to make and taste so good!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: cranberry sauce, muffin
Cooking Method: Oven
Diet: Vegetarian
Servings: 12
Calories: 218kcal


  • 2 cups flour
  • 1 tbsp baking powder
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 cup cranberry sauce
  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Recommended Kitchen Tools (click the links below to see the items used to make this recipe)


  • Preheat the oven to 400F.
  • Line a 12-cup muffin tin with paper baking cups. Spray the inside of the paper baking cups with non-stick cooking spray.
  • In a large mixing bowl, add cranberry sauce, brown sugar, white sugar, milk, vegetable oil, egg, vanilla, salt and cinnamon, and mix until combined.
  • Add flour and baking powder to the mixing bowl and mix until combined with the wet ingredients.
  • Distribute the muffin batter between the 12 muffin cups.
  • Put the muffins in the oven and bake for 25 minutes.


Also, check out these easy muffin recipes:
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Calories: 218kcal | Carbohydrates: 40g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 119mg | Potassium: 167mg | Fiber: 1g | Sugar: 23g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
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