Bright bursts of berry and irresistible, tender crumb—these Cranberry Sauce Muffins are exactly what your breakfast or snack break needs. Bursting with sweet-tart cranberry swirls, these muffins are the tastiest way to breathe life into a leftover sauce or just showcase a beloved cranberry flavor. With their simple prep and satisfying, bakery-style results, Cranberry Sauce Muffins are bound to win over your morning crew or be the star of any coffee date, holiday brunch, or midweek treat.

Cranberry Sauce Muffins Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Cranberry Sauce Muffins lies in a handful of pantry staples and the magic of that vibrant cranberry swirl. Each ingredient does something special—whether it’s creating the perfect rise, adding a subtle sweetness, or bringing a cozy, spiced note to every bite.

All-purpose flour: The backbone of the batter, providing structure while keeping the muffins tender.
Granulated sugar: Balances tart cranberry and helps the muffins bake up with a perfect crumb.
Brown sugar: Adds a touch of moisture and warm, caramel undertones that blend deliciously with cinnamon.
Baking powder: Gives your muffins a beautiful lift, making them light and fluffy.
Baking soda: Works with the acid in the cranberry sauce for a soft, tender texture.
Salt: Just a little, but it brings out all the other flavors!
Cinnamon: That extra hint of spice makes everything cozier and complements the cranberry beautifully.
Milk: Adds moisture and richness—use dairy or your favorite non-dairy alternative.
Vegetable oil: Makes each bite soft (and keeps the muffins tender even the next day).
Eggs: Bind the batter and lend a lovely, airy texture.
Vanilla extract: Rounds out the flavors and adds a subtle depth.
Whole berry cranberry sauce: The star ingredient, it creates gorgeous ruby swirls and a sweet-tart punch throughout your muffins.
Coarse sugar (optional): Sprinkle on top for sparkling, bakery-style muffin domes.

How to Make Cranberry Sauce Muffins

Step 1: Prep Your Muffin Tin and Oven

Begin by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or give each cup a light greasing—either way, you’re setting the stage for easy muffin removal and perfectly shaped treats. This little bit of prep makes cleanup a snap and ensures muffins release without sticking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Mixing your dry ingredients first ensures every bite has just the right amount of leavening and spice, avoiding clumps and creating an even crumb throughout the Cranberry Sauce Muffins.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until completely blended. Your wet mixture should look creamy and unified, so you avoid any streaks of egg or oil later on. This helps everything come together harmoniously once combined with the dry mix.

Step 4: Bring It All Together—Gently

Pour your wet mixture into the bowl of dry ingredients and stir just until combined. The key with muffin batter is not to overmix; stop as soon as you no longer see pockets of dry flour. Overmixing leads to tough muffins—so a few lumps are perfectly fine (and expected!).

Step 5: Swirl in the Cranberry Sauce

Now comes the showstopper: gently fold in the whole berry cranberry sauce, being careful to leave gorgeous ruby swirls visible in the batter. This creates bursts of flavor and a beautiful marbled look in every muffin, ensuring the Cranberry Sauce Muffins taste as good as they look.

Step 6: Fill and Top Your Muffins

Divide the batter evenly among the muffin cups, filling each about three-quarters full. If you love a little sparkle and light crunch, sprinkle coarse sugar liberally over each one before baking. This step gives your Cranberry Sauce Muffins that irresistible bakery-style finish.

Step 7: Bake Until Golden and Delicious

Slide the muffin tin into your preheated oven and bake for 18 to 22 minutes. You’ll know the muffins are done when their tops spring back to a gentle touch and a toothpick inserted into the center comes out clean (a little cranberry is fine, just no raw batter). Give them five minutes to cool in the pan before transferring to a wire rack, where the aromas will make everyone eagerly await that first bite.

How to Serve Cranberry Sauce Muffins

Garnishes

Let these muffins shine with a dusting of powdered sugar or a drizzle of simple vanilla glaze if you’re feeling fancy. A garnish of fresh orange zest brings bright citrus notes that play off the cranberries beautifully, making every bite pop with flavor and color.

Side Dishes

Enjoy Cranberry Sauce Muffins warm with a side of creamy Greek yogurt or a pat of salted butter melting into the crumb. For a heartier breakfast, pair them with scrambled eggs or a cozy bowl of oatmeal. They’re also divine alongside fresh fruit for a full brunch spread.

Creative Ways to Present

Pile the muffins high on a vintage cake stand or nestle them in a napkin-lined basket for a welcoming brunch table. For a holiday touch, tuck a sprig of rosemary or some sugared cranberries around the platter. Cranberry Sauce Muffins also make perfect homemade gifts—just slip a few into a bakery box tied with festive twine.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store your Cranberry Sauce Muffins in an airtight container at room temperature for up to three days. They hold their texture and stay moist, making them perfect for grab-and-go breakfasts or snacks all week long.

Freezing

For longer storage, wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep beautifully for up to three months. When a muffin craving hits, just pull one out and let it thaw overnight, or gently warm it for a fresh-from-the-oven taste.

Reheating

To revive that bakery-fresh warmth, pop your Cranberry Sauce Muffins into a microwave for 15-20 seconds or toast them gently in a 300°F oven for about 5 minutes. This not only brings out their fresh flavor but also restores that delightful, soft crumb.

FAQs

Can I use jellied cranberry sauce instead of whole berry?

Absolutely! While whole berry sauce gives you lovely texture and tart bursts in each bite, jellied cranberry sauce can be used for a smoother swirl. Just be gentle when folding into the batter, so you still get pockets of flavor throughout the muffins.

How can I make these muffins dairy-free?

Simply swap in your favorite non-dairy milk (like almond or oat) for the regular milk. Everything else stays the same, and you’ll still get perfectly light and delicious Cranberry Sauce Muffins.

Can I add nuts or other flavors?

You bet! Fold in half a cup of chopped pecans or walnuts for crunch, or stir in a teaspoon of orange zest for added brightness. Both pair beautifully with the cranberry and take your muffins to the next level.

Why do my muffins sometimes come out dense?

The common culprit is overmixing the batter—stop stirring as soon as the wet and dry ingredients combine. Overmixing develops too much gluten, which leads to dense muffins. Always mix gently, and remember that a few lumps are perfectly okay!

Are Cranberry Sauce Muffins good for meal prep?

Definitely! These muffins keep well for several days and freeze beautifully, making them an ideal breakfast or snack to prep ahead. Just grab one on your way out the door, or warm it up for an instant, homemade treat any time.

Final Thoughts

If you’re searching for a way to make your mornings brighter or your leftovers more exciting, look no further than Cranberry Sauce Muffins. They’re simple, versatile, and packed with flavor. Add them to your baking rotation—you might just find yourself making extra cranberry sauce next time, just for these delightful muffins!

Cranberry Sauce Muffins Recipe

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4.8 from 11 reviews

Author: Emma
Total Time: 30 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Cranberry Sauce Muffins are a delightful treat, perfect for using up leftover cranberry sauce. Moist and flavorful, they make for a wonderful breakfast or snack option.

Ingredients

Scale

Dry Ingredients:

1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

Wet Ingredients:

1/2 cup milk
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Additional:

1 cup whole berry cranberry sauce
Optional: Coarse sugar for topping

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Instructions

Preheat the Oven: Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin.
Mix Dry Ingredients: In a large bowl, combine the dry ingredients.
Combine Wet Ingredients: In a separate bowl, whisk together the milk, oil, eggs, and vanilla.
Mix Batter: Combine wet and dry ingredients, then gently fold in the cranberry sauce.
Bake: Divide the batter into muffin cups, sprinkle with coarse sugar, and bake for 18-22 minutes.
Cool and Serve: Let the muffins cool before enjoying!

Notes

These muffins are a great way to use up leftover cranberry sauce.
You can also add chopped nuts or orange zest for extra flavor.
Store in an airtight container for up to 3 days or freeze for longer shelf life.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American