Cranberry Sauce Muffins are perfect for Thanksgiving morning or a delicious snack on Christmas. It’s hard to resist delicious cranberry muffins during the fall and winter months.
These yummy dried cranberry muffins are full of flavor and bursting with cranberries in each bite.
Cranberry Muffins
Cranberry Sauce Muffins
Cranberries can be so underrated. I mean honestly, I’m not talking about your mom’s canned cranberry sauce on a plate. I’m talking about buttery and moist homemade cranberry sauce muffins.
Can you use dried cranberries instead of fresh in muffins?
Yes, We love dried cranberries and Craisins® is our favorite, but of course, you can use any kind. Plus, Dried Cranberries work great in baked goods; just add 1/4 cup more of the dried cranberries to make up for the difference.
How to Make Cranberry Sauce Muffins
Some of the ingredients you will need to make these Homemade Cranberry Muffins are in this picture below. However, I have the full ingredients and recipe to print out towards the bottom of the page.
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Bakery Style Cranberry Muffins
Most of these ingredients can probably be found in your pantry or refrigerator already.
- 2 cups of All Purpose Flour
- 1 cup of Sugar
- 1 tablespoon of Baking Powder
- ¼ teaspoon of Salt
- 1 cup of Whole Milk
- 1 Egg
- ¼ cup of Vegetable or Canola Oil
- 1 tablespoon of Vanilla Extract
- 1 cup of Cranberry Sauce (homemade or store-bought)
- ¼ cup of Dried Cranberries, finely chopped (optional)
Start by preheating the oven to 400F and line an 18 cup muffin tin with a silicone liner or spray it generously.
In a large bowl combine the flour, sugar, baking soda and salt and mix well.
Add the milk, egg, oil and vanilla extract and mix it well with a wire whisk. The batter should be thick.
Add the cranberry sauce and gently fold it into your batter.
Divide the batter among 18 muffin cups, filling it about ¾ of the cup.
Sprinkle your chopped dried cranberries on top of each muffin.
Bake these delicious homemade cranberry muffins at 400F for 20 minutes till the top is golden and a toothpick inserted in the middle comes out clean.
Let it cool in the pan for 10 minutes and then finish cooling them on a wire rack.
These amazing muffins taste best when served warm with butter or more cranberry sauce. Yum! Yum! Yum!
Dried Cranberry Muffins
Store the leftovers in the airtight container on the counter for 3 to 4 days, in the fridge for up to 15 days and in the freezer for about 1 to 2 months.
Easy Muffin Recipes
Once you make these delicious cranberry muffins you’ll love these easy breakfast recipes too.
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Cranberry Recipes
Studies have shown that if you like this, you will also love the following recipes. I have pulled them together for you right here!
Cranberry Sauce
Cranberry Crush
Cranberry Sauce Muffins Recipe
Cranberry Sauce Muffins
Ingredients
- 2 cups All Purpose Flour
- 1 cup Sugar
- 1 tablespoon Baking Powder
- ¼ teaspoon Salt
- 1 cup Whole Milk
- 1 Egg
- ¼ cup Vegetable or Canola Oil
- 1 tablespoon Vanilla Extract
- 1 cup Cranberry Sauce homemade or store-bought
- ¼ cup Dried Cranberries finely chopped (optional)
Instructions
- Preheat the oven to 400F and line an 18 cup muffin tin with a silicone liner or spray it generously.
- In a large bowl combine the flour, sugar, baking soda and salt and mix well.
- Add the milk, egg, oil and vanilla extract. Mix it well with a wire whisk. The batter will be thick.
- Add the cranberry sauce and gently fold it in.
- Divide the batter among 18 muffin cups, filling it about ¾ of the cup.
- Sprinkle the chopped dried cranberries on top of each muffin (optional)
- Bake at 400F for 20 minutes till the top is golden and a toothpick inserted in the middle comes out clean.
- Let it cool in the pan doe 10 minutes and then finish cooling on wire rack.
- Tastes best when served warm with butter or more cranberry sauce.
- Store the leftovers in the airtight container on the counter for 3 to 4 days, in the fridge for up to 15 days and in the freezer for about 1 to 2 months.
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