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Cranberry Sauce Muffins

Delicious and Easy to Make Cranberry Sauce Muffins Perfect for Thanksgiving and Christmas
Servings 18 muffins


  • 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)


  • 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.