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Cranberry Sauce Muffins

Cranberry Sauce Muffins

Herbs and Flour
Make the best use of leftover cranberry sauce and whip up these easy Cranberry Sauce Muffins!
5 from 5 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 193 kcal


  • 1/4 cup butter softened
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup Greek yogurt
  • 3/4 cup cranberry sauce
  • 1 3/4 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  • Preheat oven at 375F and line a 12 cup muffin tin with liners.
  • In the bowl of a stand mixer, add the butter, sugar and brown sugar and cream together until light and fluffy. Add the eggs, vanilla and Greek yogurt and continue mixing until incorporated.
  • On a low setting, add the baking powder, baking soda, salt and flour until combined and the batter is smooth.
  • Remove the bowl from the stand mixer and gently fold in the cranberry sauce. Do not over-stir, you want a more marbleized effect.
  • Scoop the batter into your muffin tin, filling each cup 2/3 full. Bake for approximately 22-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean. Cool for 5 minutes in the pan then transfer to a cooling rack to cool completely.


Calories: 193kcalCarbohydrates: 34gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 38mgSodium: 201mgPotassium: 54mgFiber: 1gSugar: 20gVitamin A: 165IUVitamin C: 1mgCalcium: 51mgIron: 1mg
Keyword christmas, christmas leftovers, cranberries, cranberry sauce, fall, Thanksgiving, thanksgiving leftovers, winter
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