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Cranberry Sauce Muffins

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Cranberry Sauce Muffins
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  • Prep 10 min
  • Total 30 min
  • Servings 18
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These fruit-filled muffins are a creative way to turn your leftover Thanksgiving cranberry sauce into a warm and welcoming next-day breakfast.
By Paula Jones
Created Sep 26, 2011


  • 2 cups Gold Medal™ all-purpose flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla
  • 1 egg, beaten
  • 1 cup leftover cranberry sauce
Make With
Make With
Gold Medal Flour


  • 1
    Heat oven to 400°F. Spray 18 regular-size muffin cups with cooking spray.
  • 2
    In large bowl, stir together flour, sugar, baking powder and salt with whisk. Make well in center of dry ingredients. Add milk, oil, vanilla and egg; stir until combined (batter will be thick). Stir in cranberry sauce.
  • 3
    Divide batter evenly among muffin cups, filling each about three-fourths full.
  • 4
    Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool slightly before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a more festive appearance, use brioche molds (as shown in photo).
  • tip 2
    To bump up the flavor even more, you can add grated orange peel.


Nutrition Facts are not available for this recipe
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