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Cranberry Sauce Muffins

cranberry sauce muffins Side Dish
Cranberry Sauce Muffins
  • Prep 10 min
  • Total 30 min
  • Servings 18

These fruit-filled muffins are a creative way to turn your leftover Thanksgiving cranberry sauce into a warm and welcoming next-day breakfast.

Paula Jones
Created September 26, 2011
Gold Medal Flour
Make with
Gold Medal Flour


  • 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


  • 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.

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

No nutrition information available for this recipe

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