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Cranberry Sauce Muffins

Turn leftover cranberry sauce into something spectacular with these moist, fluffy muffins. Spiced with cinnamon and brightened with orange zest, they’re the perfect morning treat or afternoon pick-me-up.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon orange zest
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup neutral oil like canola or vegetable
  • 1 teaspoon vanilla extract
  • 1 cup cranberry sauce smooth or chunky

Instructions
 

  • Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  • In a large bowl, whisk together flour, sugar, baking powder, cinnamon, salt, and orange zest.
  • In another bowl, whisk eggs, milk, oil, and vanilla until well combined.
  • Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
  • Gently fold in cranberry sauce, swirling slightly for a marbled effect.
  • Divide batter evenly among muffin cups.
  • Bake 18–20 minutes or until a toothpick comes out clean.
  • Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use room temperature eggs and milk for better mixing.
  • Don’t overmix the batter—lumps are okay.
  • Add a sprinkle of coarse sugar on top before baking for extra crunch.
  • You can substitute cranberry sauce with blueberry or raspberry preserves for variation.