These cranberry sauce muffins are perfect for Black Friday when you’ve got leftover cranberry sauce. This post is sponsored by Stonyfield and King Arthur Flour.
Leftover Cranberry Sauce?
I have a thing for cranberry sauce. It’s pretty much an obsession. It started a few years ago when I accidentally opened two cans of cranberry sauce for Thanksgiving dinner. Of course only like 1/4 of one can got used and I refused to throw it all out. It went into the fridge. All that leftover cranberry sauce meant I just had to figure out how to use it up. That led me to this list of 12 Ways to Use Leftover Cranberry Sauce.
Of course, these muffins contain the all important cranberry sauce. You can use homemade sauce or whole berry canned sauce (not the jellied kind). These cranberry sauce muffins are a cinch to make and are a great use for leftover cranberry sauce. Once you make them though, I’m betting you’ll be opening tins of sauce just to make muffins. Yes, they’re that good!
These muffins also have Greek yogurt. It adds so much creaminess and richness. And moisture. Man, are these muffins ever moist. I used non-fat, but you can use the kind you prefer.
Here’s the recipe for delicious Cranberry Sauce Muffins…
Disclosure: I’m a Brand Ambassador for Stonyfield meaning that they compensate me to promote their products on my blogs and in social media. King Arthur Flour sent me flour to create this recipe. All opinions are my own.
This post originally appeared in November 2016 and was revised and republished in November 2020.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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