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 Ways to Use Leftover Cranberry Sauce.
After that, I kept coming up with more ideas. I’ve mixed cranberry sauce with horseradish and put it on steaks while they grilled. I’ve put it into a smoothie and I’ve swapped it with dates for a delicious twist on Matrimonial Slice. And now I’ve added it to muffins.
Cranberry Sauce Muffins
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.
This recipe makes 12 standard size muffins, perfect for snacking or breakfasts for Thanksgiving weekend. Enjoy!
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Cranberry Sauce Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
DESCRIPTION
If you have leftover cranberry sauce on Black Friday, you have got to try these cranberry sauce muffins.
Ingredients
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup non-fat Greek yogurt
- 1 cup whole berry cranberry sauce (canned or homemade)
- 1/4 cup olive oil
- 1 large egg
- 1 tsp. vanilla
Instructions
- Preheat oven to 350ºF. Line 12 standard-size muffin tins (like these) with paper liners.
- In a large bowl combine the flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, combine the yogurt, cranberry sauce, olive oil, egg, and vanilla. Pour the yogurt mixture into the flour mixture and stir just until moistened.
- Scoop into the muffin liners, filling each about 3/4 full. Bake until lightly browned on top and a toothpick in the center of a muffin comes out clean, 25-28 minutes.
This post originally appeared in November 2016 and was revised and republished in November 2022.
Sylvie Laporte says
these are super moist. It is a good way to use up cranberry sauce from your Christmas dinner. I found that 12 muffin are just too big, so I actually made 16 which is just the right size and can raise better that way.
★★★★★
Christine Pittman says
That’s great, Sylvie! Thank you for sharing that with us.
Valerie says
I’m so glad I made these with my leftover homemade cranberry sauce. They’re delicious. I added an oat streusel topping as well.
★★★★★
Christine Pittman says
That sounds wonderful, Valerie!
Judy says
I had some leftover cranberry sauce so decided to try this. I did alter it a bit. It used 1 cup of multigrain flour and 1 cup all purpose flour, brown sugar instead of white and since I didn’t have a full cup of cranberries, I added a it more yogurt. They turned out very tasty and mojst. Thanks for the recipe!
★★★★
Christine Pittman says
You’re very welcome, Judy! Thanks for sharing your substitutions.
Yasmin says
Can I substitute the Greek yogurt with butter or maybe something else? Thanks, this looks like a really great recipe!!
Christine Pittman says
Instead of Greek yogurt, sour cream or regular yogurt works for sure. You could also try 1/2 cup mashed banana or applesauce and 1/2 cup softened butter. Let us know what you end up trying out, Yasmin!
Vicki Townsend says
I just tried this recipe this morning with having tons of homemade cranberry sauce left over from my SIL. It seemed a little dry so i added 1/4 cup more of sauce, that seem to do the trick. I also used dark brown sugar which seem to make it a little richer. Baked in 8×11 as i could not lay hands on the muffin tin at the moment!! Very good and moist and a great way to use up sauce.
Christine Pittman says
Vicki, So happy you liked this. I love the idea of it as a cake or slice instead of muffins. I bet it was pretty too. Thanks for letting me know what you did!
Joy Price says
these were amazing! I tripled the recipe (because I have 4 kids and 3 of them are boys so I knew these wouldn’t last long!) and used a 9X13 for some of the recipe and it tastes great as bread too!
I did use melted coconut oil instead of olive; I added 2 cups (again, I tripled the recipe!) of minced almonds [just threw them in the food processor til they were chopped up] as well as 3 cups of frozen minced spinach. I had to make them a bit more healthy with the nuts/spinach to enable my kids to eat them as fast as they would! ;)
Thanks for the recipe. We LOVED it!
Christine Pittman says
Joy, I’m so happy you liked it and I love the healthy touches you added. Great ideas!
A_Boleyn says
Very tasty and moist muffins though I’d cut back on the sugar next time. I think 3/4 cup (or a bit less) is plenty.
Christine Pittman says
Thanks for the feedback! They sure are moist, aren’t they?