Cranberry Sauce Muffins

If you have leftover cranberry sauce on Black Friday, you have GOT TO try these cranberry sauce muffins. This post is sponsored by Stonyfield and King Arthur Flour.

If you have leftover cranberry sauce on Black Friday, you have GOT TO try these cranberry sauce muffins.


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. 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.

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.

These muffins not only have cranberry sauce, they also have Greek yogurt. It adds so much creaminess and richness. And moisture. Man, are these muffins ever moist. I used Stonyfield’s Non-Fat Greek Yogurt but you could use their Whole Milk Greek or Grass Fed Whole Milk Greek instead. All of their Greek yogurts are delicious.

These muffins are so moist because they're made with yogurt and cranberry sauce. They're delicious too!

King Arthur Flour was kind enough to send me some of their 100% Organic All-Purpose Flour for making this recipe. It’s made of organic hard red and spring wheats and can be used in any recipe calling for “flour” or “all-purpose flour.”

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!



Cranberry Sauce Muffins

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins


If you have leftover cranberry sauce on Black Friday, you have GOT TO try these cranberry sauce muffins.


  • 2 cups all purpose flour, such as King Arthur 100% Organic All-Purpose Flour
  • 1 cup granulated sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp salt
  • 1 cup Greek yogurt, such as Stonyfield Non-Fat Greek
  • 1 cup whole berry cranberry sauce (canned or homemade)
  • 1/4 cup olive oil
  • 1 large egg
  • 1 tsp. vanilla


  1. Preheat oven to 350ºF. Line 12 standard-size muffin tins (like these) with paper liners.
  2. In a large bowl comgine the flour, sugar, baking powder, baking soda and salt.
  3. 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.
  4. 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.
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.

8 responses to “Cranberry Sauce Muffins”

  1. 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!

  2. 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!

  3. 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!

  4. 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.

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