Cranberry Sauce Muffins

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.

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.

Here’s the recipe for delicious Cranberry Sauce Muffins…



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
  • 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


  1. Preheat oven to 350ºF. Line 12 standard-size muffin tins (like these) with paper liners.
  2. In a large bowl combine 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.
This post originally appeared in November 2016 and was revised and republished in November 2020.