Cranberry Sauce Muffins

A creative way to turn your leftover Thanksgiving cranberry sauce into a delicious breakfast option.


18 servings


2 cups all-purpose flour
1 cup granulated (white) sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 egg, beaten
1 cup leftover cranberry sauce


Preheat oven to 400°F (191°C). Prepare a muffin pan by placing 18 baking cups in the cavities or by coating the cavities with cooking spray or baking spray with flour.

In large bowl, stir together flour, sugar, baking powder and salt with whisk. Make well in center of dry ingredients. Add milk, oil, vanilla and egg; stir until combined (batter will be thick). Stir in cranberry sauce. Divide batter evenly among muffin cups, filling each about three-fourths full.

Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool slightly before serving.

Estimated Time

Preparation Time: 10 minutes
Bake Time: 20 minutes

Additional Information

For a more festive appearance, use brioche molds (as shown in photo).

To bump up the flavor even more, you can add grated orange peel.

Nutritional Information

Amount per serving: unavailable

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