Cranberry Sauce Muffins Recipe Perfect for Thanksgiving and Christmas Breakfast

Cranberry Sauce Muffins are perfect for Thanksgiving morning or a delicious snack on Christmas. It’s hard to resist delicious cranberry muffins during the fall and winter months.

These yummy dried cranberry muffins are full of flavor and bursting with cranberries in each bite.

Cranberry Muffins

Cranberry Sauce Muffins

Cranberries can be so underrated. I mean honestly, I’m not talking about your mom’s canned cranberry sauce on a plate. I’m talking about buttery and moist homemade cranberry sauce muffins.

Can you use dried cranberries instead of fresh in muffins?

Yes, We love dried cranberries and Craisins® is our favorite, but of course, you can use any kind. Plus, Dried Cranberries work great in baked goods; just add 1/4 cup more of the dried cranberries to make up for the difference.

How to Make Cranberry Sauce Muffins

Some of the ingredients you will need to make these Homemade Cranberry Muffins are in this picture below. However, I have the full ingredients and recipe to print out towards the bottom of the page.

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Bakery Style Cranberry Muffins

Most of these ingredients can probably be found in your pantry or refrigerator already.

• 2 cups of All Purpose Flour
• 1 cup of Sugar
• 1 tablespoon of Baking Powder
• ¼ teaspoon of Salt
• 1 cup of Whole Milk
• 1 Egg
• ¼ cup of Vegetable or Canola Oil
• 1 tablespoon of Vanilla Extract
• 1 cup of Cranberry Sauce (homemade or store-bought)
• ¼ cup of Dried Cranberries, finely chopped (optional)

Start by preheating the oven to 400F and line an 18 cup muffin tin with a silicone liner or spray it generously.

In a large bowl combine the flour, sugar, baking soda and salt and mix well.

Add the milk, egg, oil and vanilla extract and mix it well with a wire whisk. The batter should be thick.

Add the cranberry sauce and gently fold it into your batter.

Divide the batter among 18 muffin cups, filling it about ¾ of the cup.

Sprinkle your chopped dried cranberries on top of each muffin.

Bake these delicious homemade cranberry muffins at 400F for 20 minutes till the top is golden and a toothpick inserted in the middle comes out clean.

Let it cool in the pan for 10 minutes and then finish cooling them on a wire rack.

These amazing muffins taste best when served warm with butter or more cranberry sauce. Yum! Yum! Yum!

Dried Cranberry Muffins

Store the leftovers in the airtight container on the counter for 3 to 4 days, in the fridge for up to 15 days and in the freezer for about 1 to 2 months.

Easy Muffin Recipes

Once you make these delicious cranberry muffins you’ll love these easy breakfast recipes too.

• Apple Muffins with Crumble
• Blueberry Muffin Smoothie

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Cranberry Recipes

Studies have shown that if you like this, you will also love the following recipes. I have pulled them together for you right here!

Cranberry Sauce

Cranberry Crush

Cranberry Sauce Muffins Recipe