Cranberry Sauce Muffins

Cranberry Sauce Muffins with lime zest are the best for using leftover cranberry sauce after Thanksgiving! Great for breakfast anytime!

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This recipe was photographed and updated 9/2024.

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Shopping list:

• all purpose flour
• baking powder
• baking soda
• salt
• granulated sugar
• butter
• lime zest
• eggs
• sour cream
• vanilla extract
• whole cranberry sauce

I have a new favorite! These Cranberry Sauce Muffins are the best muffins ever. Even if you're not a fan of cranberry sauce, you may still love these muffins!

I am a fan of homemade cranberry sauce for Thanksgiving, especially my Cranberry Raspberry Sauce! I use leftover cranberry sauce for my Thanksgiving Quesadillas and also these muffins.

They are the perfect muffin texture and not too sweet. The lime zest adds such an amazing pop of flavor. Eat them plain or with some butter slathered on top. They are such a great fall or winter grab and go breakfast for the whole family!

If you're a cranberry fan like me, then try my Cranberry Orange Sherbet Punch, Jeweled Rice or Creamy Wild Rice Cranberry Soup!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Store leftover muffins in an airtight container for up to three days at room temperature or five days refrigerated.

• These muffins can also be frozen in a freezer bag for up to one month.

• Try using orange or lemon zest instead of lime.

• Homemade cranberry sauce or canned whole cranberry sauce both work great in this recipe.

• Greek yogurt is a great substitute for sour cream. 

• Be sure to use the whole cranberry sauce that is chunky and not the jellied cranberry sauce.

Our favorite kitchen equipment and supplies used with this recipe:

• Wilton Perfect Results Premium Non-Stick Cupcake Pan
• Wilton Standard Cupcake Liner Baking Cups
• Hamilton Beach 6-Speed Electric Hand Mixer with Whisk
• Pyrex 3 Piece Mixing Bowl Set
• OXO Good Grips Etched Zester and Grater Green
• Wilton 3-Tier Cooling Rack

Yield 12 muffins

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

20 Min

Total time

35 Min

Cranberry Sauce Muffins

Ingredients

• 2 cups plus 2 tablespoons all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 4 tablespoons butter, room temperature
• 3 teaspoons lime zest
• 2 large eggs
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 1 - 14 ounce can whole cranberry sauce (about 1 1/2 cups)

Instructions

1. Preheat oven to 375 degrees F. Line a muffin pan(s) with paper liners.
2. In a small bowl, mix together the flour, baking powder, baking soda and salt.
3. In a large bowl, cream the sugar, butter and lime zest with an electric mixer for 2-3 minutes, until fluffy.
4. Add eggs, sour cream and vanilla, mix until combined.
5. Add the flour mixture and mix until combined. Fold in the cranberry sauce.
6. Divide batter evenly between each cup and bake for about 20 minutes, or until a toothpick or cake tester inserted comes out clean.
7. Slightly cool muffins in pan, then remove to a wire rack to cool completely.

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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