Cranberry Sauce Muffins

I found a delicious use for that leftover cranberry sauce.

Original recipe makes 18 muffins


2 cups all-purpose flour
1/2 cup packed brown sugar
1/4 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 cup cranberry sauce
3/4 cup milk
1/4 cup vegetable oil
1 egg, slightly beaten
1 teaspoon vanilla extract

  • PREP

    15 mins

  • COOK

    20 mins


    35 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with paper muffin liners.
  2. Whisk flour, brown sugar, white sugar, baking powder, salt, cinnamon, and cardamom together in a bowl. Beat cranberry sauce, milk, oil, egg, and vanilla extract together in a separate bowl. Stir flour mixture into cranberry sauce mixture until batter is just-moistened; pour into prepared muffin cups.
  3. Bake in the preheated oven until golden brown, about 20 minutes.


Calories: 145 kcal
Carbohydrates: 26.2 g
Cholesterol: 13 mg
Fat: 3.7 g
Fiber: 0.6 g
Protein: 2.2 g
Sodium: 160 mg