Cranberry Sauce Muffins

5 from 3 votes

Enjoy delightful Cranberry Sauce Muffins that blend sweet and tart flavors. Perfect for a cozy breakfast or a quick snack!

Prep Time5

Cook Time20

Total Time25

Course: 60 Minutes or Less, Breakfast

Cuisine: American

Keyword: 30-Minute Meal, Christmas, Cranberry, Cranberry Sauce, Fall, Lemon, Muffins, Thanksgiving, Winter

Servings:

Calories: 208kcal

Author: Eva Filer

Preheat your oven to 400F and line a 12-tin muffins tray with liners and spray with non-stick spray and set aside.
In a medium bowl whisk all-purpose flour, baking powder, salt and set aside.
Whisk buttermilk, granulated sugar, vegetable oil, egg, lemon zest and pure vanilla extra in a large bowl. Add in dry ingredients and mix until combined, it will a bit thick.
Mix in the cranberry sauce and divide batter into prepared muffin tray.
Bake for about 20 minutes, or until a toothpick comes out with lightly moist crumbs from the center.
Cool in the tray for 5-10 minutes, then on a cooling rack.

Substitute for Buttermilk: Add 1 cup of milk with 1 tablespoon white vinegar and allow it to sit for 10-15 minutes, you should see some small thick particles forming when stirring. Then add as needed.
Use Room Temperature Ingredients: This helps the batter mix evenly and gives you light, fluffy muffins.
Toss Add-Ins in Flour: If you’re adding extra cranberries or nuts, coat them lightly in flour to prevent them from sinking.
Check Doneness Early: Every oven runs a bit different, start looking a few minutes before the timer goes off for the tops to start browning.
Let them Cool: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. This helps set the crumb and prevents soggy bottoms.
Do not Overwork: Mix your wet ingredients just until combined. Then when you add the dry ingredients in, fold until you do not see any dry streaks.