If you’re looking for a delightful treat that bursts with the perfect balance of tart and sweet, this Cranberry Sauce Muffins Recipe will become your new favorite. These muffins combine the cozy texture of freshly baked bread with the fruity zing of cranberry sauce, creating a wonderfully moist and flavorful bite every time. Made with simple ingredients and gluten free flour, they’re perfect for breakfast, snack time, or even a light dessert. Trust me, once you try these muffins, you’ll want to bake them again and again!

Ingredients You’ll Need

The image shows eleven small white bowls and one white egg arranged on a white marbled surface. Starting from the top left, there is a bowl filled with white gluten-free flour with a powdery texture, next to it a bowl filled with fine white sugar. On the right side, there is a smaller bowl with white baking powder, and below that another small bowl containing white salt. Below the flour, there is a clear glass container filled with golden oil, followed by a whole white egg placed beside it. In the middle row, there is a glass cup of white non-dairy milk and a small bowl with dark amber vanilla extract. At the bottom left, a bowl holds crushed light brown walnuts with a rough texture. Finally, at the bottom right, a bowl contains thick, chunky, red cranberry sauce. All the items are laid out neatly with their labels on the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this recipe is a breeze, and each one plays a crucial role in achieving the muffins’ fantastic taste and texture. From the gluten free flour that forms a tender crumb to the luscious cranberry sauce that adds vibrant color and tang, every element works harmoniously.

1 Cup Gluten Free 1-to-1 Flour Blend: This ensures a tender, soft texture while keeping the muffins gluten free; Bob’s Red Mill is a reliable choice.
7 Tablespoons Sugar: Adds just the right amount of sweetness to balance the tartness of the cranberries.
1 teaspoon Baking Powder: Gives lift and lightness, making the muffins fluffy and airy.
½ teaspoon Salt: Enhances all the flavors and keeps the sweetness in check.
1 large Egg: Binds ingredients together and adds richness.
⅓ Cup Non Dairy Milk: Keeps the muffins moist without overpowering flavor; perfect if you prefer dairy-free.
3 Tablespoons Oil: Adds moisture and tenderness, helping the muffins stay fresh day after day.
1 teaspoon Vanilla: Introduces a subtle warmth and enhances the sweetness.
⅔ Cup Cranberry Sauce: Not jelly — this is the star of the recipe, giving bursts of juicy tartness and fruity depth.
½ Cup Walnuts, chopped & divided: Adds a lovely crunch and earthy richness to the soft muffins.
1 Tablespoon Turbinado Sugar: Sprinkled on top for a delightful crunch and slight caramel note.

How to Make Cranberry Sauce Muffins Recipe

Step 1: Prepare Your Oven and Muffin Tin

Start by preheating your oven to 400 °F (204 °C). Line a six-cup muffin tin with parchment paper liners so your muffins won’t stick and they’ll be easy to remove after baking. This little prep step ensures a smooth baking process and flawless muffins.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the gluten free flour, sugar, baking powder, and salt. This thorough mixing distributes the rising agents and salt evenly, leading to perfectly textured muffins.

Step 3: Whisk Wet Ingredients Separately

Crack the egg into a smaller bowl and whisk it until it froths a bit, which adds air and lightness. Then pour in the non dairy milk, oil, and vanilla. Whisk these together until the mixture is smooth and ready to combine with the dry ingredients.

Step 4: Combine Wet and Dry

Pour the wet ingredient mixture into the dry. Using a spatula, gently fold everything together with about 15 strokes just until combined. Overmixing can make muffins tough, so keep it light and easy.

Step 5: Add Cranberry Sauce and Walnuts

Fold in the cranberry sauce and 6 tablespoons of chopped walnuts. Be gentle to swirl the cranberry sauce just enough to create pretty streaks without losing its fruity punch. This step is where the magic really starts to shine.

Step 6: Fill Muffin Cups and Add Toppings

Divide the batter evenly into the six muffin cups, filling each one up to the top. Sprinkle the remaining walnuts on top, then dust with turbinado sugar. This topping adds crunch and a hint of sweetness that’s irresistible once baked.

Step 7: Rest and Bake

Let the batter rest at room temperature for 10 minutes. This rest allows the baking powder to activate and helps the muffins rise evenly. Then bake the muffins for 5 minutes at 400 °F, reduce the temperature to 350 °F (177 °C), and bake for an additional 20-22 minutes until the tops feel springy when touched.

Step 8: Cool and Enjoy

Remove the muffins from the oven and let them cool in the pan for 10 minutes. You can serve them warm or transfer to a wire rack to cool completely — either way, they’re going to be delicious.

How to Serve Cranberry Sauce Muffins Recipe

A silver muffin tray holds six unbaked muffins, each in a pink paper liner. The muffins are a mix of light pink and red swirls, showing a marbled texture with bits of crushed nuts sprinkled on top. The tray sits on a white marbled surface, creating a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light spread of vegan butter or cream cheese enhances the flavor without overpowering the delicate cranberry notes. For a festive touch, add a sprinkle of powdered sugar or a drizzle of honey.

Side Dishes

These muffins pair wonderfully with a cup of hot tea or coffee, making them a perfect morning or afternoon snack. They also complement fresh fruit salads or a bowl of yogurt for a balanced breakfast.

Creative Ways to Present

Try slicing the muffins in half and toasting them lightly for a crispy crunch, then topping with a smear of ricotta and a few fresh cranberries. These muffins also make adorable mini dessert cakes when paired with whipped coconut cream.

Make Ahead and Storage

Storing Leftovers

Store any leftover muffins in an airtight container lined with a paper towel to absorb moisture. They will keep fresh for 2-3 days at room temperature, making them a handy grab-and-go snack.

Freezing

Wrap individual muffins tightly in plastic wrap and place in a freezer-safe bag. Frozen muffins retain their flavor and texture for up to 3 months. This is perfect for preparing ahead of time or reducing waste.

Reheating

To enjoy your muffins warm again, thaw them overnight in the fridge or at room temperature for a few hours. Reheat in a toaster oven or regular oven for about 5 minutes to revive that just-baked coziness.

FAQs

Can I use regular flour instead of gluten free?

Absolutely! You can substitute all-purpose flour in a 1:1 ratio for a similar texture and flavor if gluten is not a concern.

Do I have to use non dairy milk?

No, any milk will work fine here — cow’s milk or plant-based varieties all make moist muffins. Choose your favorite!

Can I substitute dried cranberries instead of cranberry sauce?

Dried cranberries won’t provide the same moisture or swirl effect; use fresh cranberry sauce for the best texture and flavor in this Cranberry Sauce Muffins Recipe.

How do I know when the muffins are done?

They’re ready when the tops spring back gently to the touch and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Can I add spices to this recipe?

Definitely! A pinch of cinnamon or nutmeg pairs beautifully with cranberries and walnuts, adding warmth and depth.

Final Thoughts

If you want a muffin that feels homey, bright, and packed full of personality, this Cranberry Sauce Muffins Recipe is a must-try. It’s easy to make, adaptable to your pantry, and satisfies cravings for something a little sweet and a little tart. Grab your mixing bowl and get baking — your new favorite muffin awaits!