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cranberry sauce muffin
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4.67 from 6 votes

cranberry sauce muffins

Simply too delicious to describe, these cranberry sauce muffins will amaze your family and friends with their better than bakery flavor! 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 271kcal
Author: Chef Dennis Littley

Ingredients

  • ½ cup sugar
  • ½ cup vegetable oil
  • 1 cup sour cream I used low fat
  • ¼ cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup cranberry sauce I used homemade chunky sauce

Instructions

  • Preheat oven to 375 degrees F. Spray a muffin pan (of mini bundt pan) with non stick spray. Or use muffins liners.
  • In a large bowl, whisk together the vegetable oil, sugar, sour cream, milk, eggs, and vanilla. Whisk in baking powder, baking soda, cinnamon and salt. Whisk in flours until just combined (batter is pretty thick).
  • Fill the muffin cups with the batter, then spoon about 1 tablespoon of your cranberry sauce over the batter.
  • Bake muffins for about 20 minutes or until a toothpick inserted comes out clean.
  • Cool muffins in the pan for about 5 minutes, then finish cooling on a wire rack.
  • *Store the muffins in an airtight container on the counter for up to 3 days.

Nutrition

Calories: 271kcal | Carbohydrates: 33g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 193mg | Potassium: 140mg | Fiber: 1g | Sugar: 18g | Vitamin A: 180IU | Vitamin C: 0.7mg | Calcium: 58mg | Iron: 1.1mg