Cranberry Sauce Cornbread Muffins

Leftover or extra cranberry sauce? These Cranberry Sauce Cornbread Muffins are perfect for the day after Thanksgiving!
Freshly baked Cranberry Sauce Cornbread Muffin split open and served with butter.
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Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 muffins
Calories 148kcal
Author Liren Baker


  • 1 1/2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1/2 cup yellow corn meal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk or whole milk
  • 2 large eggs beaten
  • 1/3 cup plus 3 tablespoons olive oil
  • 1/2-3/4 cup cranberry sauce drained, if very thin (see directions below)


  • Preheat the oven to 350 degrees F. Line two muffin trays with baking cups or lightly spray with baking spray.
  • In a large bowl, whisk together the flour, sugar, corn meal, baking powder and salt.
  • In a separate small bowl, whisk together the buttermilk, eggs, and canola oil.
  • Add the buttermilk mixture to the flour mixture, then mix to combine.
  • Add the drained cranberry sauce, and fold in. Gauge the ratio of cranberry sauce depending on the consistency (start with 1/2 cup, then add more if needed) and tang of your cranberry sauce (add more/less sugar depending).
  • Fill the muffin trays about 2/3 full (a standard sized ice cream scoop makes this easy). Bake for about 18-20 minutes, or until an inserted toothpick comes out clean.
  • Cool for 3 minutes in the muffin tray before transferring to a wire rack to cool completely.


This can also be baked in an 8-inch square baking pan, for about 30-35 minutes.
Lightly adapted from Sweet Corn Muffins, Albers Corn Meal.


Calories: 148kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 92mg | Potassium: 123mg | Sugar: 11g | Vitamin A: 55IU | Vitamin C: 0.2mg | Calcium: 52mg | Iron: 0.8mg
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