Delicious Cranberry Sauce Muffins with a Secret Ingredient

If you’re looking for a delicious and gluten-free muffin recipe, look no further. These cranberry sauce muffins are the perfect balance of sweet and tart, thanks to the addition of whole berry cranberry sauce and orange zest. Not only are they bursting with flavor, but they’re also incredibly easy to make.

Whether you’re gluten intolerant or simply looking to switch up your usual baking routine, this recipe is sure to impress. With a mixture of almond flour, oat flour, and gluten-free all-purpose flour, these muffins rise beautifully while maintaining their irresistible texture.

But what really sets this recipe apart is the unique twist of leftover cranberry sauce. By incorporating the tangy sauce into the batter, you’ll not only add depth of flavor but also reduce food waste in a delicious way.

Not to mention, these muffins are highly customizable – swap out the cranberry sauce for fresh or frozen berries, or add in chopped nuts for some extra crunch. Plus, with ingredients like coconut oil and yogurt, they’re a healthier option than many traditional baked goods.

So preheat your oven and get ready to indulge in some mouth-watering gluten-free cranberry sauce muffins.

Why You’ll Love This Recipe

Cranberry Sauce Muffins (Gluten Free)
Cranberry Sauce Muffins (Gluten Free)

Are you looking for a quick and easy gluten-free dessert that will satisfy your sweet tooth? Then look no further than these cranberry sauce muffins!

There are many reasons why you’ll love this recipe. First and foremost, it’s gluten-free, which means that those with celiac disease or gluten sensitivities can indulge without worry. But even if you’re not avoiding gluten, these muffins are simply delicious.

The use of whole berry cranberry sauce adds a tartness and complexity to the muffins, while the orange zest brightens up the flavors. And don’t worry about the sweetness level – there is just enough brown sugar to enhance the natural sweetness of the cranberries and create a perfect balance of flavors.

One of the best things about this recipe is its versatility. You can use leftover cranberry sauce from your holiday meal, or make a fresh batch just for these muffins. Don’t have whole wheat flour on hand? No problem! Just substitute with almond flour or another gluten-free flour blend.

Plus, this recipe is incredibly simple to make. All you need is one bowl, a whisk, and some measuring cups and spoons. In under an hour, you can have freshly baked muffins ready to enjoy.

So what are you waiting for? Give this gluten-free cranberry sauce muffin recipe a try and indulge in a little sweetness without any guilt. You won’t be disappointed!

Ingredient List

 Cranberry Sauce Muffins: the perfect addition to your holiday breakfast spread!
Cranberry Sauce Muffins: the perfect addition to your holiday breakfast spread!

Here is everything you’ll need to make these delicious Cranberry Sauce Muffins:

Dry Ingredients:

  • 2 cups gluten-free flour blend
  • 1/2 cup brown sugar

Wet Ingredients:

  • 3 eggs
  • 1/2 cup coconut oil, melted and cooled
  • 1/2 cup plain yogurt
  • 1/4 cup full fat coconut milk
  • 1 tablespoon fresh squeezed orange juice
  • Zest of 1 orange

Cranberry Sauce Mixture:

  • 2 cups leftover whole berry cranberry sauce
  • 1/2 cup bottled or homemade fresh cranberries, roughly chopped
  • 1/2 teaspoon ground cinnamon


  • 2 tsp gluten-free baking powder
  • 1 tsp gluten-free baking soda
  • 1/2 tsp salt
  • 1/4 cup old fashioned oats, ground into a fine “flour”

All the above ingredients can be easily found in any grocery store. In case gluten free flour blend isn’t available, try whole wheat flour instead. The mixture of dry and wet ingredients with a touch of cranberry sauce in between makes it an easy and appetizing recipe for the morning rush.

The Recipe How-To

 Get ready to indulge in the ultimate gluten-free treat.
Get ready to indulge in the ultimate gluten-free treat.

Step 1: Prepare the Muffin Batter

Preheat your oven to 375°F and line a muffin pan with paper liners.

In a medium bowl, whisk together 2 cups of gluten-free flour blend, 2 teaspoons of baking powder, ½ teaspoon of baking soda, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt.

In a separate large bowl, beat together 3 eggs with ¾ cup of brown sugar until the mixture becomes light and fluffy. Add in ½ cup of melted coconut oil (or any other neutral-flavored oil), 1 cup of full-fat yogurt, and zest from one orange. Mix well.

Slowly stir in the dry ingredients into the wet mixture until everything is just incorporated. Avoid overmixing as it can make your muffins dense and tough.

Finally, fold in 1½ cups of leftover cranberry sauce, stirring until evenly distributed.

Step 2: Bake the Cranberry Sauce Muffins

Using an ice cream scoop or a spoon, divide the batter into the prepared muffin tins, filling each liner about two-thirds full.

Bake for approximately 22-25 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven and let it cool for a few minutes in the pan then transfer onto a wire rack to cool completely.

Step 3: Glaze and Serve

While waiting for the muffins to cool down, prepare the cranberry orange glaze. In a small bowl, whisk together some leftover cranberry sauce (about ½ cup), juice from half an orange, and some orange zest (optional).

Then using a spoon, drizzle it over each muffin.

These Cranberry Sauce Muffins are best served warm but can also be stored in an airtight container at room temperature for up to three days.

Substitutions and Variations

 These muffins are loaded with tangy cranberry sauce, making every bite a burst of flavor.
These muffins are loaded with tangy cranberry sauce, making every bite a burst of flavor.

Looking to switch things up a bit for this recipe? Fear not, there are plenty of swaps and tweaks you can make to make these cranberry sauce muffins match your personal preferences. Here’s what you can do:

– Flour: If you don’t need to go gluten-free, feel free to use all-purpose flour or whole wheat flour instead of the gluten-free flour blend. You may need to adjust the amount of liquid in the recipe if you do.

– Leftover Cranberry Sauce: You can use either whole berry cranberry sauce or jellied cranberry sauce for this recipe. If you have homemade cranberry sauce, that works too! If you don’t have any leftover cranberry sauce, use a can of cranberry sauce instead.

– Yogurt: Plain Greek yogurt works best in this recipe, but you could also try using sour cream or another thick, tangy dairy product.

– Oil: If you don’t have coconut oil on hand (or don’t like the taste), melted butter or vegetable oil will work fine.

– Sweetener: Brown sugar gives these muffins a pleasant molasses-like flavor, but you could use white granulated sugar instead. For a lower-carb option, try using maple syrup in place of the sugar.

– Flavors: Orange zest and ground cinnamon complement the cranberry flavor nicely, but you could experiment with other spices and extracts as well. Add some almond extract for a nutty twist or use pumpkin pie spice for a seasonal treat.

– Mix-ins: If you want to add some texture to your muffins, stir in some chopped nuts (like pecans or walnuts), dried fruit (like raisins or chopped apricots), or chocolate chips.

In summary, this recipe is very adaptable and versatile. With different types of flours and sweeteners along with other flavors and add-ins, it’s very easy to make it just the way you want it.

Serving and Pairing

 A moist and fluffy gluten-free batter that will please every palate!
A moist and fluffy gluten-free batter that will please every palate!

While these cranberry sauce muffins are a delicious treat on their own, there are a few ways that you can elevate them to make your breakfast or brunch even more special.

Firstly, you can serve the muffins warm with a dollop of butter or cream cheese spread on top. The flavors of the tangy cranberry sauce and sweet orange zest will be perfectly complemented by the creamy and smooth spreads, making for a decadent bite.

For a more “brunchy” vibe, consider serving these muffins alongside some fresh fruit salad or yogurt parfait. The sweetness of the fruits, such as sliced kiwi, strawberries, or apples, will contrast well with the tart cranberry flavor in the muffins. Similarly, a layered yogurt parfait with granola and fresh berries will offer a refreshing lightness to balance out the denser texture of the muffins.

If you’re looking for a more savory pairing option, try serving these muffins alongside scrambled eggs and bacon or sausage. The combination of salty and meaty flavors in the breakfast meats will create an excellent contrast with the sweetness of the cranberry sauce in the muffins.

And lastly, if you’re hosting a holiday breakfast or brunch gathering, consider pairing these muffins with your favorite hot beverage options like coffee or tea. These beverages will not only provide warmth and comfort on colder mornings but also help balance out any lingering sweetness from the muffins.

No matter how you choose to pair them, these gluten-free cranberry sauce muffins are sure to impress those at your table with their perfect texture and bold flavor!

Make-Ahead, Storing and Reheating

 This recipe calls for homemade cranberry sauce, which is well worth the effort.
This recipe calls for homemade cranberry sauce, which is well worth the effort.

These gluten-free cranberry sauce muffins can be made ahead of time so you can enjoy them anytime! Once cooked, allow the muffins to cool completely on a wire rack before storing them in an airtight container. You can keep the cranberry sauce muffins at room temperature for 1-2 days, or refrigerate them for up to 1 week.

To reheat, simply place the muffins in the microwave on high heat for 10-15 seconds or until warm. Alternatively, you can reheat them in the oven at 350°F (175°C) for 5-10 minutes.

If you have leftover cranberry sauce, you can store it in an airtight container in the refrigerator for up to 1 week. You can also freeze it for up to 3 months. When ready to use, thaw the cranberry sauce overnight in the refrigerator.

It’s important to note that if you plan to use leftover cranberry sauce in this recipe, make sure it’s the whole berry variety rather than the jellied version. The whole berry cranberry sauce will provide a more pleasant texture and flavor when baked into the muffin batter.

Now that you know how easy it is to store and reheat these cranberry sauce muffins, there’s no need to wait for a special occasion to make them. Whip up a batch today and enjoy them throughout the week!

Tips for Perfect Results

 Enjoy these muffins as a snack or pair with your morning coffee for a delightful experience.
Enjoy these muffins as a snack or pair with your morning coffee for a delightful experience.

To ensure that your cranberry sauce muffins turn out perfectly every time, there are a few tips that you should keep in mind. Here are some of my recommendations:

Firstly, for the best texture and flavor, I recommend using leftover homemade cranberry sauce rather than canned or jellied versions. The fresh tartness of the cranberries complements the sweetness of the muffins perfectly. However, if you don’t have any homemade sauce on hand, canned or jellied cranberry sauce will work just as well.

Next, when measuring your flour, be sure to use a scale if possible to ensure accurate measuring. Gluten-free flours can be finicky and require precision when it comes to measurement. If you must use measuring cups instead of a scale, fluff up the flour with a fork before scooping into the cup and then level off with a knife.

It is important to not overwork the batter when mixing all of your ingredients together. Mix only until everything is just combined. Over-mixing can cause your muffins to become dense and tough.

For an extra burst of flavor and texture, try adding some fresh cranberries or orange zest on top of the muffins before baking. The orange zest will give them an extra zing while the fresh cranberries will add a pop of tangy juiciness.

Finally, do not overbake your muffins. Over-baking can make your muffins dry and crumbly. Bake them for 18-20 minutes until golden brown and set in the middle. Insert a toothpick into the center; if it comes out clean, then they are done!

Follow these simple tips and you’ll have bakery-worthy gluten-free cranberry sauce muffins ready to devour in no time!


As you continue to explore the recipe for Cranberry Sauce Muffins (Gluten-Free), you may come across some questions. To make sure your baking experience is seamless and free of glitches, let me address some frequently asked questions in this next section.

Does Ocean Spray jellied cranberry sauce have gluten?

Adding traditional cranberry sauce to your holiday meal can be a great gluten-free option for individuals with celiac disease or non-celiac gluten sensitivity. It is a popular dish that can easily be made without the addition of gluten-containing ingredients. This makes it a simple and delicious choice for those with gluten-related dietary restrictions.

Are Ocean Spray canned cranberries gluten-free?

This pack consists of 24 cans of gluten-free whole berry cranberry sauce made by Ocean Spray, with each can weighing 14 ounces.

How do you thicken cranberry sauce without cornstarch?

When preparing cranberry sauce, it’s essential to include some sugar to facilitate the thickening process. Although it’s tempting to limit the sugar content, around 1/2 cup of sugar per 12-ounce cranberry bag is necessary to achieve a desirable texture. This balance will prevent the sauce from being too sweet while still maintaining the ideal consistency. Keep this in mind when concocting your cranberry sauce for optimal results.

Is all cranberry sauce gluten-free?

Gluten won’t be an issue when consuming cranberry sauce, given that it has been shielded from cross-contact with gluten-containing foods. This information was last updated on October 10, 2020.

Bottom Line

In conclusion, these gluten-free cranberry sauce muffins are a delicious way to indulge in a treat without compromising on health or taste. They are perfect for enjoying with your morning coffee or as an afternoon snack.

The recipe is easy to follow and can be adapted to meet your dietary needs or preferences. With the various substitutions and variations we’ve provided, you can switch up the flavor profile and create something that is uniquely yours.

We hope these muffins bring you joy and satisfaction. Don’t hesitate to make a batch today – trust us, your taste buds will thank you!

Cranberry Sauce Muffins (Gluten Free)

Cranberry Sauce Muffins (Gluten Free) Recipe

What to do with leftover cranberry sauce? Make muffins of course. I find a recipe on line and tweaked it to make it gluten free. These were quite good. Moist and delicious. Please note: The gluten free flour blends are from America Tests Kitchen "It Can't Be Gluten Free Volume 1 and 2".
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Course: Dessert
Cuisine: Gluten-free
Keyword: < 60 Mins, Breads, Free Of..., From Scratch
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 1 muffin
Calories: 230.3kcal


  • 1 cup flour (gluten-free blend)
  • 1/2 cup whole-grain flour (gluten-free blend)
  • 1 cup old fashioned oats (gluten-free)
  • 1/3 cup brown sugar, packed
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon orange zest
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups whole berry cranberry sauce
  • 1/2 cup whole milk yogurt
  • 1/3 cup coconut oil, melted and cooled slightly
  • 2 eggs
  • 1/2 teaspoon orange extract


  • In a large bowl combine the flours, oats, brown sugar, baking powder, salt, orange zest and cinnamon. Whisk together to thoroughly combine.
  • In a medium bowl combine the whole berry cranberry sauce, yogurt, coconut oil, eggs and orange extract.
  • Make a well in the center of dry ingredients and add the wet ingredients. Stir to combine with a rubber spatula. Cover bowl and allow to rest for 15 to 20 minutes.
  • Preheat oven to 400 degrees. Prepare a 12 cup muffin tin by lining with muffin liners and lightly spraying with a gluten free non-stick cooking spray. Using a well rounded 1/3 cup scoop, divide the batter and scoop into prepared tin. Bake for 25 to 30 minutes until lightly browned and cooked through. Gluten free baking requires a slightly longer cook time.

Your Own Notes


Serving: 90g | Calories: 230.3kcal | Carbohydrates: 37.1g | Protein: 4g | Fat: 7.8g | Saturated Fat: 5.8g | Cholesterol: 32.3mg | Sodium: 269.1mg | Fiber: 1.6g | Sugar: 19.7g

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