Cranberry Lemon Muffins. Incredibly easy recipe, perfect for breakfast or brunch. Great for using up leftover cranberry sauce from Thanksgiving or Christmas too!

Cranberry Lemon Muffins. Incredibly easy recipe, perfect for breakfast or brunch. Great for using up left over cranberry sauce from Thanksgiving or Christmas too!

Cranberry and Lemon Muffins, a perfect recipe for breakfast, brunch, snack time, or even dessert! 

This delicious recipe has been generously shared by one of our great cooks, Carina. She's always coming up with great recipes, and here we have Cari's Cranberry Lemon Muffins.

Cari says this "I had a little over a cup of cranberry sauce left from Thanksgiving dinner and did not want to waste it so made some muffins. Never made muffins using cranberry sauce before, and they turned out amazing!"

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These festive muffins are perfect for using up leftover cranberry sauce, and I know when it's Thanksgiving and Christmas time we always have lots of cranberry sauce in my house leftover so what a great way to use it in a recipe!

The flavor combination for these cranberry and lemon muffins is lovely. Pair these with a lovely morning coffee or tea and there you have a delicious snack!

They're freezer friendly too so when you make a batch, freeze and just get out what you need.

If you don't happen to have any cranberry sauce, then why not try our easy Cranberry and Apple Sauce recipe.

It takes minutes to make and so tasty!

Simple Cranberry and Apple Sauce. A very easy recipe and goes great with a turkey dinner! Use as a sauce or marinade, add in wraps, salads, the possibilities are endless. Make ahead, freezer friendly and make great gifts in little jars too! Thanksgiving and Christmas Collection | Lovefoodies.com
Simple Cranberry and Apple Sauce made for Christmas dinner

Our sister site, Newbie In The Kitchen has a variety of Oatmeal Muffins, ranging from Blueberry, Rhubarb, Classic and Banana so be sure to check those out too!

So let's see how easy these cranberry and lemon muffins are to make.

Recipe by Carina Duclos

Prep Time

5 minutes

Cook Time

20 - 25 minutes

Yield

12

Ingredients

Dry Ingredients

2 Cups All purpose flour
3/4 Cup Sugar
1 Tablespoon Baking powder
1/2 Teaspoon Salt

Wet Ingredients

2 Large eggs
1/4 cup Melted butter
1 Cup Milk
1 1/4 Cups Cranberry Sauce
Zest 1 lemon
Juice 1 lemon

Cranberry Lemon Muffins. Incredibly easy recipe, perfect for breakfast or brunch. Great for using up left over cranberry sauce from Thanksgiving or Christmas too!

Instructions

1. Mix flour, sugar, baking powder, and salt. (Dry Ingredients)

2. In a different bowl whisk the eggs and add the butter and the milk.

3. Add the milk mix to the dry mix and fold until wet. DO NOT OVERMIX, THAT IS THE SECRET OF A GOOD MUFFIN.

4. Add the lemon juice and the lemon zest and the cranberry sauce. Fold softly.

5. Pour in muffin cups (yield a dozen) and cook for 20 to 25 minutes in oven at 350F. ( mine took 22 minutes)

Top Tips:

The trick for the best muffins is to just combine the wet and dry ingredients. Do not mix! Do not over mix!

I have replaced milk by sour cream in the past and have reduced the butter and the results were incredible.

We'd love to hear from you and what you thought of our cranberry and lemon muffin recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Cranberry Lemon Muffins...... Incredibly easy recipe and of course very tasty!

Recipe Card

Cranberry Lemon Muffins...... Incredibly easy recipe and of course very tasty!

Cranberry Lemon Muffins

Yield: 12
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Cranberry Lemon Muffins. Incredibly easy recipe, perfect for breakfast or brunch. Great for using up leftover cranberry sauce from Thanksgiving or Christmas too!

Ingredients

Dry Ingredients

  • 2 Cups All purpose flour
  • 3/4 Cup Sugar
  • 1 Tablespoon Baking powder
  • 1/2 Teaspoon Salt

Wet Ingredients

  • 2 Large eggs
  • 1/4 cup Melted butter
  • 1 Cup Milk
  • 1 1/4 Cups Cranberry Sauce
  • Zest 1 lemon
  • Juice 1 lemon

Instructions

  1. Mix flour, sugar, baking powder and salt. (Dry Ingredients)
  2. In a different bowl whisk the eggs and add the butter and the milk.
  3. Add the milk mix to the dry mix and fold until wet. DO NOT OVERMIX, THAT IS THE SECRET OF A GOOD MUFFIN.
  4. Add the lemon juice and the lemon zest and the cranberry sauce. Fold softly.
  5. Pour in muffin cups (yield a dozen) and cook for 20 to 25 minutes in oven at 350F.
  6. ( mine took 22 minutes)
Nutrition Information:
Yield: 12 Serving Size: 12 Servings
Amount Per Serving: Calories: 242Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 43mgSodium: 277mgCarbohydrates: 45gFiber: 1gSugar: 24gProtein: 4g

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10 thoughts shared

  1. Can you just bake these in a muffin tin without using the liners? I’d like to skip the paper cups. I’m making these in a few hours and was just going to use some non stick spray. Thanks!

    1. Hi Danielle,
      Muffins can be really tricky to get out of the tins, even when greased well.
      If you have some parchment paper, I would suggest cutting into squares and popping each piece in each muffin hole. If you don’t have any parchment, a last alternative is to line the bottom of each hole with a cut out disc of foil and grease that and at least you can run a knife around the sides when baked and the bottom should come out clean without you ruining your pan.
      Hope that helps and happy baking!

      1. I have some paper cups. I’ll use them for sure then. I just didn’t feel like using them. LOL! Thank you so much! Starting them now.

      2. 5 stars
        Thank you so much. I used the paper cups and they turned out perfect. I also now see why not using the cups would have been a mistake. Thanks again! Great recipe for my leftover homemade cranberry relish!

      1. Your Email Address Validator Doesn’t work, it says valid emails are invalid fyi… And whole cranberrie sauce for sure…