Cranberry Sauce Muffins

Products Used
Cranberry Sauce Muffins Imperial


  • 2 cups all-purpose flour*
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 cup leftover cranberry sauce
  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 400°F. Spray a 12-count muffin pan with baking spray or line with paper liners.
  2. Whisk flour, granulated sugar, baking powder, cinnamon, and salt in a large bowl until combined.
  3. Whisk milk, oil, eggs, and vanilla extract in a separate bowl.
  4. Add wet ingredients to dry ingredients. Stir just until combined.
  5. Add cranberry sauce and gently swirl into batter, but do not fully mix together.
  6. Divide batter evenly between prepared muffin cups, filling them to top. 
  7. Bake for 18-20 minutes until golden brown.


Imperial Sugar Insight

NOTES: You can sprinkle the muffins with coarse finishing sugar before baking for a sparkly crunch, if desired.

Recipe developed for Imperial Sugar by Amy Nash from @houseofnasheats.

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