Wonderful sweet-tart cranberry sauce infuses these easy, whole grain, dairy-free muffins with delicious flavor and the perfect amount of moisture. I discovered a recipe for cranberry sauce muffins just before the holidays, many years ago, on Serious Eats. And I snatched up all of the leftover Thanksgiving cranberry sauce from the family meal just so I could make it!
Festive Cranberry Sauce Muffins Made Dairy-Free & Wholesome
I did end up making a few modifications, including adapting the recipe to be dairy-free and purely whole wheat. The end result was flavorful and still perfectly tender.
You can use store-bought or homemade cranberry sauce to make these dairy-free cranberry sauce muffins. In fact, you can buy a can just to make these boisterous baked goods on any old day – it doesn’t have to be from leftovers! We’ve even made these as festive muffins to enjoy on Thanksgiving morning.
I’ve never met a can of cranberry sauce that contained dairy. But you never know, one could exist! Always check the label for ingredients and contact the company about their manufacturing processes if potential cross-contamination is a concern.
Special Diet Notes: Cranberry Sauce Muffins
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
For vegan cranberry sauce muffins, use one of my egg substitute options. This recipe is quite forgiving for egg-free needs.
- 1½ cups whole wheat pastry flour, white wheat flour, or all-purpose flour
- 1 cup rolled or quick oats
- ½ cup firmly-packed brown sugar (can sub coconut sugar for less sweet)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ to ½ teaspoon ground ginger or cinnamon
- 1½ cups leftover cranberry sauce (roughly a 14-ounce can)
- ½ cup unsweetened dairy-free milk beverage
- ¼ cup oil (your favorite one for baking)
- 1 egg or your favorite egg substitute (for vegan)
- Preheat your oven oven to 400°F and grease or line 14 muffin cups with cupcake liners.
- In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, salt, and spice.
- In a medium bowl, whisk together the cranberry sauce, milk beverage, oil, and egg until well combined.
- Add the wet ingredients to the dry ingredients, and stir until just combined. A few lumps remaining are okay; do not overmix.
- Divide the batter between your prepared muffin cups.
- Bake for 20 to 22 minutes, or until they take on a light brown hue and a toothpick inserted into the center of a muffin (strategically dodging any remaining whole cranberries) comes out clean.