Jiffy Cranberry Muffins
Cranberry muffins with warm cinnamon flavor, perfect for breakfast or snacks, offering a moist texture and tart berry bursts in every bite.
Ingredients
Instructions
- In a medium bowl, combine all dry ingredients: flour, cinnamon, baking powder, baking soda, and salt.
- Add the remaining ingredients—cranberry sauce, eggs, vegetable oil, and sugar—and stir until well mixed.
- Spoon the batter into paper-lined muffin pans.
- Bake in a 400°F (200°C) oven for 20 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a twist, you can substitute half of the all-purpose flour with whole wheat flour for added nutrition. If you don't have cranberry sauce, consider using applesauce or a mix of mashed bananas and berries. Adjust the sugar to taste, especially if using a sweeter sauce. To enhance flavor, add a teaspoon of vanilla extract or some orange zest.
Serving Suggestions
These muffins are perfect for breakfast or as a snack. Serve them warm with a pat of butter or cream cheese for added richness. They pair beautifully with a cup of tea or coffee. Consider serving them alongside dishes like Devilish Good Eggs for a delightful brunch spread. For a festive touch, garnish with a sprinkle of powdered sugar.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. To reheat, place them in a microwave for about 15-20 seconds or in a 350°F (175°C) oven for about 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Jiffy Cranberry Muffins contains roughly 333 calories, with 4g protein, 50g carbohydrates, and 14g fat. It is an excellent source of vitamin A (23% of the Daily Value) and calcium (21% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2718mg per serving (118% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cranberries instead of cranberry sauce?
Yes, you can use fresh cranberries, but you will need to sweeten them. Consider cooking them with sugar and a splash of water until they burst and form a sauce. This will give you a similar consistency and flavor to store-bought cranberry sauce.
How can I make these muffins gluten-free?
To make gluten-free muffins, replace the all-purpose flour with a gluten-free baking blend. Ensure that the baking powder and baking soda you use are also gluten-free. The texture may vary slightly, but they should still be delicious!
Can I make the batter ahead of time?
While it’s best to bake the muffins right after mixing the batter, you can prepare the dry ingredients in advance and store them in an airtight container. When ready to bake, just add the wet ingredients and mix. This makes it easier for busy mornings!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).