Gluten-Free Spiced Cranberry Sauce Corn Muffin Recipe

These gluten-free muffins are the best way ever to use your leftover Thanksgiving or Christmas cranberry sauce!Gluten-Free Spiced Cranberry Sauce Corn Muffin Recipe - the best way to use up leftover cranberry sauce!I’m always surprised that the morning after the Thanksgiving or Christmas feast, I wake up hungry.  In fact, starving.  What’s up with that!?

These are quick and easy muffins that you can whip up with your leftover cranberry sauce, (which is the one thing I always seem to make about fifty-seven times as much as I’ll need).

I love these warmed up with butter melting over them.  They’re the perfect comforting breakfast with my favorite cup of coffee.  So if you find yourself with a ton of leftover cranberry sauce, as I will be, I suggest these sweet, soft and delicious muffins.

Gluten-Free Spiced Cranberry Sauce Corn Muffin Recipe
Prep time
Cook time
Total time
I love using the Spiced Cranberry Sauce (pictured below recipe), but you can use any cranberry sauce you'd like to -- whatever you have leftover should be perfect! To add flavor, if you use one without spices, add about 1-1/4 teaspoons cinnamon, ½ teaspoon cardamom, and ¼ teaspoon ground cloves to the recipe.
Serves: Makes 1 dozen muffins
  • 1 cup fine cornmeal
  • ½ cup gluten-free all-purpose (I like Trader Joe's brand or Bob's Red Mill)
  • ¼ cup golden brown sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • ½ teaspoon sea salt
  • ½ cup buttermilk
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 cup Spiced Cranberry Sauce (Get the recipe here.)
  • 6 tablespoons unsalted butter, melted
For the topping
  • ¼ cup golden brown sugar
  • ¼ cup cold unsalted butter, cut into small pieces
  • ½ teaspoon ground cinnamon
  1. Preheat the oven to 350 degrees F, adjust a rack to the center of the oven and prepare a muffin tin with 12 paper cups.
  2. In a large mixing bowl, combine the first six ingredients, and mix to blend. Set aside.
  3. In another large mixing bowl, gently whisk the eggs with the buttermilk until smooth. Add the vanilla and cranberry sauce and mix until everything is evenly incorporated. Then fold in the melted butter.
  4. Make a well in the center of the dry ingredients. Slowly pour the wet ingredients into the well, and mix everything together.
  5. Divide the batter among the dozen paper cups.
For the topping:
  1. In a small bowl, use your fingers to blend the sugar, butter and cinnamon. The mixture should be in tiny pieces when you're done. Sprinkle this evenly over each muffin.
  2. Place the filled muffin tin in the preheated 350 degree F oven, and bake until they're set and are just beginning to turn golden, 17 to 20 minutes.
  3. Let the muffins cool in the muffin tin for at least 15 minutes. Then remove them and cool them on a rack for about 30 minutes.


Spiced Cranberry Sauce

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  1. says

    You know, it is always the foods AROUND the Thanksgiving turkey that appeal to me the most – the potatoes, gravy, stuffing, cranberry sauce. And then the next day, it is all about how to play with the leftovers. This is a great way to use the leftover cranberries!

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