Once you try these cranberry muffins, you will be hooked. Topped with a rich butter sauce that is crave-worthy, these cranberry muffins are always a hit.

The holidays are not complete without the smell of delicious things cooking. Every family has that one recipe that just makes it feel like the holidays. In my family, this is it.

These cranberry muffins are a favorite at my house during the holidays. Deliciously decadent, especially eaten hot with the rich butter sauce poured over the top, these will be the hit of any holiday party and no one will believe how simple they are to make.

These muffins are by no means low fat but they are so tasty and they make a great holiday gift for friends and neighbors. You can make a lower fat version by serving them without the butter sauce but you would be seriously missing out. The sauce really takes these over the top.

Ingredients for Cranberry Muffins

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• 1 1/2 T butter
• 1/2 cup sugar
• 1/2 cup evaporated milk
• 1 cup flour
• 1 1/2 t baking powder
• 1/2 t salt
• 1 t vanilla
• 1 cup raw cranberries (washed and sorted)

Instructions for Making Cranberry Muffins

Wash cranberries well and sort them. Cranberries should be firm to the touch and have smooth skin. Cranberries that are squishy or have breaks in the skin should be thrown out.

Preheat the oven to 350° Cream together the butter and sugar.

Mix in the rest of the ingredients one at a time.

Add the cranberries last.

Line a cupcake pan with cupcake liners and spray with olive oil spray or nonstick spray.

Fill each cupcake liner about 3/4 full. You should have enough batter to make 12 cupcakes.

Bake at 350° for 30 minutes.

Ingredients for Butter Sauce

• 1 cube of butter
• 1 cup of sugar
• 1/2 cup of evaporated milk
• 1 t vanilla

Instructions for Making Butter Sauce

Measure all ingredients and add them to a small saucepan. Bring the mixture to a boil over med-high heat, stirring constantly.

Spoon the butter sauce over hot cakes and serve.

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Festive Holiday Cranberry Muffins with Rich Butter Sauce

Ingredients

• 1 1/2 T butter
• 1/2 cup sugar
• 1/2 cup evaporated milk
• 1 cup flour
• 1 1/2 t baking powder
• 1/2 t salt
• 1 t vanilla
• 1 cup raw cranberries (washed and sorted)
• 1 cube of butter
• 1 cup of sugar
• 1/2 cup of evaporated milk
• 1 t vanilla

Instructions

1. Wash cranberries well and sort them.
2. Preheat the oven to 350°
3. Cream together the butter and sugar.
4. Mix in the rest of the ingredients one at a time.
5. Line a cupcake pan with cupcake liners and spray with olive oil spray or nonstick spray.
6. Fill each cupcake liner about 3/4 full. You should have enough batter to make 12 cupcakes.
7. Bake at 350° for 30 minutes.

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