These cranberry protein muffins are soft, moist, and made with cranberry sauce, sugar-free yellow cake mix, eggs, and vanilla protein powder.
If you have been around here long enough, you know I love cranberry anything. Cranberry sauce, cranberry bread, cranberry drinks — I love the tart flavor and the color.
I had a leftover can of cranberry sauce in the pantry and wanted to see if I could turn it into a high-protein muffin. These muffins were the result.
They are easy, slightly tart, lightly sweet, and bake up surprisingly soft for a protein muffin. The cranberry sauce keeps the batter moist, while the cake mix gives the muffins structure and flavor.
Each muffin has about 215 calories and 12g of protein, depending on the cake mix, protein powder, and cranberry sauce you use.
If you're looking for other Muffins hits, try my
Peppermint Cottage Cheese Muffins,
Maple Pumpkin Muffins Gluten Free Soft And Perfect For Fall,
or Snickerdoodle Protein Muffins The 110 Calorie Gain Hack.
Why These Cranberry Protein Muffins Work
The cranberry sauce is what makes these muffins work.
Protein muffins can dry out quickly, especially when there is no oil added. Cranberry sauce adds moisture, sweetness, and tart flavor all at once.
The sugar-free yellow cake mix keeps the recipe simple. It already has the flour, sweetness, and leavening built in, so you do not need to measure a bunch of separate dry ingredients.
The protein powder boosts the protein, and the eggs help the muffins rise and set.
You can blend everything together for the easiest version, or you can blend the wet ingredients first and fold them into the cake mix and protein powder if you want to be more careful with the batter.
Why You'll Love This Recipe
- Easy Blender Batter: Add the ingredients, blend, portion, and bake.
- 12g Protein Per Muffin: The protein powder and eggs help boost the protein.
- Uses Cranberry Sauce: Perfect for leftover canned cranberry sauce.
- Soft and Moist: The cranberry sauce keeps the muffins from drying out.
- No Added Oil: The fruit moisture does the work here.
- Great for Meal Prep: Store them in the fridge and grab one for breakfast or a snack.
What Makes These Different From Regular Cranberry Muffins?
Regular cranberry muffins usually use flour, sugar, butter or oil, eggs, milk, and fresh or dried cranberries.
These muffins are different because they use canned cranberry sauce and cake mix as shortcuts. The cranberry sauce adds moisture and flavor, while the cake mix keeps the batter simple.
They are not a classic bakery muffin, and they are not meant to be. They are softer, sweeter, and more like a cranberry cake muffin with extra protein.
Ingredient Deep Dive & Strategy
Large Eggs: Essential for binding the protein and providing the necessary lift.
Cranberry Sauce: This provides the bulk of the moisture and the primary flavor profile. Both jellied and whole berry work, though jellied provides a smoother texture.
PE Science Protein Powder: You must use a whey/casein blend like PE Science (Code: BAKEDLEAN). 100% whey protein tends to become rubbery and dry when baked. The addition of casein provides the structural integrity and “cake-like” crumb we want.
Sugar-Free Yellow Cake Mix: This provides the leavening agents and a base flavor that lets the cranberry shine.
What Protein Powder Works Best?
I've tested a lot of protein powders in baking, and the truth is: they're not all created equal. Some turn baked goods gritty. Some make everything dry. Some refuse to mix no matter what you do.
But PE Science?
That's the one I use in pretty much everything — and it always works.
Their whey + casein blend gives baked goods structure without drying them out, and it actually improves texture instead of destroying it. It mixes smoothly in the blender, the flavors hold up in heat, and it doesn't get that weird chalky thing that other powders do.
For these muffins, I used PE Science Vanilla because it blends perfectly with the cranberry and keeps the muffins light and soft.
If you want the exact protein powder I use every day in my recipes, grab it here:
PE Science (use code BakedLean for a discount!)
Cranberry Protein Muffins Ingredients
- 400g (1 can) Cranberry Sauce
- 215g (1/2 box) Sugar-Free Yellow Cake Mix
- 3 Large Eggs
- 90g (3/4 cup) PE Science Vanilla Protein Powder
- Optional: 15-30ml Water (if batter is too thick)
Step-By-Step Instructions (with tips)
Step 1 — Preheat your oven
Set the oven to 350°F (175°C) and grease or line a muffin tin.
You'll get 9 muffins, not 12.
Tip: Leaving 3 empty cups helps the muffins get taller domes.
Step 2 — Build your batter in the blender
Add your ingredients in this order:
- Eggs
- Cranberry sauce
- Cake mix
- Protein powder
Blend until smooth.
Tip:
If your blender looks like it's struggling or the batter is super thick (cranberry sauce varies), add a tablespoon or two of water or milk. Not too much.
Step 3 — Fill the muffin tin
Portion the batter evenly between 9 cups, about ¾ full.
Tip:
A large cookie scoop keeps everything even so they bake the same.
Step 4 — Bake
Bake for 25 minutes — don't go shorter.
Cranberry adds a lot of moisture, and these need time to set fully.
They should bounce back when pressed and look lightly golden.
Step 5 — Cool in the pan
Let them cool in the muffin tin for 15–20 minutes before removing.
Tip:
Protein muffins firm up as they cool, so don't skip this step.
Best Texture Tips
For the best cranberry protein muffins:
- Add wet ingredients to the blender first.
- Use a whey/casein protein blend if possible.
- Add milk or water only if the batter is too thick.
- Make 9 muffins instead of stretching the batter to 12.
- Bake for the full 25 minutes.
- Let the muffins cool in the pan before removing.
- Store them in the fridge because they are moist.
Troubleshooting & FAQ
Why are my muffins wet in the middle?
They likely needed more time in the oven. Cranberry sauce adds a lot of moisture, so these muffins need to bake until fully set.
Why did my muffins collapse?
They may have been underbaked, or the batter may have had too much air from blending. Make sure the oven is fully preheated and let the muffins bake until the tops are set.
Can I use whole berry cranberry sauce?
Yes. Whole berry cranberry sauce works, but the muffins may have more texture. Jellied cranberry sauce gives a smoother batter.
Can I use no-sugar-added cranberry sauce?
Yes. That is a good option if you want to keep the sugar lower. The macros will change depending on the brand.
Can I use fresh cranberries?
Not as a direct swap. This recipe relies on the moisture and sweetness of canned cranberry sauce. Fresh cranberries would need added liquid and sweetener.
Can I use regular cake mix?
Yes. Regular yellow cake mix works, but the calories, carbs, and sugar will be higher.
Can I use egg whites instead of whole eggs?
You can use 3/4 cup liquid egg whites, but the muffins may be slightly less rich.
Can I use pure whey protein?
You can try it, but I prefer a whey/casein blend for a softer muffin texture. Pure whey may bake drier depending on the brand.
Why does the recipe say blender, but the video shows folding?
I originally tested a version where I blended the wet ingredients and folded them into the dry mix. I later simplified the recipe so everything can go into the blender. Both methods work.
Can I freeze these muffins?
Yes. Let them cool completely, then freeze in an airtight bag or container.
Substitutions Table
| Component | Swap Options |
| Cranberry Sauce | Pumpkin Puree or Unsweetened Applesauce |
| Yellow Cake Mix | White Cake Mix or Spice Cake Mix |
| Protein Powder | Unflavored Whey/Casein (add 1 tsp Vanilla Extract) |
| Eggs | 3/4 cup Liquid Egg Whites |
Storage & Reheating
Store the muffins in an airtight container in the refrigerator for up to 5 days.
Because they are moist from the cranberry sauce, I prefer storing them cold instead of leaving them at room temperature.
To reheat, microwave one muffin for about 10 to 15 seconds.
You can also warm them in the air fryer at 300°F for about 3 minutes.
To freeze, let the muffins cool completely, then store in a freezer-safe bag for up to 2 months. Thaw in the fridge or at room temperature before eating.
You Might Also Like
- High Protein Orange Cranberry Biscotti Low Sugar No Oil
- Single Serve Cranberry Cottage Cheese Scone
- Kentucky Bourbon Cranberry Sauce
The Final Verdict & Share
These cranberry protein muffins are soft, easy, and a great way to use a can of cranberry sauce. The cake mix keeps the recipe simple, the protein powder adds 12g of protein per muffin, and the cranberry flavor makes them feel a little different from the usual protein muffin. Make a batch, keep them in the fridge, and tag me if you try them.
Ultra Simple Cranberry Protein Muffins
Ingredients
- 1/2 box sugar-free yellow cake mix (approx. 7.5 oz / 215 g)
- 3/4 cup protein powder (vanilla or unflavored)
- 3 eggs
- 1 can cranberry sauce (14 oz / 400 g, no sugar added preferred)
- 1-2 tbsp water or milk optional, only if batter is too thick
- 1/2 tsp cinnamon or orange zest optional
Equipment
Method
- Preheat oven to 350°F (175°C). Line or grease a muffin tin. This recipe makes 9 muffins.
- Add eggs and cranberry sauce to the blender first. Then add cake mix and protein powder. Blend until completely smooth. Add 1–2 tbsp water or milk only if needed to loosen.
- Divide batter evenly into 9 muffin cups, filling each about 3/4 full.
- Bake for 25 minutes, or until tops are set and a toothpick comes out clean. These muffins need a full bake so they don't collapse.
- Cool muffins in the pan for 15–20 minutes to firm up before removing.
Nutrition
Video
@bakedlean ULTRA SIMPLE CRANBERRY PROTEIN MUFFINS Blender recipe. No oil. No flour. Just mix, pour, bake. Macros (per muffin): ~150 calories • 9g protein Ingredients ½ box sugar-free cake mix 2 scoops vanilla protein 1 can whole-berry cranberry sauce 2 eggs How to make Blend everything until smooth. Pour into a muffin tin. Bake at 350°F for about 25 minutes until set. Let cool so they don't collapse. Full recipe with step-by-step is on my website ⬇️ https://bakedlean.com/ultra-simple-cranberry-protein-muffins-blender-recipe/ #bakedlean #proteinmuffins #cranberryrecipes #highprotein #healthybaking
♬ original sound – BakedLean
Notes
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3 responses to “Cranberry Protein Muffins (High-Protein Recipe)”
easy and deliciousJacob, what is the dry ingredient in the bowl shown in the video when you're pouring in the blended batter. It appears to be cake mix, but the recipe directions have us putting all ingredients in the blender. Unless I'm not following along. Thanks!
I folded the wet ingredients in with the cake mix to not overwork the cake mix. But I edited the recipe to make it more simple and just put it all in the blender. I've done other muffins this way without issue.
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