Are you looking for a tasty way to use up leftover cranberry sauce? These Leftover Cranberry Sauce Coffee Cake Muffins are the perfect solution! They provide a delightful blend of sweet and tart flavors, making them a unique treat for breakfast or as a snack. These muffins are simple to make and will quickly become a favorite in your household.
Why You’ll Love This Cranberry Coffee Cake Muffins
- Quick & Easy: These muffins come together in just a few steps, making them perfect for busy mornings.
- Simple Ingredients: You likely have most of these ingredients in your kitchen already.
- Perfect for Leftovers: Transform your cranberry sauce into something new and delicious.
- Crowd-Pleaser: Family and friends will love the unexpected burst of cranberry flavor in each bite.
- Unbelievably Delicious: The combination of coffee cake texture and tangy cranberry will impress everyone.
Ingredients Needed
For the Muffins:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter, softened
- ¼ cup milk
- ¼ cup sour cream or yogurt
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup leftover cranberry sauce
For the Streusel Topping:
- ¼ cup all-purpose flour
- ¼ cup brown sugar, packed
- ½ teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter
How to Make Cranberry Coffee Cake Muffins
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Prepare wet ingredients: In another bowl, beat the softened butter until it’s light and fluffy. Then, add the milk, sour cream (or yogurt), vanilla extract, and the egg. Mix until everything is well incorporated.
- Combine mixtures: Gradually pour the wet mixture into the dry ingredients. Stir gently until the batter is just combined. It’s okay if it looks a bit lumpy; avoid overmixing to keep the muffins tender.
- Layer the muffins: Spoon a tablespoon of the batter into each muffin liner. Next, add a layer of cranberry sauce on top. Then, add another tablespoon of batter over the sauce to cover it completely.
- Make the streusel topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
- Add streusel topping: Evenly sprinkle the streusel mixture over the muffins in the liners.
- Bake: Place the muffin tray in the preheated oven and bake for 18-20 minutes. They are ready when a toothpick inserted into the center comes out clean.
- Cool down: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serving and Storage Tips
These muffins are great served warm or at room temperature. Pair them with a hot cup of coffee or tea for a delightful snack. To store, keep the muffins in an airtight container at room temperature for up to three days, or refrigerate them for longer freshness. You can also freeze them for up to three months—just thaw them at room temperature when ready to enjoy.
Helpful Notes
- Feel free to add nuts or chocolate chips for extra flavor and texture!
- You can substitute the leftover cranberry sauce with any fruit sauce you have on hand to create different flavors.
- For a bit of extra sweetness, drizzle a glaze made from powdered sugar and milk over the cooled muffins.
Conclusion
These Leftover Cranberry Coffee Cake Muffins are not only a fantastic way to use up leftovers, but they also provide a delicious treat that the whole family will love. Quick to make and unbelievably delightful, you’ll wonder why you haven’t made these sooner! If you’ve tried this recipe, please leave a comment and a star rating. Don’t forget to share your photos on social media too! What variations did you try? Let us know below!
Frequently Asked Questions (FAQ)
Can I use frozen cranberry sauce?
Yes! Just thaw the frozen cranberry sauce before using it in the recipe.
How do I make this gluten-free?
You can substitute regular flour with a gluten-free all-purpose flour blend.
Why did my muffins turn out dense?
If your muffins are dense, it might be due to overmixing the batter. Make sure to mix until just combined.
Cranberry Coffee Cake Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Leftover Cranberry Sauce Coffee Cake Muffins are the perfect way to turn holiday leftovers into a tender, flavorful breakfast treat with a sweet-tart cranberry center and a buttery streusel topping.
Ingredients
**For the Muffins:**
1 ½ cups all-purpose flour
½ cup granulated sugar
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup unsalted butter, softened
¼ cup milk
¼ cup sour cream or yogurt
1 teaspoon vanilla extract
1 large egg
1 cup leftover cranberry sauce
**For the Streusel Topping:**
¼ cup all-purpose flour
¼ cup brown sugar, packed
½ teaspoon ground cinnamon
3 tablespoons cold unsalted butter
Instructions
1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, beat the butter until fluffy. Add milk, sour cream, vanilla, and egg; mix well.
4. Pour the wet ingredients into the dry. Stir gently until just combined.
5. Spoon 1 tablespoon of batter into each muffin liner, add cranberry sauce, then top with more batter.
6. In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter until crumbly.
7. Sprinkle streusel topping evenly over the muffins.
8. Bake for 18–20 minutes or until a toothpick comes out clean.
9. Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
You can use homemade or canned cranberry sauce—just make sure it’s not too runny.
To add crunch, fold in chopped pecans or walnuts before baking.
Drizzle a simple glaze made from powdered sugar and milk once muffins are cooled for extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg