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