If you ever find yourself with a bit of extra cranberry sauce after a festive meal, you’re in for a real treat with this Leftover Cranberry Sauce Coffee Cake Muffins Recipe. These muffins are the perfect balance of tangy, sweet, and crumbly goodness, transforming that humble leftover into a delicious breakfast or snack that feels totally fresh and indulgent. They’re bursting with vibrant cranberry flavor nestled between tender crumb cake batter and topped with a buttery cinnamon streusel that makes each bite simply irresistible.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role, from providing structure and moisture to adding bursts of flavor and that irresistible crumbly topping. Get ready to gather a handful of basics that work together to create magic in your muffin tin.
- All-purpose flour: The base of our muffins, giving them structure and that soft crumb.
- Granulated sugar: Adds sweetness and helps balance the tartness of the cranberries.
- Baking powder and baking soda: These leavening agents make sure your muffins rise beautifully and stay fluffy.
- Salt: Enhances all the flavors and keeps the sweetness in check.
- Unsalted butter: Adds rich flavor and tenderness to the muffins and streusel topping alike.
- Milk: Keeps the batter moist and tender.
- Sour cream or yogurt: Gives a slight tang and extra moisture for a soft, luscious crumb.
- Vanilla extract: Brings warmth and depth to the overall flavor profile.
- Egg: Binds everything together and contributes to the muffins’ rise.
- Leftover cranberry sauce: The star of the show, adding vibrant bursts of sweet tartness in every bite.
- For the streusel topping: Flour, brown sugar, cinnamon, and cold butter come together for that irresistible, crunchy finish.
How to Make Leftover Cranberry Sauce Coffee Cake Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C). While it heats up, line a muffin tin with paper liners to prevent sticking and make sure your muffins come out cleanly with that perfect shape.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Mixing these well upfront ensures your muffins will rise evenly and have a balanced flavor.
Step 3: Cream Butter and Mix Wet Ingredients
In a separate bowl, cream the softened butter until it’s light and fluffy—this step is key because it incorporates air into the batter. Then, add milk, sour cream or yogurt, vanilla extract, and the egg. Beat everything together until smooth and perfectly combined.
Step 4: Bring Wet and Dry Ingredients Together
Gradually add the wet mixture to the dry ingredients. Stir gently until just combined—remember, a slightly lumpy batter is exactly what you want to keep the muffins tender and avoid a dense texture.
Step 5: Layer With That Leftover Cranberry Sauce
Here comes the fun part! Spoon about a tablespoon of batter into each muffin liner, then dollop a generous spoonful of your leftover cranberry sauce on top. Cover the cranberry sauce with another tablespoon of batter. This layering creates luscious pockets of cranberry in every muffin bite.
Step 6: Make the Streusel Topping
Mix the flour, brown sugar, and cinnamon together in a small bowl. Then cut in the cold butter using a pastry cutter, two forks, or just your fingers, until the mixture looks like coarse crumbs. This topping adds that perfect sweet crunch to contrast the soft muffin.
Step 7: Add Streusel and Bake
Sprinkle the streusel evenly over each muffin for that gorgeous golden finish. Place the tin in the oven and bake for 18 to 20 minutes, or until you can insert a toothpick in the center and it comes out clean.
Step 8: Cool and Enjoy
Once baked, let the muffins rest in the tin for about five minutes. Then transfer them to a wire rack to cool completely, ensuring that crumb topping stays crispy and the muffins hold their moisture perfectly.
How to Serve Leftover Cranberry Sauce Coffee Cake Muffins Recipe
Garnishes
Feel free to enhance your cranberry coffee cake muffins with a light dusting of powdered sugar or a drizzle of vanilla glaze. A sprinkle of chopped nuts like walnuts or pecans on top adds a delightful crunch and nutty flavor.
Side Dishes
These muffins pair wonderfully with a hot cup of coffee, tea, or even creamy hot chocolate. If serving for breakfast or brunch, complement them with fresh fruit or a dollop of Greek yogurt for a balanced and satisfying spread.
Creative Ways to Present
For a fun twist, serve the muffins alongside a small bowl of whipped cream cheese spread or layered in a dessert parfait with yogurt and granola. They also make a charming addition to holiday brunch buffets, especially when garnished with a few fresh cranberries and sprigs of rosemary.
Make Ahead and Storage
Storing Leftovers
You can keep your leftover cranberry sauce coffee cake muffins fresh by storing them in an airtight container at room temperature for up to three days. This keeps them soft and moist without drying out.
Freezing
For longer storage, freeze the muffins individually wrapped in plastic wrap and then placed in a freezer-safe container or zip-top bag. Frozen, they last up to three months and thaw beautifully when needed.
Reheating
Warm your muffins quickly in the microwave for about 15-20 seconds or pop them in a toaster oven to revive that fresh-baked warmth and keep the streusel topping crisp. This makes them taste freshly baked even days after making them.
FAQs
Can I use fresh cranberries instead of leftover cranberry sauce?
Fresh cranberries are much tarter and less sweet, so if you want to use them, consider making a quick sweetened cranberry sauce first. Pure cranberry sauce ensures the sweet-tart pockets in the muffins burst with flavor.
What if I don’t have sour cream or yogurt?
You can substitute sour cream or yogurt with an equal amount of buttermilk or even milk mixed with a teaspoon of lemon juice or vinegar for a similar tang and moisture.
Is it possible to make these muffins gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free baking blend made for one-to-one substitution. Just be sure your baking powder is gluten-free as well.
Can I make the streusel topping dairy-free?
Yes, substitute the unsalted butter with a dairy-free margarine or coconut oil chilled to keep the topping crumbly and delicious.
How long do these muffins stay fresh at room temperature?
Stored in an airtight container, these muffins remain soft and tasty for about three days at room temperature. After that, consider refrigerating or freezing to keep them fresh longer.
Final Thoughts
This Leftover Cranberry Sauce Coffee Cake Muffins Recipe is such a wonderful way to breathe new life into that jar of leftover cranberry sauce, turning it into a cozy treat perfect for any time of the day. It’s a simple recipe that feels special, packed with loving layers of flavor and textures that will keep you coming back for more. Take your leftover cranberry sauce out of the fridge and into your muffin tin—you’re about to discover a whole new favorite!
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Leftover Cranberry Sauce Coffee Cake Muffins Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 20m
- Total Time: 0h 35m
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightful leftover cranberry sauce coffee cake muffins that combine the tartness of cranberry sauce with a soft, moist muffin base and a crunchy cinnamon streusel topping. Perfect for a cozy breakfast or an afternoon snack, these muffins make great use of leftover cranberry sauce and offer a delightful balance of flavors and textures.
Ingredients
Muffin Batter
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup milk
- 1/4 cup sour cream or yogurt
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup leftover cranberry sauce
Streusel Topping
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and allow easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Wet Ingredients: In a separate bowl, cream the softened unsalted butter until light and fluffy using a mixer or whisk. Add the milk, sour cream or yogurt, vanilla extract, and egg, mixing until all wet ingredients are well combined and smooth.
- Combine Batter: Gradually add the wet mixture to the dry ingredients. Stir gently just until combined; the batter should remain slightly lumpy to avoid tough muffins. Do not overmix.
- Layer Batter and Cranberry Sauce: Spoon about a tablespoon of batter into each muffin liner, then add a generous layer of leftover cranberry sauce. Cover the cranberry sauce with another tablespoon of batter to encase it.
- Make Streusel Topping: In a small bowl, combine flour, brown sugar, and ground cinnamon. Cut in the cold unsalted butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Add Streusel to Muffins: Sprinkle the prepared streusel topping evenly over each filled muffin in the tin for a crunchy, sweet finish.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean, indicating that the muffins are cooked through.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes to set, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- You can substitute sour cream with plain yogurt for a tangier flavor and a lighter texture.
- Leftover cranberry sauce adds moisture and bursts of tartness inside the muffins; make sure it’s well chilled to avoid sinking during baking.
- Do not overmix the batter to keep muffins tender and fluffy.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a nutty twist, consider adding chopped walnuts or pecans to the streusel topping.
