If you’re anything like me, leftover cranberry sauce can be one of those stubborn holiday treats that you want to keep enjoying without feeling like you’re stuck in a rut. That’s why the Leftover Cranberry Sauce Coffee Cake Muffins Recipe is such a gem—transforming tangy, sweet cranberry goodness into tender, crumbly muffins with a buttery streusel topping that’s bursting with texture and flavor. It’s a brilliant way to breathe new life into leftovers while creating a cozy, snackable treat perfect for breakfast, dessert, or an afternoon pick-me-up.
Ingredients You’ll Need
These ingredients are refreshingly simple and play a crucial role in turning humble pantry staples and your leftover cranberry sauce into a delightful muffin experience. Each one adds nuance, from fluffy texture to that perfect hint of buttery sweetness.
- 1 1/2 cups all-purpose flour: The backbone of these muffins, providing the structure to hold everything together.
- 1/2 cup granulated sugar: Adds sweetness to balance the tart cranberry sauce perfectly.
- 1/2 teaspoon baking powder: Helps the muffins rise beautifully and stay light.
- 1/2 teaspoon baking soda: Reacts with sour cream to give a tender crumb.
- 1/4 teaspoon salt: Enhances the flavors and keeps the sweetness from being overpowering.
- 1/4 cup unsalted butter, softened: Adds richness and a melt-in-your-mouth quality.
- 1/4 cup milk: Keeps the batter moist without weighing it down.
- 1/4 cup sour cream or yogurt: Provides tang and moisture, brightening the taste.
- 1 teaspoon vanilla extract: Offers a warm aroma and depth of flavor.
- 1 large egg: Binds everything together and contributes to a fluffy texture.
- 1 cup leftover cranberry sauce: The star of the show, adding that unique flavor punch and pretty red swirls.
- Streusel Topping:
- 1/4 cup all-purpose flour: Base for the crumbly topping.
- 1/4 cup brown sugar, packed: Gives a deep molasses sweetness.
- 1/2 teaspoon ground cinnamon: Adds a cozy spice warmth.
- 3 tablespoons cold unsalted butter: Creates the perfect crumbly texture in the topping.
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). Line a muffin tin with paper liners to prevent sticking and make cleanup a breeze. This simple step ensures your muffins bake evenly and come out with a perfect shape every time.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This dry mix will evenly distribute the leavening agents and salt so your muffins rise just right and taste balanced throughout.
Step 3: Cream Butter and Combine Wet Ingredients
In another bowl, cream the softened butter until it becomes light and fluffy. This adds airiness to your muffins. Then stir in milk, sour cream (or yogurt), vanilla extract, and the egg until everything is well blended. These wet ingredients bring richness and moisture to make sure the crumb stays tender.
Step 4: Combine Wet and Dry Mixtures
Gradually add your wet mixture to the dry ingredients. Stir gently until just combined—you want the batter a bit lumpy to keep the muffins light and fluffy. Overmixing can make them tough, so this step requires a gentle touch.
Step 5: Layer Batter and Cranberry Sauce
Spoon about a tablespoon of batter into each muffin liner. Then add a generous layer of your leftover cranberry sauce on top, followed by another tablespoon of batter to cover it. This layering creates delicious pockets of tart cranberry that peek through every bite.
Step 6: Make the Streusel Topping
Combine flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using either a pastry cutter or your fingertips until the mixture looks like coarse crumbs. This streusel topping will bake up crisp and buttery, adding wonderful texture and sweetness.
Step 7: Add Streusel and Bake
Sprinkle the streusel topping evenly over each muffin. Pop the tray into your preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. The scent that fills your kitchen is a joyful hint to the deliciousness that awaits!
Step 8: Cool and Enjoy
Allow the muffins to cool for about 5 minutes in the tin before transferring them to a wire rack to cool completely. This lets the flavors settle and prevents them from becoming soggy, helping you enjoy the perfect texture in every bite.
How to Serve Leftover Cranberry Sauce Coffee Cake Muffins Recipe
Garnishes
A simple dusting of powdered sugar elevates these muffins beautifully, adding a snowy look and a touch of extra sweetness. Freshly whipped cream or a drizzle of vanilla glaze can also be crowd-pleasers when serving these muffins warm.
Side Dishes
Pair these muffins with a cozy cup of coffee or hot tea for a comforting breakfast or afternoon snack. They also complement yogurt bowls or a simple fruit salad if you want to round out your meal with something refreshing.
Creative Ways to Present
Try stacking these muffins alongside slices of sharp cheddar cheese for a fun sweet-savory twist. Or serve them with a smear of cream cheese or mascarpone spread to highlight the rich texture and counterbalance the cranberry’s tanginess.
Make Ahead and Storage
Storing Leftovers
Store your muffins in an airtight container at room temperature for up to 2 days to keep them moist and tender. If you want to keep them longer, refrigerating is a good option but make sure they’re well covered to avoid drying out.
Freezing
These muffins freeze exceptionally well! Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. They’ll keep their flavor for up to 3 months. Thaw them overnight in the fridge or at room temperature when you’re ready to enjoy.
Reheating
For a fresh-from-the-oven feel, warm muffins in the microwave for about 20 seconds or in a 350°F oven for 5 to 7 minutes. This revives their soft crumb and crispy topping, making them taste just as wonderful as the first day.
FAQs
Can I use fresh cranberries instead of leftover cranberry sauce?
You can, but fresh cranberries will require cooking with sugar to soften and sweeten them first. Leftover cranberry sauce is ideal because it’s already sweetened and thick, which gives these muffins their unique moist texture.
What if I don’t have sour cream or yogurt?
You can substitute sour cream or yogurt with buttermilk or even a splash of milk with a teaspoon of vinegar to recreate that slight tang and acidity that tenderizes the crumb.
Can I make this recipe vegan?
With a few swaps—like using a plant-based yogurt, vegan butter, and an egg replacement—you can certainly adapt this recipe. Just keep in mind the texture may shift slightly, but the cranberry flavor will still shine.
Is the streusel topping necessary?
While the muffins will still be tasty without it, the streusel adds a delightful crunch and a sweet-spiced contrast that elevates the overall experience. It’s worth the few extra minutes to make it.
Can I double the recipe?
Absolutely! These muffins freeze well, so doubling the recipe means you’ll have a batch ready to go for busy mornings or unexpected guests.
Final Thoughts
There’s something truly special about reinventing leftovers into a fresh, delicious treat like the Leftover Cranberry Sauce Coffee Cake Muffins Recipe. It’s not only a clever way to avoid waste but also an excuse to indulge in cozy, sweet-tart muffins that feel like a hug in edible form. I can’t wait for you to try this recipe and make it a cherished favorite in your kitchen too!
Print
Leftover Cranberry Sauce Coffee Cake Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and flavorful Leftover Cranberry Sauce Coffee Cake Muffins, perfect for transforming your extra cranberry sauce into a delicious breakfast or snack treat. Featuring a tender crumb with swirls of tart cranberry sauce and a sweet, crumbly streusel topping, these muffins bake up golden and inviting, combining classic coffee cake elements with a festive twist.
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 and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and make cleanup easy.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt to evenly distribute all the leavening agents and seasoning.
- Cream Wet Ingredients: In a separate bowl, cream the softened butter until light and fluffy. Then add the milk, sour cream or yogurt, vanilla extract, and egg. Mix these until well combined, creating a smooth wet mixture.
- Combine Batter: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. The batter should remain slightly lumpy – avoid overmixing to keep the muffins tender.
- Layer Batter and Cranberry Sauce: Spoon about one tablespoon of batter into each muffin liner. Add a generous layer of leftover cranberry sauce, then cover it with another tablespoon of batter to encase the sauce.
- Prepare Streusel Topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs, perfect for sprinkling.
- Add Streusel to Muffins: Evenly sprinkle the streusel topping over each muffin, adding a sweet and crunchy finish.
- Bake: Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean, ensuring they are fully cooked but still moist.
- Cool: Let the muffins cool in the tin for 5 minutes to set before transferring them to a wire rack to cool completely, enhancing their texture and flavor.
Notes
- Use leftover homemade or store-bought cranberry sauce; whole berry or jellied styles work fine.
- If sour cream is unavailable, plain yogurt is an excellent substitute without altering flavor.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Do not overmix the batter to avoid tough muffins; slight lumps are desirable.
- Ensure the butter for the streusel topping is cold to achieve a crumbly texture.
- These muffins freeze well; wrap tightly and thaw at room temperature before serving.
