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
Scale
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.
