Transform your Thanksgiving leftovers into a delightful treat with these Leftover Cranberry Sauce Coffee Cake Muffins! These soft, buttery muffins are infused with tangy cranberry sauce, topped with a sweet, crunchy streusel crumb, and make the perfect breakfast for the day after Thanksgiving. Whether you’re hosting guests or simply craving a cozy, bakery-style treat, these muffins are sure to hit the spot.
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Why You’ll Love These Leftover Cranberry Sauce Coffee Cake Muffins
These muffins are not only a great way to use up leftover cranberry sauce, but they also bring a comforting, sweet twist to your typical muffin. The tangy cranberry sauce blends beautifully with the rich muffin batter, creating a perfect balance of flavor. Topped with a buttery streusel, these muffins offer a satisfying crunch that pairs wonderfully with a hot cup of coffee. Best of all, they’re quick to make, perfect for breakfast, and the family will love them!
Ingredients
For the Crumb Topping:
• Flour: Adds structure to the crumb topping.
• Light Brown Sugar: Provides sweetness and a rich flavor.
• Cinnamon: Brings warmth and depth to the topping.
• Ground Cardamom: Offers a floral twist to complement the cranberry sauce.
• Salt: Enhances sweetness.
• Unsalted Butter (melted): Binds the ingredients together for a rich, buttery texture.
For the Muffins:
• All-Purpose Flour: The main structure for the muffins, ensuring softness.
• Baking Powder: Provides lift, making the muffins fluffy.
• Ground Cinnamon: Adds a warm, comforting flavor.
• Unsalted Butter: Creates richness and moisture in the batter.
• White Sugar and Light Brown Sugar: A combination of sweeteners for balanced flavor.
• Eggs: Bind the ingredients and provide structure.
• Buttermilk: Adds tanginess and moisture.
• Sour Cream: Makes the muffins extra moist and tender.
• Cranberry Sauce: The star of the show, lending a tangy sweetness that defines the muffin’s flavor.
Optional Ingredient Suggestion:
If you prefer a more citrusy flavor, adding orange zest to the cranberry sauce or batter will balance the tartness and bring a fresh, zesty kick to these muffins.
Step-by-Step Instructions
- Prepare the Crumb Topping: In a bowl, whisk together flour, light brown sugar, cinnamon, cardamom, and salt. Pour in the melted butter and mix until crumbly. Set aside to hydrate.
- Make the Muffin Batter: Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with cupcake liners. In a separate bowl, whisk together the flour, baking powder, and cinnamon.
- In a stand mixer, beat the softened butter, white sugar, and light brown sugar on medium speed for 2-3 minutes until pale and fluffy. Add the eggs, one at a time, and beat until well incorporated. Then add the buttermilk, sour cream, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix on low speed just until combined. Be careful not to overmix to keep the muffins tender.
- Assemble the Muffins: Spoon a tablespoon of batter into each cupcake liner. Add ½ tablespoon of cranberry sauce into the center of the batter, and then top with more batter to cover the sauce. Spoon a teaspoon of cranberry sauce on top and finish by pressing the crumb topping onto the muffins.
- Bake: Place the muffin pan in the oven and bake for 20-25 minutes, or until the crumb topping is golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool for 10 minutes before serving.
Tips & Tricks
- Prevent Runny Sauce: If your cranberry sauce is too runny, simmer it on the stovetop for a few minutes to thicken it before using. This will help prevent it from leaking out of the muffins during baking.
- Don’t Overmix: Be sure to mix the batter just until the dry ingredients are incorporated. Overmixing can result in dense, heavy muffins.
- Extra Crumb Topping: The more crumb topping, the better! It expands as the muffins bake, so a generous sprinkle will ensure a nice even coating for that bakery-style look and crunch.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days. If you’d like to make them ahead, you can freeze them for up to 3 months.
Pairing Ideas and Variations
These Leftover Cranberry Sauce Coffee Cake Muffins are perfect on their own, but they pair wonderfully with a variety of accompaniments:
- Serve with hot coffee or tea for a cozy breakfast or brunch.
- Try pairing them with cream cheese or a dollop of yogurt for added creaminess.
- For a more decadent treat, drizzle with vanilla glaze or cinnamon frosting.
Variations: If you have dietary preferences, you can swap the buttermilk for a non-dairy alternative like almond milk or oat milk. For a gluten-free version, use a gluten-free flour blend.
Seasonal & Health Benefits
These Leftover Cranberry Sauce Coffee Cake Muffins are a fantastic way to repurpose cranberry sauce, a staple of Thanksgiving meals. Cranberries are rich in antioxidants, vitamin C, and fiber, making these muffins not only a delicious breakfast treat but a nutritious one too. You can enjoy them guilt-free, knowing they’re packed with wholesome ingredients, and they’re the perfect seasonal recipe to celebrate the flavors of fall and winter.
Enjoy these Leftover Cranberry Sauce Coffee Cake Muffins as a creative way to turn your Thanksgiving leftovers into a memorable breakfast treat! They’re easy to make, full of flavor, and perfect for enjoying with family and friends.
Conclusion
If you’re looking for a creative way to use up leftover cranberry sauce, these Leftover Cranberry Sauce Coffee Cake Muffins are the perfect solution. With their buttery, soft texture, tangy cranberry layers, and sweet, crumbly topping, these muffins bring together the best of fall flavors in a simple yet irresistible breakfast treat. Not only are they quick to make, but they’re also a great way to impress your guests with a bakery-style muffin made right at home. So next time you find yourself with leftover cranberry sauce, turn it into these delicious muffins—your family and friends will thank you!
FAQ
Can I use jellied cranberry sauce in this recipe?
Yes, you can! If you’re using jellied cranberry sauce, it’s best to heat it slightly to make it easier to spoon into the muffin batter. Just be mindful that it might not have the same texture or tartness as whole cranberry sauce, so consider adding a little extra zest or lemon juice to balance the flavors.
Can I make these muffins ahead of time?
Absolutely! You can prepare the batter and store it in the fridge overnight, then bake the muffins fresh in the morning. Alternatively, the muffins can be baked, cooled, and stored in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
Can I freeze these muffins?
Yes, these muffins freeze well! To freeze, simply allow them to cool completely, then wrap them tightly in plastic wrap or store them in a freezer bag. You can freeze them for up to 3 months. When you’re ready to enjoy them, thaw them at room temperature or reheat them in the microwave.
More Relevant Recipes
- Browned Butter Apple Spice Cake: A warm, spiced cake made with browned butter for an extra layer of flavor. This moist and fragrant dessert is perfect for fall and pairs wonderfully with a cup of coffee, much like the cranberry muffins with their seasonal, cozy vibe.
- Pumpkin Bread with Crumb Topping: A delicious, spiced pumpkin bread topped with a buttery crumb topping. Similar in texture and flavor to cranberry sauce muffins, this bread offers a rich fall taste that’s perfect for breakfast or an afternoon snack.
- Apple Cinnamon Sheet Cake: This easy-to-make apple cinnamon sheet cake features soft, tender crumbs with a sweet apple filling and a hint of cinnamon. It’s a perfect autumn dessert with flavors that pair well with the cranberry muffins for a fall-inspired treat.
Leftover Cranberry Sauce Coffee Cake Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Leftover Cranberry Sauce Coffee Cake Muffins are a perfect way to repurpose Thanksgiving leftovers. With buttery, soft muffins and tangy cranberry sauce baked right into the center, these muffins are topped with a sweet, crumbly streusel that adds a satisfying crunch. They’re an ideal breakfast or brunch treat, full of seasonal flavor and perfect for pairing with a hot cup of coffee.
Ingredients
- 1/2 cup all-purpose flour (for crumb topping)
- 1/3 cup light brown sugar (for crumb topping)
- 1/2 tsp cinnamon (for crumb topping)
- 1/4 tsp ground cardamom (for crumb topping)
- Pinch of salt (for crumb topping)
- 1/3 cup unsalted butter, melted (for crumb topping)
- 3 cups all-purpose flour (for muffins)
- 1 tbsp baking powder (for muffins)
- 1/2 tsp cinnamon (for muffins)
- 1/2 cup unsalted butter, softened (for muffins)
- 1 cup white sugar (for muffins)
- 1/3 cup light brown sugar (for muffins)
- 2 eggs (for muffins)
- 1/4 tsp vanilla extract (for muffins)
- 1/2 cup buttermilk (for muffins)
- 1/2 cup sour cream (for muffins)
- 1 cup cranberry sauce (for muffins)
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin pan with cupcake liners.
- For the crumb topping, whisk together the flour, light brown sugar, cinnamon, cardamom, and salt in a bowl. Add the melted butter and mix until crumbly. Set aside.
- For the muffin batter, whisk together the flour, baking powder, and cinnamon in a separate bowl. Set aside.
- In a stand mixer, beat the softened butter, white sugar, and light brown sugar on medium speed for 2-3 minutes, until pale and fluffy. Add the eggs one at a time and mix until fully incorporated.
- Add the buttermilk, sour cream, and vanilla extract to the wet ingredients, mixing until smooth.
- Turn the mixer to low and gradually add the dry ingredients, mixing just until incorporated. Be careful not to overmix.
- Scoop 1 tablespoon of batter into each cupcake liner, then spoon about 1/2 tablespoon of cranberry sauce into the center of each. Cover with another spoonful of batter to fully encase the cranberry sauce.
- Top each muffin with a teaspoon of cranberry sauce and press the crumb topping into the batter. The muffins will rise, so pile on the crumb topping for maximum coverage.
- Bake for 20-25 minutes or until the crumb topping is golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool for 5-10 minutes before serving.
Notes
- If your cranberry sauce is too runny, simmer it on the stovetop until thickened to prevent it from leaking out of the muffins during baking.
- For an extra citrus kick, add a teaspoon of orange zest to the cranberry sauce or muffin batter if your cranberry sauce doesn’t already contain citrus.
- These muffins can be made ahead of time and stored in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
- To freeze, cool the muffins completely and wrap them tightly. They can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 428 kcal
- Sugar: 38 g
- Sodium: 147 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 67 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 67 mg
