Introduction

Transform your leftover cranberry sauce into a delightful treat with these Cranberry Sauce Coffee Cake Muffins. They combine tender, fluffy muffins with a sweet, spiced crumb topping and bursts of tart cranberry in every bite. Perfect for breakfast or an afternoon snack.

The image shows a close-up of a crumb-topped muffin with a bite taken out, revealing three layers: a golden-brown crumbly top layer with small streusel pieces, a bright red fruit filling layer in the middle, and a light, soft, and fluffy cake layer at the bottom. The muffin wrapper is open and lies flat, stained with red from the filling. There is a single red berry on the white marbled surface near the muffin. In the background, more muffins with the same crumb topping and red filling are softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Crumb Topping:

1/2 cup all-purpose flour
1/3 cup light brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground green cardamom
Pinch of salt
1/3 cup unsalted butter, melted

Muffins:

3 cups all-purpose flour
1 tbsp baking powder
1/2 tsp ground cinnamon
1/2 cup unsalted butter
1 cup white sugar
1/3 cup light brown sugar
2 eggs
1/4 tsp vanilla extract
1/2 cup buttermilk
1/2 cup sour cream
1 cup cranberry sauce

Instructions

Step 1: Prepare the crumb topping by combining the flour, light brown sugar, salt, cinnamon, and cardamom in a bowl. Whisk together to blend the dry ingredients.
Step 2: Pour in the melted butter and stir with a spatula until evenly combined. Set the crumb topping aside to hydrate.
Step 3: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with cupcake liners.
Step 4: In a large bowl, whisk together the flour, baking powder, and cinnamon for the muffins.
Step 5: In a stand mixer bowl, beat the butter, white sugar, and brown sugar on medium speed for 2-3 minutes until the mixture turns pale yellow and fluffy.
Step 6: Add the eggs one at a time, fully incorporating each before adding the next. Then mix in the buttermilk, sour cream, and vanilla extract until smooth.
Step 7: Reduce the mixer speed to low and gradually add the dry ingredients to the wet mixture. Beat just until combined to avoid overmixing.
Step 8: Spoon about one tablespoon of batter into each cupcake liner, spreading to the edges. Add about 1/2 tablespoon of cranberry sauce into the center of the batter, then carefully fill the rest of the liner with more batter, covering the cranberry sauce completely by spreading to the edges.
Step 9: Lightly spoon approximately one teaspoon of cranberry sauce over the top of each muffin.
Step 10: Stir the crumb topping lightly and top each muffin with 2-3 tablespoons of topping. Press the crumbs lightly into the batter so they stick during baking.
Step 11: Bake the muffins for 20-25 minutes, or until the crumb topping is lightly browned and a toothpick inserted into the center comes out clean.
Step 12: Remove the muffins from the oven and let them cool in the pan for 5-10 minutes before transferring to a wire rack. Serve warm or at room temperature.

Tips & Variations

For extra texture, add chopped nuts like walnuts or pecans to the crumb topping or muffin batter.
Substitute the sour cream with Greek yogurt for a lighter option without sacrificing moisture.
Use spiced cranberry sauce or add a dash of orange zest to the batter for a bright citrus flavor.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep muffins in the refrigerator for up to 1 week or freeze them for up to 2 months. Reheat gently in the microwave or oven before serving.

How to Serve

A close-up of a muffin with three clear layers is shown: a crumbly light golden top, a thick middle layer of bright red fruit filling, and a soft golden bottom cake layer. The muffin liner is peeled back, exposing the bottom, and a bite is taken from the front, showing the moist texture inside. In the background, more muffins with the same crumbly tops are slightly out of focus, all placed on a white marbled surface with a single red berry next to the muffin in front. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of cranberry sauce?

Fresh cranberries can be used, but they may make the muffins tarter and less sweet. It’s best to cook fresh cranberries into a sauce or sweeten them before adding to the muffins.

Can I make these muffins dairy-free?

Yes, substitute the butter with a plant-based alternative and use non-dairy yogurt or milk in place of sour cream and buttermilk. Keep in mind that texture and flavor may vary slightly.