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Leftover Cranberry Sauce Coffee Cake Muffins Recipe

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4.7 from 148 reviews

These Leftover Cranberry Sauce Coffee Cake Muffins are a delightful way to transform leftover cranberry sauce into a moist and flavorful breakfast or snack treat. Featuring a tender muffin base with swirls of tart cranberry sauce and topped with a spiced crumb topping, these muffins offer a perfect balance of sweet and tangy flavors along with a satisfying crumbly texture.

Ingredients

Scale

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

Coffee Cake Muffins

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

Instructions

  1. Prepare the Crumb Topping: In a mixing bowl, whisk together 1/2 cup all-purpose flour, 1/3 cup light brown sugar, a pinch of salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground green cardamom. Pour in 1/3 cup melted unsalted butter and stir with a spatula until combined and the mixture is evenly moistened. Set aside to let the crumb topping hydrate.
  2. Preheat Oven and Prepare Muffin Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with cupcake liners to prevent sticking and make cleanup easier.
  3. Mix Dry Ingredients for Muffins: In a separate bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon ground cinnamon to evenly distribute the leavening and spices.
  4. Cream Butter and Sugars: In the bowl of a stand mixer, combine 1/2 cup softened unsalted butter, 1 cup white sugar, and 1/3 cup light brown sugar. Beat on medium speed for 2–3 minutes until the mixture becomes pale yellow and fluffy, which helps create a tender crumb texture.
  5. Add Eggs and Wet Ingredients: Add eggs one at a time, beating well after each addition to ensure full incorporation. Next, add 1/2 cup buttermilk, 1/2 cup sour cream, and 1/4 teaspoon vanilla extract, continuing to beat until all wet ingredients are fully combined.
  6. Combine Dry and Wet Ingredients: Reduce the mixer speed to low and gradually add the dry ingredients into the wet mixture. Beat just until combined to avoid overmixing, which can make the muffins tough.
  7. Fill Muffin Liners with Batter and Cranberry Sauce: Spoon about one tablespoon of batter into each cupcake liner and spread to the edges. Add about 1/2 tablespoon of cranberry sauce into the center of the batter in each liner. Then fill each liner to the top with additional batter, covering the cranberry sauce completely and spreading the batter to the edges so the cranberry is encased.
  8. Add Cranberry Sauce on Top: Lightly spoon approximately 1 teaspoon of cranberry sauce over the top of the batter in each muffin to create a nice topping swirl.
  9. Add the Crumb Topping: Give the crumb topping a quick stir to loosen it, then sprinkle 2–3 tablespoons over each muffin, pressing it gently into the batter to ensure it adheres during baking and doesn’t fall off.
  10. Bake the Muffins: Place the muffin pan in the preheated oven and bake for 20–25 minutes, or until the crumb topping is lightly golden and a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
  11. Cool and Serve: Remove the pan from the oven and allow the muffins to rest for 5–10 minutes. Then gently remove the muffins from the pan and serve warm or at room temperature for best flavor and texture.

Notes

  • Use leftover cranberry sauce to add flavor and moisture, but if unavailable, fresh cranberry compote or jam can be used as a substitute.
  • Be careful not to overmix the batter once the dry ingredients are added to maintain a tender crumb.
  • Press the crumb topping firmly into the batter so it adheres well during baking.
  • Muffins are best enjoyed fresh but can be stored in an airtight container at room temperature up to 2 days or refrigerated up to 5 days.
  • Reheat muffins briefly in the microwave or oven to regain some freshness before eating.

Keywords: coffee cake muffins, cranberry sauce muffins, leftover cranberry recipe, crumb topping muffins, breakfast muffins, holiday muffins

Find it online: https://todayfoodrecipe.com/leftover-cranberry-sauce-coffee-cake-muffins-recipe/