Leftover Cranberry Sauce Coffee Cake Muffins

Imagine biting into a warm, tender muffin with a buttery streusel topping, only to discover swirls of sweet-tart cranberry sauce hidden throughout. These Leftover Cranberry Sauce Coffee Cake Muffins transform your post-holiday cranberry leftovers into a breakfast treat that’s both practical and indulgent. The aromatic cinnamon-spiced batter perfectly complements the bright, jammy pockets of cranberry, creating a harmonious balance that makes these muffins irresistible. You’ll learn how to easily repurpose that forgotten container of cranberry sauce into bakery-worthy muffins that will have everyone reaching for seconds—no one will ever guess they came from leftovers!

Why You’ll Love This Recipe

These Leftover Cranberry Sauce Coffee Cake Muffins are the perfect solution for post-holiday meal planning. First, they’re incredibly practical—transforming something that might otherwise go to waste into something spectacular. The contrast between the moist, tender crumb of the muffin and the crunchy, buttery streusel topping creates a textural masterpiece that feels like a special treat with your morning coffee.

The bright pockets of tangy cranberry sauce cut through the sweetness of the cake, creating a perfectly balanced flavor profile. Each bite offers the comfort of a classic coffee cake with unexpected bursts of fruit that wake up your taste buds.

Best of all, these muffins come together quickly with pantry staples and that leftover cranberry sauce you weren’t sure how to use. They’re ideal for busy mornings, weekend brunches, or even as an afternoon pick-me-up. The recipe is forgiving and adaptable, making it perfect for bakers of all skill levels.

Ingredients

For the Streusel Topping:

• ½ cup (100g) brown sugar, packed
• ⅓ cup (42g) all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ cup (57g) cold unsalted butter, cubed
• ½ cup (50g) chopped pecans or walnuts (optional)

For the Muffins:

• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup (120ml) sour cream or Greek yogurt
• 1 cup (240g) leftover cranberry sauce (whole berry or jellied)

Pro Tips

Achieving perfect Cranberry Sauce Muffins requires attention to a few critical techniques. First, don’t overmix your batter. Once you add the dry ingredients to the wet, mix just until combined—a few small lumps are actually desirable. Overmixing activates the gluten in the flour, resulting in tough, dense muffins instead of tender, cake-like ones.

Temperature matters significantly for these coffee cake-inspired treats. Make sure your refrigerated ingredients (eggs, sour cream) reach room temperature before mixing. This creates a smoother batter that incorporates air more effectively, producing lighter, fluffier muffins. If you’re short on time, place eggs in warm water for 5 minutes and microwave cold sour cream for 10 seconds.

For the perfect cranberry distribution, try this baker’s secret: spoon half your batter into the muffin cups, add a small dollop of cranberry sauce, then top with remaining batter before adding one more small spoonful of cranberry sauce. Use a toothpick to gently swirl, creating beautiful ribbons of cranberry throughout each muffin without overworking the batter.

Instructions

Step 1: Prepare Your Kitchen
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or generously grease each cup. This preparation ensures your Leftover Cranberry Sauce Coffee Cake Muffins will release easily after baking.

Step 2: Make the Streusel Topping
In a medium bowl, combine brown sugar, flour, and cinnamon. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter visible. Stir in chopped nuts if using. Place the streusel in the refrigerator while you prepare the muffin batter to keep the butter cold.

Step 3: Combine Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This thorough mixing ensures your leavening agents are evenly distributed for uniform rising.

Step 4: Mix Wet Ingredients
In another bowl, cream together softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until just combined. The mixture may look slightly curdled, but don’t worry—that’s normal!

Step 5: Create the Batter
Gently fold the dry ingredients into the wet ingredients using a spatula, mixing just until no dry streaks remain. Your batter will be thick and luscious.

Step 6: Assemble and Bake
Spoon about 2 tablespoons of batter into each muffin cup. Add a teaspoon of cranberry sauce to the center of each, then cover with remaining batter. Top each muffin with another small dollop of cranberry sauce and generously sprinkle with the chilled streusel topping. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 7: Cool and Serve
Allow your Leftover Cranberry Sauce Coffee Cake Muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Though they’re irresistible warm, allowing them to cool properly helps set their structure for the perfect texture.

Variations

Orange Cranberry Muffins: Elevate your Leftover Cranberry Sauce Coffee Cake Muffins with bright citrus notes by adding 1 tablespoon of orange zest to your batter and replacing the vanilla extract with orange extract. The orange-cranberry combination is a classic pairing that adds a refreshing dimension to these coffee cake muffins. For an extra touch, add a simple orange glaze by mixing 1 cup of powdered sugar with 2 tablespoons of fresh orange juice.

Gluten-Free Adaptation: Make these muffins accessible to everyone by substituting the all-purpose flour with a high-quality 1:1 gluten-free baking flour. Add ¼ teaspoon of xanthan gum if your blend doesn’t include it already. The sour cream in the recipe helps maintain moisture, which is particularly important in gluten-free baking. These modifications ensure your gluten-free Cranberry Coffee Cake Muffins maintain the same tender texture and delicious flavor as the original.

Vegan Version: Create plant-based Cranberry Sauce Muffins by replacing butter with coconut oil, eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water), and sour cream with plant-based yogurt. Ensure your leftover cranberry sauce is also vegan-friendly (most homemade versions are).

Storage and Serving

Store your Leftover Cranberry Sauce Coffee Cake Muffins in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate them for up to 5 days. You can easily reheat them by microwaving for 15-20 seconds or warming in a 300°F oven for 5 minutes to restore that fresh-baked texture. For longer storage, freeze completely cooled muffins in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.

These coffee cake-inspired muffins make a delightful breakfast alongside a steaming cup of coffee or tea. For a more decadent presentation, warm them slightly and add a dollop of vanilla-scented whipped cream or a small scoop of vanilla ice cream for a dessert version. They also pair beautifully with a cheese board for a sweet and savory brunch option—the tangy cranberry complements creamy brie or sharp cheddar wonderfully.

For a special holiday breakfast, arrange warm Cranberry Coffee Cake Muffins on a tiered stand with other breakfast pastries for an impressive display that makes use of those holiday leftovers in the most delicious way.

FAQs

Can I use homemade or canned cranberry sauce?
Both work perfectly in Leftover Cranberry Sauce Coffee Cake Muffins. Whole berry sauce adds texture, while smooth jellied sauce creates more defined swirls. If using homemade, thicker sauce works better than runny sauce.

My cranberry sauce is very sweet/tart. Should I adjust the recipe?
If your sauce is particularly sweet, reduce the sugar in the muffin batter by 2-3 tablespoons. For very tart sauce, consider adding an extra tablespoon of sugar to the batter or a sprinkle of coarse sugar on top before baking.

Can I make these muffins ahead of time?
Absolutely! These Cranberry Sauce Muffins can be baked 1-2 days in advance. Alternatively, prepare the batter and streusel the night before, refrigerate separately, and bake fresh in the morning.

I don’t have sour cream. What can I substitute?
Greek yogurt is the best substitute. Regular yogurt, buttermilk, or even full-fat coconut milk will work, though the texture may vary slightly.

Why did my streusel sink into the muffins?
If your streusel sank, it likely contained too much butter or the pieces were too large. Make sure your streusel is crumbly, not paste-like, and chill it while preparing the batter. Also, don’t fill your muffin cups more than ¾ full.

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