Description
Transform your leftover cranberry sauce into delicious coffee cake muffins. Discover a tasty way to enjoy your leftovers.
Ingredients
Scale
- ½ cup brown sugar, packed
- ⅓ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup cold unsalted butter, cubed
- ½ cup chopped pecans or walnuts (optional)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 cup leftover cranberry sauce (whole berry or jellied)
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg