1. Can I use jellied cranberry sauce instead of whole berry cranberry sauce?

Yes, you can use jellied cranberry sauce, but it’s best to heat it gently until it becomes easier to work with. If it's too runny, simmer it for a few minutes to thicken before using it in the muffins.

2. How can I make these muffins gluten-free?

To make these Leftover Cranberry Sauce Coffee Cake Muffins gluten-free, simply swap the all-purpose flour for a 1:1 gluten-free flour blend. Make sure the baking powder you’re using is also gluten-free.

3. Can I store these muffins for later?

Yes, these muffins can be stored in an airtight container at room temperature for up to three days, or in the fridge for up to a week. You can also freeze them for up to three months—just be sure to wrap them tightly before freezing.

Leftover Cranberry Sauce Coffee Cake Muffins

Name: Leftover Cranberry Sauce Coffee Cake Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: ½ cup all-purpose flour (for the crumb topping); ⅓ cup light brown sugar (for the crumb topping); ½ teaspoon cinnamon (for the crumb topping); ¼ teaspoon ground green cardamom (for the crumb topping); Pinch of salt (for the crumb topping); ⅓ cup unsalted butter, melted (for the crumb topping); 3 cups all-purpose flour (for the muffins); 1 tablespoon baking powder (for the muffins); ½ teaspoon cinnamon (for the muffins); ½ cup unsalted butter (for the muffins); 1 cup white sugar (for the muffins); ⅓ cup light brown sugar (for the muffins); 2 eggs (for the muffins); ¼ teaspoon vanilla extract (for the muffins); ½ cup buttermilk (for the muffins); ½ cup sour cream (for the muffins); 1 cup cranberry sauce (for the muffins)

Description

Leftover Cranberry Sauce Coffee Cake Muffins are a perfect way to use up your Thanksgiving cranberry sauce. These soft, buttery muffins are filled with tangy cranberry sauce and topped with a sweet, crumbly streusel. Perfect for breakfast or a snack, these muffins are quick to make and sure to impress.

Ingredients

Scale

½ cup all-purpose flour (for the crumb topping)
⅓ cup light brown sugar (for the crumb topping)
½ teaspoon cinnamon (for the crumb topping)
¼ teaspoon ground green cardamom (for the crumb topping)
Pinch of salt (for the crumb topping)
⅓ cup unsalted butter, melted (for the crumb topping)
3 cups all-purpose flour (for the muffins)
1 tablespoon baking powder (for the muffins)
½ teaspoon cinnamon (for the muffins)
½ cup unsalted butter (for the muffins)
1 cup white sugar (for the muffins)
⅓ cup light brown sugar (for the muffins)
2 eggs (for the muffins)
¼ teaspoon vanilla extract (for the muffins)
½ cup buttermilk (for the muffins)
½ cup sour cream (for the muffins)
1 cup cranberry sauce (for the muffins)

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Instructions

Make the crumb topping: Combine the flour, brown sugar, cinnamon, cardamom, and salt in a bowl. Stir in the melted butter until crumbly and set aside.
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 for the muffin batter.
In a stand mixer, beat the butter, white sugar, and brown sugar on medium speed for 2-3 minutes until fluffy. Add the eggs one at a time, mixing well after each addition.
Stir in the buttermilk, sour cream, and vanilla extract, and beat until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The batter will be thick and sticky.
Scoop about a tablespoon of batter into each muffin liner, spreading it to the edges. Add ½ tablespoon of cranberry sauce in the center, then top with more batter to cover it.
Top each muffin with another teaspoon of cranberry sauce and press the crumb topping onto the batter.
Bake for 20-25 minutes, or until the crumb topping is golden and a toothpick comes out clean when inserted into the center.
Let the muffins cool for 5-10 minutes before serving.

Notes

Make sure the cranberry sauce isn’t too runny; simmer it to thicken if necessary.
Don’t overmix the batter to ensure soft, fluffy muffins.
For extra flavor, consider adding orange zest to the cranberry sauce if it’s not already included.
Store muffins in an airtight container at room temperature for up to three days.
These muffins can be frozen for up to three months. Thaw at room temperature before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 428 kcal
Sugar: 38g
Sodium: 147mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 1g
Carbohydrates: 67g
Fiber: 1g
Protein: 5g
Cholesterol: 67mg