There’s something undeniably joyful about turning leftover ingredients into brand-new delights, and these Leftover Cranberry Sauce Coffee Cake Muffins do just that. When the holidays wrap up, we often find ourselves with tubs of cranberry sauce lingering in the fridge, waiting for their next starring role. Instead of letting them hibernate until next year, fold that tart, ruby-red goodness into a tender muffin batter, then crown each one with a buttery, cinnamon-kissed streusel. The result? A burst of tangy cranberry swirled through moist cake, offset by a crisp, sweet crumble that will have you reaching for seconds before your first cup of coffee even hits your lips.
But these aren’t just muffins—they’re a morning hug in baked form, a way to chase away the winter chill with every bite of vibrant color and comforting texture. Whether you’re an avid baker who loves experimenting with flavors or a busy home cook looking for a quick, crowd-pleasing treat, this recipe is beginner-friendly yet impressive enough to serve at a weekend brunch. With just a handful of pantry staples—flour, sugar, butter, eggs, sour cream—and that trusty leftover cranberry sauce, you’ll whip up a batch in under an hour, from first mix to final crumb. And if you’ve ever hesitated before tossing that extra cranberry sauce container, these muffins will have you singing “save more for later!” in no time.
KEY INGREDIENTS IN LEFTOVER CRANBERRY SAUCE COFFEE CAKE MUFFINS
Every great recipe starts with quality ingredients, each playing its part to ensure these muffins are tender, flavorful, and utterly irresistible. Below, you’ll find the stars of the show—each ingredient bolded so you know exactly what to shop for and why it matters in crafting the perfect coffee cake muffin.
- All-Purpose Flour
Provides the structural backbone for the muffins, giving them lightness and lift when combined with the leavening agents.
- Granulated Sugar
Sweetens the batter and helps create a tender crumb by interacting with the butter and eggs.
- Baking Powder
Works as a primary leavening agent, helping the muffins rise and achieve a fluffy interior.
- Baking Soda
Gives an extra boost of lift and helps balance the tartness of the cranberry sauce for a perfectly tender texture.
- Salt
Enhances the sweet and tart flavors, bringing out the cranberry’s brightness and the richness of the butter.
- Unsalted Butter, Softened
Adds richness and moisture, creating a creamy base when beaten with sugar and eggs.
- Large Eggs
Bind the ingredients together and contribute to the muffins’ tender structure.
- Vanilla Extract
Infuses a warm, aromatic note that complements the cranberry’s tang and the buttery streusel.
- Sour Cream
Delivers extra moisture and a subtle tang, ensuring the muffins stay soft for days.
- Leftover Cranberry Sauce
The showstopper ingredient, folding in vibrant color, tart flavor, and bursts of sweetness throughout each bite.
- Streusel Topping Flour
Forms the dry component of the crumbly topping, creating that signature coffee cake crunch.
- Brown Sugar
Contributes a hint of molasses flavor and helps bind the streusel crumbs together.
- Cold Unsalted Butter (Cubed)
Cut into the streusel to create pockets of buttery goodness that melt and crisp as they bake.
- Ground Cinnamon
Adds warmth and spice to the streusel, pairing beautifully with the tart cranberries.
HOW TO MAKE LEFTOVER CRANBERRY SAUCE COFFEE CAKE MUFFINS
Before diving in, gather all your ingredients and preheat your oven so everything is ready to go when you start mixing. This recipe comes together quickly, and a little prep work goes a long way to ensure smooth sailing from start to finish.
1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well to prevent sticking.
2. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk to distribute the leavening agents evenly, then set this dry mix aside.
3. In a large mixing bowl, beat the softened butter until creamy and pale. Add the eggs one at a time, beating thoroughly after each addition to ensure a smooth, well-emulsified mixture.
4. Mix in the vanilla extract and sour cream until the batter is silky and uniform, taking care to scrape down the sides of the bowl.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding gently with a spatula. Stop stirring as soon as the flour disappears to avoid overmixing and a tough crumb.
6. Fold in the leftover cranberry sauce with a light hand, ensuring swirls of ruby-red sauce remain visible in the batter for those juicy pockets of flavor.
7. For the streusel topping, combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter cubes with a pastry cutter or fork until the mixture resembles coarse crumbs, with bits of butter still visible.
8. Spoon the muffin batter into the prepared tins, filling each cup about two-thirds full to leave room for rise.
9. Sprinkle the streusel topping generously over each muffin, lightly pressing to help it adhere.
10. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
11. Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely, allowing the streusel to set without turning soggy.
SERVING SUGGESTIONS FOR LEFTOVER CRANBERRY SAUCE COFFEE CAKE MUFFINS
After your muffins come out of the oven, you’ll want to enjoy them while they’re still warm and the streusel is delightfully crisp. These serving ideas will elevate your muffin moment into a mini celebration every time.
- Warm with Butter: Slice a muffin in half while it’s still slightly warm and spread a pat of salted butter on each side. The butter will melt into the crumb, adding richness to every bite.
- Pair with Coffee or Tea: Serve alongside a freshly brewed coffee or a fragrant cup of chai tea. The slight bitterness of the drink balances the muffins’ sweet-tart burst perfectly.
- Add a Dollop of Yogurt: Top with a spoonful of Greek yogurt and a drizzle of honey for a tangy-sweet contrast that turns your coffee cake muffin into a balanced snack or light breakfast.
- Create a Mini Dessert Plate: Plate three muffins with a few sprigs of fresh rosemary, a handful of berries, and a small scoop of vanilla ice cream. The herbs and fruit make for an elegant presentation.
HOW TO STORE LEFTOVER CRANBERRY SAUCE COFFEE CAKE MUFFINS
Storing these muffins properly ensures you can savor their moist crumb and crunchy topping even days after baking. Follow these tips to keep them tasting freshly made:
- Room Temperature (Up to 3 Days): Place cooled muffins in an airtight container or sealable bag. Add a paper towel to absorb any excess moisture and maintain the crispness of the streusel.
- Refrigeration (Up to 1 Week): Store in a sealed container in the fridge. Bring to room temperature or warm in the microwave for 10–15 seconds to revive that tender texture and buttery aroma.
- Freezing (Up to 3 Months): Wrap each muffin individually in plastic wrap, then place all wrapped muffins in a freezer-safe bag. To thaw, unwrap and let sit at room temperature for 30–45 minutes, or gently warm in a 300°F oven for 10 minutes.
- Prevent Sogginess: If you notice the streusel losing crunch, pop muffins back into a warm oven (325°F) for 5–7 minutes. This quick re-crisp ensures each bite stays true to that coffee cake experience.
CONCLUSION
These Leftover Cranberry Sauce Coffee Cake Muffins showcase how a humble holiday leftover can transform into something utterly delightful—a perfect blend of tart cranberry swirls, tender cake, and crunchy streusel. Whether you’re enjoying them on a busy weekday morning or serving them at a casual weekend brunch, they deliver bursts of bright fruit flavor balanced by buttery sweetness and warm cinnamon spice. Throughout this article, we’ve covered everything from the essential ingredients that form the foundation of the recipe to detailed step-by-step instructions for folding in that cranberry goodness and creating a show-stopping streusel topping. We’ve also explored inventive serving suggestions and best practices for storage, ensuring you can savor these muffins fresh, warmed, or even months later after freezing.
Feel free to print this article or save it in your favorite recipe collection for easy reference whenever cranberry sauce is calling your name. And if you scroll down, you’ll find a handy FAQ section addressing common questions about ingredient swaps, troubleshooting tips, and more. I’d love to hear how your muffins turn out—did you experiment with nuts in the streusel, or find a favorite beverage pairing? Leave a comment below with your feedback, questions, or any twists you tried. Your experiences help other home bakers feel confident and inspired. Happy baking, and here’s to making every leftover count!
Leftover Cranberry Sauce Coffee Cake Muffins
Description
These delightful coffee cake muffins bring a burst of tart cranberry flavor to your morning routine, perfectly balanced with a crunchy streusel topping. Great way to use up that leftover cranberry sauce!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
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In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Set aside.
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In a large mixing bowl, beat the softened butter until creamy. Add the eggs one at a time, beating well after each addition.
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Mix in the vanilla extract and sour cream until fully incorporated.
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Gradually add the dry ingredients to the wet ingredients, mixing until just blended. Be careful not to overmix.
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Fold in the leftover cranberry sauce gently, so it’s swirled throughout the batter.
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For the streusel topping, in a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold unsalted butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
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Spoon the muffin batter into the prepared muffin tin, filling each about two-thirds full.
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Sprinkle the streusel topping generously over each muffin.
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Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Note
- Great way to repurpose leftover cranberry sauce after holiday meals.
- The muffins can be stored in an airtight container at room temperature for up to 3 days.
- For a twist, add chopped nuts like walnuts or pecans to the streusel topping.
- Serve warm with a dollop of butter or enjoy them with a cup of coffee.
