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

Yes, you can use jellied cranberry sauce, but it's recommended to heat it until it reaches a spreadable consistency. This ensures that it doesn’t leak out of the muffins while baking and maintains the desired texture.

2. How do I store leftover muffins?

Store your leftover cranberry sauce coffee cake muffins in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, place them in the refrigerator for up to a week.

3. Can I freeze these muffins?

Absolutely! These muffins freeze beautifully. After they’ve cooled, wrap them tightly in plastic wrap or place them in a freezer-safe bag. They can be frozen for up to 3 months. To enjoy, simply thaw at room temperature or warm them in the oven.

Leftover Cranberry Sauce Coffee Cake Muffins: A Perfect Holiday Treat

Description

Leftover Cranberry Sauce Coffee Cake Muffins are a perfect way to turn your leftover cranberry sauce into a delicious breakfast or snack. These muffins are soft, fluffy, and loaded with a tangy cranberry filling, topped with a sweet, crunchy streusel that will remind you of bakery-style treats. Whether you’re using homemade or canned cranberry sauce, this recipe offers a great way to reduce waste while enjoying a mouthwatering muffin.

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 muffin batter)
1 tablespoon baking powder (for the muffin batter)
½ teaspoon cinnamon (for the muffin batter)
½ cup unsalted butter (for the muffin batter)
1 cup white sugar (for the muffin batter)
⅓ cup light brown sugar (for the muffin batter)
2 eggs (for the muffin batter)
¼ teaspoon vanilla extract (for the muffin batter)
½ cup buttermilk (for the muffin batter)
½ cup sour cream (for the muffin batter)
1 cup cranberry sauce (for the muffin batter)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375°F (190°C). Line a muffin pan with 12 cupcake liners.
In a mixing bowl, combine the flour, light brown sugar, salt, cinnamon, and cardamom for the crumb topping. Pour in the melted butter and mix everything together. Set aside.
In another bowl, whisk together the flour, baking powder, and cinnamon for the muffin batter.
Using a stand mixer or electric mixer, beat the butter with white sugar and brown sugar until pale yellow and fluffy, about 2-3 minutes. Add the eggs one at a time, then mix in the buttermilk, sour cream, and vanilla extract.
Slowly add the dry ingredients to the wet ingredients. Mix just until incorporated.
Scoop about 1 tablespoon of the batter into each muffin liner. Spread it evenly to cover the bottom. Add ½ tablespoon of cranberry sauce into the center of each muffin.
Top with more muffin batter to fully cover the cranberry sauce. Add a teaspoon of cranberry sauce on top.
Generously top each muffin with the streusel crumb mixture, pressing it lightly to ensure it sticks.
Bake for 20-25 minutes, or until the topping is golden brown and a toothpick comes out clean when inserted in the center. Allow the muffins to set for 5-10 minutes before removing them from the pan.

Notes

If your cranberry sauce is too runny, simmer it for a few minutes to thicken it before using.
To prevent the cranberry sauce from leaking during baking, ensure it’s fully covered by the muffin batter.
Feel free to add a teaspoon of orange zest to the cranberry sauce for a citrusy twist.
If you prefer a gluten-free version, substitute regular flour with a gluten-free flour blend.

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

Nutrition

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