Cranberry Sauce Coffee Cake Muffins (Easy Leftover Recipe)

These incredibly moist Leftover Cranberry Sauce Coffee Cake Muffins are a delightful way to transform holiday leftovers into a truly special treat. I just love how the bright tang of cranberry sauce swirls through the soft coffee cake batter, all beneath a generous layer of sweet cinnamon crumb topping. They are surprisingly easy to make and perfect for a cozy breakfast or a comforting afternoon snack.

The Sweet Ingredients

Gathering your ingredients is the first step to creating these wonderful muffins. We’ll need items for both that irresistible crumb topping and the tender coffee cake batter itself.

For the Crumb Topping

• All purpose flour
• Light brown sugar
• Ground cinnamon
• Ground green cardamom
• Fine salt
• Unsalted butter, melted

For the Coffee Cake Muffins

• All purpose flour
• Baking powder
• Ground cinnamon
• Unsalted butter, softened
• White sugar
• Light brown sugar
• Large eggs
• Pure vanilla extract
• Buttermilk
• Sour cream
• Cranberry sauce (store bought or homemade)

Essential Kitchen Tools

Having the right tools ready makes baking these muffins a smooth and enjoyable process. Here are a couple of key pieces of equipment I recommend for this recipe.

• Stand Mixer (or an electric hand mixer or whisk)
• Standard Muffin Pan

Crafting Your Cranberry Sauce Muffins

Making these muffins is straightforward and rewarding. You can use your favorite store bought or homemade cranberry sauce. If your sauce seems a little thin or watery, you might want to simmer it on the stovetop for a few minutes to help it thicken. This prevents it from potentially leaking out of the muffins as they bake. For an extra touch of flavor, especially if your sauce doesn’t contain citrus, stir in about one teaspoon of fresh orange zest into the cranberry sauce. It adds a lovely bright note.

Preparing the Crumb Topping First

We start by making the crumb topping. Letting it rest while you prepare the batter allows the melted butter to incorporate fully with the dry ingredients, creating that perfectly moist and buttery crumble.

• In a medium mixing bowl, combine the all purpose flour, light brown sugar, ground cinnamon, ground cardamom, and a small pinch of salt. Whisk these dry ingredients together until they are well mixed.
• Pour the melted unsalted butter into the bowl with the dry ingredients. Use a spatula or fork to stir everything until the mixture comes together in delightful buttery crumbs.
• Set this bowl of crumb topping aside for a few minutes. It will hydrate slightly as you get the muffin batter ready.

Mixing the Coffee Cake Muffin Batter

Next, we prepare the rich and moist coffee cake batter. This recipe works beautifully whether you use a stand mixer, a handheld electric mixer, or even just a whisk and a bit of elbow grease.

• Start by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). Prepare a standard 12-cup muffin pan by lining each cup with a paper or foil cupcake liner.
• In a separate medium bowl, whisk together the dry ingredients for the muffins. This includes the all purpose flour, baking powder, and ground cinnamon. Set this bowl aside for now.
• Now, let’s work on the wet ingredients and the base of the batter. In the bowl of your stand mixer (or a large mixing bowl), add the softened unsalted butter along with the white sugar and the light brown sugar.
• Beat this mixture on medium speed for about two to three minutes. You’ll know it’s ready when it becomes noticeably pale yellow and has a light, fluffy texture.
• Add the large eggs one at a time. Make sure each egg is fully incorporated into the butter and sugar mixture before adding the next one.
• Finally, pour in the buttermilk and the sour cream. Add the pure vanilla extract at this stage as well. Continue beating on low speed just until these wet ingredients are combined into the mixture.
• Lower your mixer speed to the lowest setting. Gradually add the dry ingredients (the flour mixture you set aside earlier) into the wet ingredients in the mixing bowl.
• Mix the batter just until everything is incorporated and you no longer see streaks of dry flour. It is very important not to overmix the batter at this stage. Overmixing can develop the gluten in the flour too much, which results in tough or dense muffins instead of the light and fluffy ones we want.
• A quick note about the batter consistency: The batter for these coffee cake muffins will be quite thick and a bit sticky. This is completely normal and exactly what you want for a moist coffee cake texture. Trust the process; these muffins will bake up beautifully soft and tender.

Assembling the Layers

Now comes the fun part: layering the batter and cranberry sauce to create those bakery-style swirls. Getting the layers right ensures the cranberry sauce stays tucked inside and the crumb topping adheres well.

• To assemble the cranberry sauce coffee cake muffins, grab your prepared muffin pan and the batter.
• Start by scooping about one tablespoon of the muffin batter into the bottom of each prepared cupcake liner. Because the batter is thick, you’ll likely need to use the back of a spoon to gently spread it out and cover the base of the liner evenly.
• Next, spoon about half a tablespoon of your cranberry sauce directly into the center of the batter layer you just made. Leave a small border of batter around the edges of the liner if possible.
• Divide the remaining muffin batter among the twelve cups. Use it to top off the cranberry sauce layer. Fill the cups almost to the very top of the liner.
• Use the back of a spoon again to gently spread the top layer of batter out to the edges of the liner. Make sure that this top layer of batter completely covers and encloses the cranberry sauce inside. This step is really important. If the cranberry sauce isn’t fully enclosed by batter, it can bubble out during baking and potentially cause the muffin structure to be unstable when you remove the wrapper.
• Once the cranberry sauce is covered, add a small dollop of cranberry sauce on top of the batter in each cup. About one teaspoon to half a tablespoon is perfect. This top bit of sauce helps anchor the crumb topping.
• Retrieve the bowl of crumb topping you made earlier. Give it a quick stir if needed. Spoon about two to three tablespoons of the crumb topping generously over the top of each muffin, right on top of the small dollop of cranberry sauce.
• Gently press the crumb topping down into the batter slightly. This helps it stick and stay in place as the muffins rise in the oven. Don’t be shy piling the crumb high. The muffins will expand as they bake, and a good amount of crumb ensures great coverage.
• Carefully transfer the filled muffin pan into your preheated oven.
• Bake for about 20 to 25 minutes. You’ll know the muffins are done when the crumb topping is lightly golden brown and a toothpick inserted into the center of a muffin (avoiding the cranberry sauce pockets) comes out clean.
• Remove the muffin pan from the oven when they are finished baking. Let the muffins rest and set up in the pan for about 10 minutes before attempting to move them.
• After they have set, carefully lift the muffins out of the pan and transfer them to a wire rack. Allow them to cool further on the rack. You can enjoy these muffins warm from the oven or serve them at room temperature. Both ways are absolutely delicious.

Baking in a Loaf Pan

While these are specifically coffee cake muffins, the same delicious batter and crumb topping can easily be adapted to a loaf pan if you prefer a different format. It makes a wonderful coffee cake loaf perfect for slicing.

• You will use the exact same amounts of batter and crumb topping ingredients as listed for the muffins.
• Prepare a standard loaf pan by lightly spraying it with a neutral cooking oil or lining it with parchment paper.
• Instead of scooping into muffin cups, use a two tablespoon cookie scoop or a regular spoon to add about five scoops of the coffee cake batter to the bottom of the prepared loaf pan. Use a spatula or the back of a spoon to gently spread this first layer of batter out evenly across the bottom.
• Next, spoon about two generous tablespoons of the cranberry sauce on top of the batter layer. Carefully spread the sauce out evenly over the batter, leaving a small border around the edges if possible.
• Repeat these layers. Add the remaining batter in scoops over the cranberry sauce, then add the rest of the cranberry sauce on top of that second batter layer. Gently spread both layers out as you add them.
• Finally, take your prepared crumb topping and gently press it evenly over the top layer of cranberry sauce. Pile it generously across the surface of the loaf.
• It’s a good idea to place the filled loaf pan onto a baking sheet before putting it in the oven. This helps catch any potential drips or spills just in case.
• Place the baking sheet with the loaf pan onto the middle rack in your preheated 375 degree Fahrenheit (190 degrees Celsius) oven.
• Bake the coffee cake loaf for a longer time than the muffins, typically between 50 minutes to 1 hour. The loaf is done when the crumb topping is golden brown and a toothpick inserted into the center of the loaf comes out clean. Be sure to insert the toothpick into a part of the loaf that isn’t a big pocket of cranberry sauce for an accurate test.
• Remove the loaf pan from the oven and let it cool in the pan for about five to ten minutes.
• After this initial cooling period, carefully turn the loaf out onto a wire rack to finish cooling completely. Slices are best once the loaf has cooled significantly.

More Ways to Use Leftover Cranberry Sauce

Ending up with extra cranberry sauce after a holiday meal seems to be a common delightful challenge. If you still find yourself with more after baking these muffins, here are a few more ideas to get creative in the kitchen.

• Combine cranberry sauce with some brie cheese and a sprinkle of fresh rosemary. Wrap this mixture in puff pastry squares and bake them in a muffin pan until golden and bubbly. They make fantastic appetizers.
• Elevate your next turkey or chicken sandwich. Layer cranberry sauce right inside along with your other favorite fixings like stuffing, gravy, or mashed potatoes. It adds a burst of sweet and tangy flavor.
• Stir cranberry sauce into your morning overnight oats. Layer it with the oats and yogurt or milk mixture for a festive and delicious breakfast or snack.
• Mix cranberry sauce with other fruits like chopped apples or cherries. Use this combination as the filling for a simple fruit cobbler topped with biscuits or a streusel topping.
• Warm cranberry sauce slightly and serve it as a quick, flavorful topping for pancakes, waffles, or even ice cream.

Storing Your Baked Muffins

Proper storage helps keep your cranberry sauce coffee cake muffins tasting fresh and delicious for as long as possible. Here are the best ways I’ve found to store them.

• Once the muffins have cooled completely, you can store them in an airtight container at room temperature. They will stay fresh and moist for up to three days this way.
• If you need to keep them longer, you can store the baked muffins in an airtight container in the refrigerator for up to a week. Warming them slightly before serving can bring back some of that fresh baked texture.
• If you aren’t planning to bake the muffins right away after making the batter, you can actually freeze the unbaked muffin dough. Portion the dough into the muffin liners in the pan as if you were going to bake them. Wrap the entire pan well or carefully transfer the filled liners to an airtight container or freezer bag once frozen. You can freeze the unbaked dough for up to three weeks. When you are ready to bake, let the frozen dough cups come to room temperature before placing them in the muffin pan and baking as directed.
• Baked muffins freeze very well too. Once they are completely cool, transfer them to an airtight container or a freezer bag. They can be stored in the freezer for up to three months. Thaw them at room temperature or gently warm them in the microwave or oven before enjoying.

More Holiday Inspired Baking Ideas

If you loved these cranberry sauce coffee cake muffins, here are a few other baked goods and treats perfect for the holiday season or any time you are craving comforting, flavorful sweets.

• Try a classic pumpkin bread or muffins loaded with warm spices like cinnamon, nutmeg, and cloves.
• Whip up a batch of chewy gingerbread cookies or a rich gingerbread cake.
• Bake a pecan pie or a spiced apple crisp topped with a buttery oat crumble.
• Consider a white chocolate cranberry cookie recipe or a festive layered cake.
• Explore recipes for spiced nuts or homemade fudge for edible gifts.

Frequently Asked Questions

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