Description
Turn holiday leftovers into something sweet and irresistible with these Leftover Cranberry Sauce Coffee Cake Muffins. They are moist, fluffy, and swirled with tangy cranberry sauce, topped with a buttery streusel crumble. A festive treat perfect for breakfast, brunch, or snacking.
Ingredients
Scale
- 2 cups all‑purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs (room temperature)
- 2 tsp baking powder
- 1 cup milk
- ½ tsp salt
- 1 cup leftover cranberry sauce (whole berry or jellied)
- ½ cup flour
- ½ cup brown sugar
- 1 tsp cinnamon
- ¼ cup cold butter, cubed
- Optional add‑ins: orange zest, chopped pecans, walnuts, or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in milk.
- In a separate bowl, whisk flour, baking powder, and salt. Fold dry ingredients into wet until just combined.
- Spoon a layer of batter into each muffin cup. Add a spoonful of cranberry sauce, then cover with more batter.
- Make streusel by mixing flour, brown sugar, cinnamon, and cold butter until crumbly. Sprinkle over muffins.
- Bake for 20–25 minutes, or until golden and a toothpick inserted comes out clean.
- Cool slightly before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Leftover Cranberry Sauce, Coffee Cake, Muffins, Holiday, Breakfast