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

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Introduction

Leftover Cranberry Sauce Coffee is a delightful way to transform your Thanksgiving leftovers into a delicious bakery-style treat. These muffins are soft, buttery, and layered with tangy cranberry sauce, making them the perfect breakfast option or snack. With a sweet, crunchy crumb topping, they not only satisfy your taste buds but also help reduce waste by using up that extra cranberry sauce. Let’s dive into how to create this delightful recipe!

Why You’ll Love This Leftover Cranberry Sauce Coffee

This Cranberry Sauce Coffee Recipe is a fantastic way to enjoy your holiday flavors. Here are a few reasons to love it:

Transforms leftover cranberry sauce into a delicious treat.
Perfect for breakfast, brunch, or as a snack.
Easy to make with simple ingredients.
Offers a unique flavor profile with the addition of coffee.
Great for holiday gatherings or casual mornings.
Provides a creative way to use up Thanksgiving leftovers.

Plus, these muffins fit perfectly into an American vegetarian diet!

Ingredients for Leftover Cranberry Sauce Coffee

Gather these items:

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

How to Make Leftover Cranberry Sauce Coffee Step-by-Step

Step 1: Prepare the crumb topping: In a mixing bowl, combine flour, brown sugar, cinnamon, cardamom, and a pinch of salt. Add melted butter and stir until the mixture forms crumbs. Set aside.
Step 2: Preheat the oven to 375°F (190°C) and line a muffin pan with 12 cupcake liners.
Step 3: In a separate bowl, whisk together flour, baking powder, and cinnamon for the muffin batter.
Step 4: In the bowl of a stand mixer, beat butter, white sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
Step 5: Add the eggs one at a time, mixing well after each addition. Stir in buttermilk, sour cream, and vanilla extract.
Step 6: Slowly add the dry ingredients to the wet ingredients and mix on low speed until just combined. Be careful not to overmix.
Step 7: Scoop 1 tablespoon of batter into each cupcake liner, spreading it to the edges. Add ½ tablespoon of cranberry sauce to the center of each muffin.
Step 8: Top with more batter to encase the cranberry sauce, ensuring it’s spread to the edges of the liner.
Step 9: Top each muffin with about 1 teaspoon of cranberry sauce, then add the crumb topping. Press the crumbs gently into the batter.
Step 10: Bake the muffins for 20-25 minutes, or until the crumb topping is golden and a toothpick inserted comes out clean.
Step 11: Let the muffins cool for 10 minutes before removing from the pan. Serve warm or at room temperature.

Pro Tips for the Best Leftover Cranberry Sauce Coffee

Keep these in mind:

These muffins are great for using up leftover cranberry sauce.
Store any leftovers in an airtight container.
For extra flavor, consider adding chopped nuts or chocolate chips into the batter.

Best Ways to Serve Leftover Cranberry Sauce Coffee

Enjoy these muffins:

With a steaming cup of coffee or tea.
As a quick breakfast on busy mornings.
At brunch gatherings as a delightful treat.

How to Store and Reheat Leftover Cranberry Sauce Coffee

To store, place any leftover muffins in an airtight container. They can stay fresh for up to three days at room temperature. To reheat, simply pop them in the microwave for about 10-15 seconds or warm them in the oven for a few minutes.

Frequently Asked Questions About Leftover Cranberry Sauce Coffee

What’s the secret to perfect Leftover Cranberry Sauce Coffee?

The secret lies in the quality of your ingredients. Use fresh, high-quality cranberry sauce for the best flavor. Additionally, don’t overmix the batter to ensure fluffy muffins.

Can I make Leftover Cranberry Sauce Coffee ahead of time?

Yes! These muffins can be made ahead. Just store them in an airtight container and enjoy them over the next few days. They also freeze well for longer storage.

How do I avoid common mistakes with Leftover Cranberry Sauce Coffee?

Common mistakes include overmixing the batter and using cold ingredients. Make sure all your ingredients are at room temperature for better mixing and texture.

Variations of Leftover Cranberry Sauce Coffee You Can Try

Here are a few fun twists to consider:

Add orange zest for a citrusy kick.
Incorporate nuts like walnuts or pecans for added texture.
Substitute half of the flour with whole wheat for a healthier version.

For more delicious recipes, check out our Cranberry Orange Pancakes or Sweet Potato Biscuits.

Leftover Cranberry Sauce Coffee Cake Muffins - Leftover Cranberry Sauce Coffee - additional detail

For more tips on using up leftovers, visit Cranberry Turkey Stuffing Balls.

Leftover Cranberry Sauce Coffee Cake Muffins

Author: basmer
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Leftover Cranberry Sauce Coffee Cake Muffins are the perfect way to turn your Thanksgiving cranberry sauce into a delicious bakery-style breakfast treat.

Instructions

Prepare the crumb topping: In a mixing bowl, combine flour, brown sugar, cinnamon, cardamom, and salt. Add melted butter and stir until the mixture forms crumbs. Set aside.
Preheat the oven to 375°F (190°C) and line a muffin pan with 12 cupcake liners.
In a separate bowl, whisk together flour, baking powder, and cinnamon for the muffin batter.
In the bowl of a stand mixer, beat butter, white sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in buttermilk, sour cream, and vanilla extract.
Slowly add the dry ingredients to the wet ingredients and mix on low speed until just combined. Be careful not to overmix.
Scoop 1 tablespoon of batter into each cupcake liner, spreading it to the edges. Add ½ tablespoon of cranberry sauce to the center of each muffin.
Top with more batter to encase the cranberry sauce, ensuring it’s spread to the edges of the liner.
Top each muffin with about 1 teaspoon of cranberry sauce, then add the crumb topping. Press the crumbs gently into the batter.
Bake the muffins for 20-25 minutes, or until the crumb topping is golden and a toothpick inserted comes out clean.
Let the muffins cool for 10 minutes before removing from the pan. Serve warm or at room temperature.