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.
Ingredients
Scale
- 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)
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.
Notes
- These muffins are great for using up leftover cranberry sauce.
- Store any leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 428
- Sugar: 30g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: cranberry sauce, muffins, breakfast, leftover, coffee cake