Stuck with a ton of leftover cranberry sauce from Thanksgiving Day dinner? Make these scrumptious bakery-style Coffee Cake Muffins with layers of cranberry sauce! They're topped with a sweet buttery crumble for a perfect breakfast treat served with coffee.
So... It's the day after Thanksgiving and you're left with a scary amount of leftover cranberry sauce in your refrigerator. Cranberry sauce is definitely not my favorite side, but I don't hate it either. It's one of those things that needs to be paired with something else.
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These scrumptious coffee cake muffins have cranberry sauce baked right into them! The muffin is soft and delicious, it's as rich and buttery as you'd expect... as if it's from the bakery down the street! The tangy, sweet cranberry sauce is mellowed out by the muffin itself and the crispy sweet crumble topping. The muffins are also easier to send guests home with to enjoy than a whole coffee cake!
It's the best way to transform Thanksgiving leftovers into a bakery-style breakfast treat that is wonderful when paired with coffee. The fam will love these as opposed to eating straight cranberry sauce for dayysss.
How to make Cranberry Sauce Muffins
If you're just in the mood for some delicious cranberry muffins, you can find the full recipe for my Spiced Ginger Cranberry Sauce!
You'll want to ensure the sauce isn't runny otherwise it'll leak out of the muffin - so simmer it for a few minutes if necessary.
The Crumble Topping
To make the coffee cake muffins, start off by making the crumble topping first. It needs to sit for the butter to hydrate the flour to get a particularly buttery crumble.
Simply toss together the flour, sugar, ground cinnamon, ground cardamom, and a pinch of salt in a mixing bowl. Pour the melted butter into the bowl and give it another toss so that everything is incorporated. Set the bowl to the side while you work on the muffin batter.
The Coffee Cake Muffins
Start with preheating the oven to 375°F and lining a muffin pan with cupcake liners.
Now, let's get started on the batter. The batter can be made with a stand mixer, electric beater, or just a whisk. First, mix the all purpose flour, baking powder, and cinnamon in a bowl and set aside the dry ingredients.
Now, for the wet ingredients. In the mixing bowl, add the softened butter with the white and brown sugars and beat it on medium speed until it's a pale yellow and fluffy. This will take 2-3 minutes. Then, add the eggs one by one until they're fully incorporated. Lastly, add the buttermilk and sour cream and continue to mix until it's all homogenous.
Turn the mixer speed to the lowest setting and add the dry ingredients into the wet ingredients. Mix just until it's incorporated. Do not over-beat the batter, otherwise the muffins will be incredibly dense. The batter will be a bit sticky and thick.
Assembly
To assemble the cranberry sauce coffee cake muffins, start by scooping about a tablespoon of batter into the cupcake liners. Since the batter is thick, you'll need to spread it to the edges with a spoon. Then, spoon about half a tablespoon of cranberry sauce directly into the center of the batter.
Split the rest of the batter to top off the muffins. Fill them to just about the top of the liner and use the back of a spoon to spread out the batter until it's flat and encases the cranberry sauce. This is important - otherwise the cranberry sauce will leak out and the muffin will easily fall apart when removed from the wrapper. Add another teaspoon to half tablespoon of cranberry sauce on the top - this will act as kind of a glue for the crumb topping.
Press the crumb topping into the top of the muffin so that it sticks and pile it high. The muffins will rise and expand in the oven, so the more crumb topping the better to get even coverage.
Transfer the muffin pan into the oven and bake for about 20-25 minutes, or just until the crumb topping is a light golden brown. Stick a toothpick into the center - if it's clean the the muffins are done! Remove the muffins from the oven and allow them to set for about 10 minutes.
Once they've set, enjoy the muffins fresh out of the oven or at room temperature.
More Leftover Cranberry Sauce Recipes
Still have more leftover cranberry sauce? Did you buy the tub from Costco and have regrets? Here are a few more ideas:
- Puff pastry baked in a muffin pan with brie, cranberry sauce, and a bit of rosemary
- A turkey sandwich with leftover stuffing, gravy, green beans, mashed potatoes, etc. Anything that was leftover can be piled straight into the sandwich
- Overnight oats with layers of cranberry sauce
- Mix cranberry sauce with another fruit like apples or cherries for a cobbler
Storage Instructions
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Muffin dough can also be stored in the freezer for up to 3 weeks if properly wrapped. When ready to bake, bring it to room temperature and then transfer to the muffin pan. The baked muffins can be frozen in the freezer for up to 3 months.
More Thanksgiving Dishes to try
- Pumpkin Pie Samosas
- Garam Masala Sweet Potato Casserole
- Spiced Ginger Cranberry Sauce
- Chutney Cheese Brioche Rolls
- Honey-Roasted Delicata Squash
- Spiced Apple Cider Slushie
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Recipe
Leftover Cranberry Sauce Coffee Cake Muffins
Ingredients
Crumb Toppings
- ½ cup all-purpose flour
- ⅓ cup light brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- pinch of salt
- ⅓ cup unsalted butter, melted
Coffee Cake Muffins
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ½ cup unsalted butter
- 1 cup white sugar
- ⅓ cup light brown sugar
- 2 eggs
- ½ cup buttermilk
- ½ cup sour cream
- 1 cup cranberry sauce
Instructions
Crumble Topping
- Add the all-purpose flour, light brown sugar, salt cinnamon, and cardamom into a mixing bowl. Give it a whisk to combine all the dry ingredients.
- Pour in the melted butter and stir everything together with a spatula. Set the crumble to the side to hydrate.
Coffee Cake Muffins
- Preheat the oven to 375°F. Line a muffin pan with 12 cupcake liners.
- Add the all-purpose flour, baking powder, and cinnamon into a mixing bowl. Whisk to mix together the dry ingredients.
- In the bowl of a stand mixer, add the butter, white sugar, and brown sugar. Beat on a medium speed for 2-3 minutes, or until the mixture is pale yellow and fluffy.
- Add the eggs one by one until they're fully incorporated. Then, add the buttermilk, sour cream, and vanilla extract and continue to beat until the wet ingredients are fully combined.
- Turn the mixer down to the lowest speed and add the dry ingredients into the wet ingredients. Beat together just until combined, be careful not to mix it more than necessary.
- Spoon about a tablespoon of the batter into the cupcake liners. Spread it all the way to the edges. Add about ½ tablespoon of cranberry sauce directly into the center of the batter. Then, fill the rest of the cupcake liner to the top with the batter over the cranberry sauce. Spread it to all of the edges using the back of a spoon, being sure to encase the cranberry sauce at the edges.
- Lightly spoon ~1 teaspoon of cranberry sauce over the top of the batter.
- Give the crumble topping a quick mix. Top the muffins with 2-3 tablespoons of the crumble topping. Be sure to press them into the batter so they don't fall off.
- Pop the muffin pan into the oven and bake for 20-25 minutes, or until the crumble is lightly browned and a toothpick inserted into the middle comes out clean.
- Remove the muffin pan from the oven and allow them to set for 5-10 minutes before removing them from the tray. Serve the muffins warm or room temperature.
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