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.
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.
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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.
Pro Tip: 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
Recipe
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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 green 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
- ¼ teaspoon vanilla extract
- 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.
Elizabeth Burnette says
I am sooo happy to have found you on the Internet today!! Cranberries are my "Middle name" - I love them. I live in the State of Wisconsin where many cranberry bogs of cranberries are harvested every year. Love your recipes and am happy to learn that I can use canned berries and sauce in baking recipes. I raise a cranberry muffin to you.
Shweta Garg says
Hi Elizabeth,
That makes me so happy to hear!! I love making cranberry recipes and am so excited to add more over the coming months. Thank you for such a lovely comment! -Shweta
Chandra D Boggs says
I just made these and they are amazing. I was a little concerned with how thick the batter was that they would be dense and dry. Much to my surprise they are not. Definitely a keeper
Shweta Garg says
Haha totally fair, the batter is so thick!! But some magic happens in the oven 🙂
Jessica says
Such a great way to use up leftover cranberry sauce from Thanksgiving. My family loves these!
Shweta Garg says
Aww yay I’m glad the family loves them!
MLB says
Delicious! Makes giant muffins. I couldn’t even quite use all the batter in my 12 muffin cups. I didn’t use paper liners just sprayed the pans - muffins came out great!
Shweta Garg says
Aren’t they ridiculously good!? So glad you loved them!
Leigh says
These are okay. I wouldn't make again without significant alterations. I questioned 1 TB of baking powder but went with it ... The batter seemed much more leavened than necessary, not sure if that's a mistake. These would benefit from less sugar and more citrus/zest in the batter.
Shweta Garg says
Hi Leigh, that would be incorrect. This does require 1 tablespoon of baking powder. These muffins took me several trials to get the right texture and taste. If you disagree, you can search “coffee cake muffins” on Google and see every recipe uses about the same amount of leavening as well!
Sugar and citrus zest is a personal preference. You are free to drop the sugar (though I think it’s necessary to balance the tang from cranberry sauce, buttermilk, and sour cream) but it may make the muffins less moist. Add zest of your choice. Personally, my cranberry sauce already has a lot of orange zest and juice.
Crys says
The perfect tanginess and flavor! Omg. Hits the spot and uses up leftovers. One less thing to have to find room for on my fridge!
Cecilia says
How much vanilla extract is required as per step 4 in the Cranberry sauce Coffee Cake Muffins??
Shweta says
Thank you for pointing out my mistake! I always measure vanilla extract with my heart but I recommend 1/4-1/2 teaspoon.