Leftover Cranberry Sauce Coffee Cake Muffins

Leftover Cranberry Sauce Coffee Cake Muffins

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.

cook Time: 40 mins


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


For the crumb - whisk together the dry ingredients. Then pour in the melted butter and mix it together. Set it aside while making the muffin batter.


For the batter - whisk together the dry ingredients.  Then, beat together the butter and sugars until pale and fluffy. Add the eggs one by one, then the buttermilk and sour cream. Lastly, beat the dry ingredients into the wet JUST until incorporated.


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. 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.

Serve the muffins warm or room temperature.