Laura Mariano
Turning Holiday Leftovers into Bakery-Style Treats
Inspired by Masala and Chai, The Cooking Sisters, and Slow Cookers Recipes, these Leftover Cranberry Sauce Coffee Cake Muffins are the perfect way to give holiday extras a delicious second life. Cranberry sauce often lingers after Thanksgiving or Christmas, but instead of letting it go to waste, you can transform it into bakery‑style muffins that are soft, buttery, and festive. The tangy cranberry filling pairs beautifully with a sweet streusel topping, creating a balance of tart and sweet in every bite. These muffins are ideal for post‑holiday breakfasts, cozy winter mornings, or brunch gatherings. They’re quick to prepare, easy to share, and guaranteed to impress guests with their vibrant flavor and presentation. By repurposing leftovers, you not only reduce food waste but also create a treat that feels brand new—proof that holiday flavors can shine long after the feast is over.
What Are Leftover Cranberry Sauce Coffee Cake Muffins?
Leftover Cranberry Sauce Coffee Cake Muffins are a hybrid of two beloved baked goods: the tender crumb of a muffin and the sweet, crunchy topping of coffee cake. At their core, these muffins feature a buttery batter layered with tangy cranberry sauce—whether whole berry or jellied—adding bursts of flavor and festive color. A streusel topping made from flour, butter, brown sugar, and cinnamon crowns each muffin, baking into a golden crust that contrasts beautifully with the soft interior. The result is a treat that’s indulgent yet approachable, perfect for breakfast, brunch, or dessert. These muffins are not only delicious but also practical, offering a creative way to use up leftover cranberry sauce from holiday meals. With their balance of tart fruit, sweet topping, and tender base, they embody the cozy, celebratory spirit of the season in every bite.
Ingredient Overview
The beauty of these muffins lies in their simple yet flavorful components:
- Base batter: Flour, sugar, butter, eggs, and milk form the foundation. Room‑temperature butter and eggs ensure a smoother batter and tender crumb.
- Fruit layer: Leftover cranberry sauce—either whole berry or jellied—adds tangy sweetness and festive flair.
- Topping: A classic streusel made with flour, butter, brown sugar, and cinnamon provides crunch and warmth.
- Optional add‑ins: Orange zest brightens the flavor, while pecans or walnuts add nutty depth. Chocolate chips can be included for indulgence.
Tip: Always use fresh, room‑temperature ingredients for the batter to achieve bakery‑style texture.
Together, these ingredients create muffins that are rich, flavorful, and versatile, making them a perfect post‑holiday treat.
Step-by-Step Instructions
- Preheat oven: Set to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- Prepare batter: In a mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in milk. In a separate bowl, whisk flour, baking powder, and salt. Combine wet and dry ingredients, mixing gently until just combined.
- Layer muffins: Spoon a small amount of batter into each muffin cup. Add a spoonful of cranberry sauce, then top with more batter to cover.
- Make streusel: Combine flour, brown sugar, cinnamon, and cold butter. Mix with fingers or a fork until crumbly. Sprinkle generously over each muffin.
- Bake: Place in oven and bake for 20–25 minutes, or until golden brown and a toothpick inserted comes out clean.
- Cool: Allow muffins to cool slightly before serving.
Tip: Don’t overmix the batter—this keeps muffins tender and fluffy.
Flavor Variations & Add-Ons
- Cranberry‑orange muffins: Add zest of one orange to the batter for citrus brightness.
- Cranberry‑pecan muffins: Fold in chopped pecans for crunch and nutty depth.
- Cranberry‑chocolate chip muffins: Stir in semisweet chocolate chips for indulgence.
Each variation adds a unique twist while keeping the festive cranberry flavor at the center.
Serving Suggestions
Serve these muffins warm with a cup of coffee or tea for a cozy breakfast. Pair with whipped cream or a cream cheese spread for added richness. They’re perfect for brunch buffets, holiday gatherings, or as a sweet snack during winter afternoons. Garnish with powdered sugar for a bakery‑style finish.
Easy Leftover Cranberry Sauce Coffee Cake Muffins | Festive Holiday Breakfast Recipe
Equipment
- Muffin tin (12-cup)
- Paper liners or nonstick spray
- Mixing bowls
- Whisk & spatula
- Measuring cups & spoons
Ingredients
For the batter:
- 2 cups all‑purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs (room temperature)
- 2 tsp baking powder
- 1 cup milk
- ½ tsp salt
For the fruit layer:
- 1 cup leftover cranberry sauce (whole berry or jellied)
For the streusel topping:
- ½ cup flour
- ½ cup brown sugar
- 1 tsp cinnamon
- ¼ cup cold butter, cubed
- Optional add‑ins: orange zest, chopped pecans, walnuts, or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in milk.
- In a separate bowl, whisk flour, baking powder, and salt. Fold dry ingredients into wet until just combined.
- Spoon a layer of batter into each muffin cup. Add a spoonful of cranberry sauce, then cover with more batter.
- Make streusel by mixing flour, brown sugar, cinnamon, and cold butter until crumbly. Sprinkle over muffins.
- Bake for 20–25 minutes, or until golden and a toothpick inserted comes out clean.
- Cool slightly before serving.
Notes
- Make‑ahead: Store muffins in an airtight container for 3 days or freeze up to 2 months.
- Reheating: Warm in oven at 300°F for freshness; avoid microwaving.
- Common mistakes: Too much cranberry sauce (muffins collapse), overbaking (dry texture), skipping streusel (less flavor).
- Variations: Cranberry‑orange with zest, cranberry‑pecan for crunch, or cranberry‑chocolate chip for indulgence.
- Pairings: Serve warm with coffee or tea, or spread with cream cheese for richness.
