Easy Leftover Cranberry Sauce Coffee Cake Muffins | Festive Holiday Breakfast Recipe
Turn holiday leftovers into something sweet and irresistible! These Leftover Cranberry Sauce Coffee Cake Muffins are moist, fluffy, and swirled with tangy cranberry sauce, topped with a buttery streusel crumble. A festive treat perfect for breakfast, brunch, or snacking.
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.