If you’ve ever found yourself with a jar of leftover cranberry sauce lurking in the fridge after holiday dinners, you’re not alone. Those glistening, ruby-red berries deserve a second act beyond the Thanksgiving table, and these muffins are here to steal the show. Transform your leftover cranberry sauce into delightful coffee cake muffins packed with flavor! Each bite brings together the sweet nostalgia of a coffee cake and the tangy pop of cranberry, creating a mini breakfast treat that feels both comforting and festive. As a home cook, I love repurposing ingredients—waste not, want not, right? These muffins give that leftover sauce a starring role, ensuring nothing goes to waste and everything tastes like a memory in the making.
These moist muffins swirl with tangy cranberry sauce and are topped with a crunchy streusel. Perfect for breakfast or a snack any time of the day! Whether you’re an early riser craving a quick pick-me-up or someone who savors a late afternoon coffee break, these muffins are your answer. With just 15 minutes of prep time, 22 minutes of baking, and a quick 5-minute rest, you’ll have a dozen warm beauties ready to devour. They’re beginner-friendly, require no fancy tools, and can easily be customized—try adding orange zest for a citrusy twist or swapping the oil for applesauce if you’re after a lighter bite. At around 200 calories per muffin, they’re indulgent without tipping the scales. So grab your mixing bowls and let’s turn those fridge leftovers into mouthwatering magic.
KEY INGREDIENTS IN LEFTOVER CRANBERRY SAUCE COFFEE CAKE MUFFINS
Before you dive into the mixing and swirling, let’s take a moment to appreciate the building blocks of these marvelous muffins. Each component plays a crucial role, from creating the tender crumb to delivering that signature coffee cake vibe and tangy cranberry swirl.
- All-Purpose Flour
Provides the sturdy base for the muffin’s structure. Its balanced protein content ensures a tender yet sturdy crumb that holds the cranberry swirls beautifully.
- Granulated Sugar
Adds sweetness and helps create a delicate, cake-like texture. It also works with the baking powder to give the muffins a lovely rise.
- Baking Powder
The leavening agent that produces those fluffy, airy muffin tops. It reacts with moisture and heat to create tiny pockets of air.
- Salt
Enhances flavor by balancing sweetness and accentuating the natural tartness of the cranberry sauce.
- Milk
Contributes moisture and richness, lending a soft, tender crumb and carrying flavor throughout the batter.
- Vegetable Oil
Keeps the muffins moist and soft for days. Oil-based batters typically yield a more tender texture than those made with butter.
- Egg
Binds the ingredients together and adds structure, ensuring each muffin holds its shape while staying moist inside.
- Vanilla Extract
Provides a warm, fragrant backdrop that harmonizes the sweet and tart notes of the muffin.
- Leftover Cranberry Sauce
The star ingredient that brings fruity tang and beautiful swirls to every bite. It’s a clever way to rescue holiday leftovers.
- Brown Sugar
The base of the streusel topping, adding a deep, molasses-like sweetness and a hint of chew.
- Ground Cinnamon
Infuses the streusel with a cozy spice that pairs perfectly with cranberries.
- Unsalted Butter
Binds the streusel ingredients together and delivers a rich, buttery flavor and crisp texture.
- Chopped Nuts (Optional)
Walnuts or pecans add crunch and a nutty dimension to the streusel, offering contrast to the soft muffin.
HOW TO MAKE LEFTOVER CRANBERRY SAUCE COFFEE CAKE MUFFINS
Let’s roll up our sleeves and walk through the simple steps to bake these delightful muffins. From preheating the oven to the final swirl of cranberry, each stage is designed to be straightforward, fun, and foolproof—even for beginner bakers.
1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well to prevent sticking and ensure easy removal.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined and aerated, creating the dry mixture that will give structure and rise.
3. In another bowl, combine the milk, vegetable oil, egg, and vanilla extract. Mix vigorously until the liquid ingredients are completely smooth and homogenous.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps in the batter ensure tender muffins.
5. Gently fold in the leftover cranberry sauce, aiming to create pockets and ribbons of vibrant red without fully blending it into the batter.
6. In a small bowl, mix together the brown sugar, cinnamon, melted butter, and chopped nuts (if using) to form a crumbly streusel topping.
7. Divide the muffin batter evenly among the prepared cups, filling each about two-thirds full to allow room for rising.
8. Sprinkle the streusel topping generously over each muffin, ensuring every bite has a bit of that crunchy finish.
9. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
10. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely and set their crumb.
SERVING SUGGESTIONS FOR LEFTOVER CRANBERRY SAUCE COFFEE CAKE MUFFINS
Once these muffins emerge from the oven, you’ll want to showcase their beautiful swirls and crunchy streusel in ways that make each serving feel special. Whether you’re hosting brunch, packing lunchboxes, or simply enjoying a quiet moment with a cup of something warm, these ideas will elevate the experience.
- Warm with Butter: Gently reheat a muffin in the microwave for 10–15 seconds, then slice it in half and slather on room-temperature butter. The heat will melt the butter into the crumb, creating a decadent breakfast treat.
- Pair with a Hot Beverage: Serve alongside a steaming cup of coffee or a fragrant cup of tea. The tangy cranberry and cozy cinnamon streusel complement both bold espresso and delicate herbal blends.
- Add a Dollop of Yogurt or Mascarpone: For a creamy contrast, top each muffin with a spoonful of Greek yogurt or mascarpone cheese. A drizzle of honey completes the sweet-tart balance.
- Garnish with Fresh Fruit: Plate muffins with fresh berries, orange slices, or pomegranate arils to enhance the festive colors and add a juicy burst to every bite.
HOW TO STORE LEFTOVER CRANBERRY SAUCE COFFEE CAKE MUFFINS
Keeping these muffins fresh and delicious is easy, so you can enjoy them throughout the week or save a batch for later indulgence. Proper storage will maintain their moist crumb and preserve that irresistible streusel crunch.
- Room Temperature Airtight Container: Once completely cooled, store muffins in a sealed container at room temperature for up to 3 days. Layer with parchment paper to prevent sticking.
- Refrigeration: For a longer hold, place muffins in an airtight container in the fridge for up to 5 days. Bring to room temperature or warm briefly before serving to restore softness.
- Freezing: Wrap each cooled muffin individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for a quick morning treat.
- Reheating Tips: To revive freshness, reheat muffins in a preheated 325°F oven for 5–7 minutes or in the microwave for a quick 15–20 seconds. The streusel topping will crisp back up nicely in the oven.
CONCLUSION
These Leftover Cranberry Sauce Coffee Cake Muffins prove that a little creativity—and a jar of leftover sauce—can transform into something utterly delicious. You’ve learned how to whip up a tender muffin base, swirl in tangy cranberry goodness, and top it all with a buttery cinnamon streusel. With just 15 minutes of prep, 22 minutes of baking, and a quick 5-minute rest, you can fill your kitchen with the scent of cozy spices and fruity sweetness. This recipe is perfect for beginners, yet versatile enough for seasoned bakers looking for a fun, waste-busting twist. Feel free to experiment with orange zest, swap in applesauce, or drizzle on a citrus glaze for extra flair. Each muffin clocks in at around 200 calories, making them a balanced treat for breakfast, dessert, or an anytime snack.
I encourage you to print and save this article for easy reference—whether you’re planning holiday leftovers or just craving a new muffin adventure, it’s all here. Don’t forget to check out the FAQ section below for tips on troubleshooting and customization. If you give this recipe a try, I’d love to hear about your experience. Leave a comment, share your questions, or let me know if you added your own twist. Happy baking, and here’s to making every morsel count!
Leftover Cranberry Sauce Coffee Cake Muffins
Description
These moist muffins swirl with tangy cranberry sauce and are topped with a crunchy streusel. Perfect for breakfast or a snack any time of the day!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
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In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
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In another bowl, combine the milk, vegetable oil, egg, and vanilla extract. Mix well until smooth.
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Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
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Gently fold in the leftover cranberry sauce, being careful not to completely combine it, so you have swirls of cranberry throughout the batter.
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In a small bowl, mix together the brown sugar, cinnamon, melted butter, and chopped nuts, if using, to create the streusel topping.
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Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.
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Sprinkle the streusel topping over each muffin, distributing it evenly.
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Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Note
- This recipe is a great way to use up leftover cranberry sauce from holiday meals.
- For a different flavor, try adding orange zest to the batter for a citrusy twist.
- Substitute applesauce instead of vegetable oil for a healthier option.
- These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Feel free to add a glaze made from powdered sugar and orange juice for an extra sweet touch.
