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Leftover Cranberry Sauce Coffee Cake Muffins Recipe

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4 from 49 reviews

Delightfully moist and tender coffee cake muffins enhanced with a swirl of leftover cranberry sauce and topped with a flavorful crumb topping featuring cinnamon and cardamom. Perfect for breakfast or a cozy snack, these muffins combine the tartness of cranberries with sweet, buttery crumbs for a comforting treat.

Ingredients

Crumb Toppings

  • ½ cup all-purpose flour
  • ⅓ cup light brown sugar
  • ½ teaspoon ground 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 ground 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

  1. Prepare Crumb Topping: In a mixing bowl, whisk together the all-purpose flour, light brown sugar, ground cinnamon, ground green cardamom, and a pinch of salt until well combined. Pour the melted unsalted butter into the dry ingredients and stir with a spatula until combined. Set the crumb topping aside to hydrate while preparing the muffin batter.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper cupcake liners.
  3. Mix Dry Ingredients for Muffins: In a separate bowl, whisk together the 3 cups all-purpose flour, baking powder, and ½ teaspoon ground cinnamon until evenly combined.
  4. Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the ½ cup unsalted butter, white sugar, and light brown sugar on medium speed for 2-3 minutes until the mixture is pale yellow and fluffy.
  5. Add Eggs and Liquid Ingredients: Add the eggs one at a time, mixing after each addition until fully incorporated. Then add the buttermilk, sour cream, and vanilla extract. Beat on medium until combined.
  6. Combine Wet and Dry Ingredients: Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients. Mix just until combined to avoid overmixing and develop tender muffins.
  7. Fill Muffin Liners with Batter and Cranberry Sauce: Spoon about 1 tablespoon of batter into each cupcake liner and spread it to the edges. Add about ½ tablespoon of cranberry sauce into the center of the batter, then fill the muffin liners to the top with more batter over the cranberry sauce, spreading it evenly and encasing the cranberry sauce.
  8. Add Cranberry Sauce Topping: Lightly spoon approximately 1 teaspoon of cranberry sauce on top of each filled muffin liner.
  9. Add Crumb Topping: Give the crumb topping a quick stir, then top each muffin with 2-3 tablespoons of the crumb mixture, pressing it gently into the batter so it adheres during baking.
  10. Bake the Muffins: Bake the muffins in the preheated oven for 20-25 minutes, or until the crumb topping is lightly browned and a toothpick inserted into the center of a muffin comes out clean.
  11. Cool and Serve: Remove the muffin pan from the oven and let the muffins cool in the pan for 5-10 minutes. Then transfer the muffins to a wire rack and serve warm or at room temperature.

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
  • Muffin batter can be frozen for up to 3 weeks if wrapped properly; thaw to room temperature before baking.
  • Baked muffins freeze well for up to 3 months; thaw at room temperature before serving.

Find it online: https://deliciousyum.com/leftover-cranberry-sauce-coffee-cake-muffins-recipe/