Description

These Leftover Cranberry Sauce Coffee Cake Muffins are a delightful way to transform your holiday cranberry sauce into a moist and flavorful breakfast treat or snack. Featuring a tender muffin base swirled with tart cranberry sauce and topped with a crunchy cinnamon-brown sugar streusel, these muffins combine sweet and tangy flavors with a satisfying crumbly texture. Perfect for using up leftovers while enjoying a comforting baked good.

Ingredients

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Muffin Batter

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup leftover cranberry sauce

Streusel Topping

1/4 cup brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
1/4 cup chopped nuts (walnuts or pecans) – optional

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well to prevent sticking.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
Mix wet ingredients: In another bowl, combine the milk, vegetable oil, egg, and vanilla extract. Whisk together until the mixture is smooth.
Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing; some lumps are fine to ensure a tender crumb.
Fold in cranberry sauce: Carefully fold in the leftover cranberry sauce to create swirls within the batter rather than mixing it completely.
Prepare streusel topping: In a small bowl, mix together the brown sugar, ground cinnamon, melted butter, and chopped nuts if using, until crumbly.
Fill muffin cups: Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
Add streusel topping: Sprinkle the prepared streusel topping evenly over each muffin portion for a crunchy finish.
Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

To substitute, you can use Greek yogurt instead of milk for a tangier flavor and added moisture.
If you prefer a vegan version, replace the egg with a flax egg and use non-dairy milk.
The chopped nuts in the streusel are optional but add excellent texture and flavor.
Ensure not to fully blend the cranberry sauce into the batter to maintain beautiful crimson swirls.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.