Go Back
Leftover Cranberry Sauce Coffee Cake Muffins with crumb topping, warm on a cooling rack.

Leftover Cranberry Sauce Coffee Cake Muffins

These Leftover Cranberry Sauce Coffee Cake Muffins are the perfect way to transform Thanksgiving leftovers into a sweet morning treat! Moist, buttery muffins swirled with cranberry sauce and topped with a crunchy streusel.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1/2 cup milk
  • 2 large eggs
  • 1 tsp vanilla extract
Filling and Topping
  • 1/2 cup leftover cranberry sauce homemade or canned
  • 1/4 cup brown sugar for streusel topping
  • 1/4 cup all-purpose flour for streusel topping
  • 2 tbsp cold butter cut into small cubes
  • 1/4 tsp cinnamon

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together melted butter, milk, eggs, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined (do not overmix).
  5. Spoon about a tablespoon of batter into each muffin cup, add a teaspoon of cranberry sauce, then top with more batter to fill cups about 3/4 full.
  6. Make the streusel: Combine brown sugar, flour, cinnamon, and cold butter in a small bowl. Mix with a fork until crumbly. Sprinkle evenly over muffin tops.
  7. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

These muffins freeze beautifully! Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Try swapping cranberry sauce with jam for a year-round treat.