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Leftover Cranberry Sauce Coffee Cake Muffins Recipe

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4.1 from 12 reviews

These Leftover Cranberry Sauce Coffee Cake Muffins are a delightful breakfast treat featuring layers of tart cranberry sauce inside moist, buttery coffee cake muffins topped with a sweet, spiced crumb topping. Perfectly paired with a morning coffee, these bakery-style muffins offer a wonderful balance of textures and flavors, making excellent use of leftover cranberry sauce.

Ingredients

Crumb Topping

  • 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, salt, ground cinnamon, and ground green cardamom until well combined. Pour in the melted unsalted butter and stir with a spatula until the mixture is evenly moistened. Set aside to allow the crumb topping to hydrate.
  2. Preheat Oven and Prepare Muffin Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with cupcake liners to prevent sticking and for easy removal of muffins.
  3. Mix Dry Ingredients for Muffins: In a separate bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon thoroughly to distribute the leavening agent and spices evenly.
  4. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the unsalted butter, white sugar, and light brown sugar on medium speed for 2 to 3 minutes. The mixture should become pale yellow and fluffy, indicating it has creamed properly to incorporate air.
  5. Add Eggs and Wet Ingredients: Add the eggs one at a time to the creamed butter mixture, mixing well after each addition to fully incorporate. Then blend in the vanilla extract, buttermilk, and sour cream until the mixture is smooth and homogeneous.
  6. Combine Wet and Dry Ingredients: Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients. Beat just until combined, avoiding overmixing to keep the muffins tender and light.
  7. Fill Muffin Liners with Batter and Cranberry Sauce: Spoon about a tablespoon of the muffin batter into each cupcake liner and spread it to the edges. Add about ½ tablespoon of cranberry sauce to the center of the batter. Then, fill the rest of the liner to the top with additional batter, spreading it fully to encase the cranberry sauce completely. Spoon about 1 teaspoon of cranberry sauce on top of the batter for added cranberry flavor.
  8. Add Crumb Topping: Give the crumb topping a light stir to recombine. Generously spoon 2 to 3 tablespoons of the crumb topping onto each muffin, pressing it gently into the batter to ensure it adheres and doesn’t fall off during baking.
  9. Bake the Muffins: Place the muffin pan in the preheated oven and bake for 20 to 25 minutes. The muffins are done when the crumb topping is lightly golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs but no raw batter.
  10. Cool and Serve: Remove the muffin pan from the oven and allow the muffins to cool in the pan for 5 to 10 minutes. Then transfer them to a wire rack or serve warm or at room temperature. These muffins are perfect for breakfast or a coffee break treat.

Notes

  • Use fresh or leftover cranberry sauce; homemade or store-bought works well.
  • Make sure not to overmix the batter to keep muffins tender.
  • Press the crumb topping into the batter gently to prevent it from falling off after baking.
  • Let muffins cool slightly before removing them from the pan to avoid breaking.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze baked muffins for up to 3 months; thaw at room temperature before serving.

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