The Ultimate Holiday Breakfast Hack

Looking for a delicious way to use up that extra holiday spread? These Leftover Cranberry Sauce Coffee Cake Muffins are the perfect solution. Imagine a tender, buttery crumb topped with a sweet, crunchy streusel, hiding a tangy burst of cranberry in every bite. Whether you are hosting holiday brunch or need a quick grab-and-go snack for busy mornings, these muffins bring a touch of seasonal excitement to your table. They are incredibly easy to whip up, ensuring none of that festive sauce goes to waste! This recipe is a total crowd-pleaser that turns leftovers into a brand-new bakery-style treat.

⏱️ Time Breakdown

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins

📝 Ingredients List

1 cup leftover cranberry sauce
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, melted
1/2 cup whole milk
2 large eggs
1 tsp vanilla extract
For the Crumble: 1/3 cup flour, 1/4 cup brown sugar, 2 tbsp cold butter

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

12-cup muffin tin
Paper muffin liners
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Measuring cups & spoons

Step-by-Step Instructions

Preheat and Prep: Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners. 🧁
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
Fold Together: Pour the wet ingredients into the dry ingredients. Mix until just combined; it is okay if the batter looks a bit lumpy!
Add Cranberries: Gently fold the leftover cranberry sauce into the batter. Do not overmix; you want swirls of color.
Prepare Topping: In a small bowl, use a fork to combine the crumble ingredients until they resemble coarse sand.
Bake: Fill the muffin cups 3/4 full, sprinkle with the crumble topping, and bake for 18-22 minutes until a toothpick comes out clean. 😋

💡 Pro Tips

Storage: Keep these muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Substitution: If you are out of eggs, you can use 1/2 cup of unsweetened applesauce as a binder.
Consistency Check: Ensure your cranberry sauce is chilled before adding it to the batter to prevent it from bleeding too much into the cake.

Variations

Citrus Twist: Add a tablespoon of fresh orange zest to the batter for a brighter flavor profile.
Nutty Crunch: Fold 1/2 cup of chopped walnuts or pecans into the crumble for extra texture.

FAQ

Can I use jellied cranberry sauce? Yes! Just mash the jellied sauce with a fork before folding it into the batter.

Are these muffins healthy? While they are a treat, you can reduce the added sugar by 2 tablespoons if your cranberry sauce is already very sweet.

Leftover Cranberry Sauce Coffee Cake Muffins

Author: Samantha Jones
Total Time: 35
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

Transform your leftover holiday cranberry sauce into a delightful breakfast treat with these coffee cake muffins. Featuring a tender, buttery crumb and a sweet, crunchy streusel topping, these muffins offer a perfect balance of tangy cranberry and rich cake. They are incredibly easy to make, serving as the ultimate solution for holiday leftovers while providing a quick, grab-and-go snack that brings a touch of seasonal joy to any busy morning.

Ingredients

Scale

1 cup leftover cranberry sauce
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, melted
1/2 cup whole milk
2 large eggs
1 tsp vanilla extract
1/3 cup flour (for topping)
1/4 cup brown sugar (for topping)
2 tbsp cold butter (for topping)

Instructions

Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners.
In a large bowl, whisk together the 2 cups flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Gently fold the leftover cranberry sauce into the batter until slightly marbled.
In a small bowl, combine the crumble ingredients using a fork until they resemble coarse sand.
Fill the muffin cups 3/4 full with the batter.
Sprinkle the crumble topping evenly over the muffin batter.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

Notes

Keep these muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. If you are out of eggs, you can use 1/2 cup of unsweetened applesauce as a binder substitute.

Prep Time: 15
Cook Time: 20
Category: Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 240
Sugar: 18g
Sodium: 160mg
Fat: 8g
Saturated Fat: 4.5g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg