Leftover Cranberry Sauce Coffee Cake Muffins

That little container of jewel-toned cranberry sauce sitting in your fridge after the holidays is not just a condiment, it’s a golden ticket to the coziest, easiest breakfast imaginable. Imagine a tender, buttery coffee cake muffin, its crown a generous heap of cinnamon streusel, swirled and dotted with pockets of sweet-tart cranberry sauce that burst with flavor in every bite.

These Leftover Cranberry Sauce Coffee Cake Muffins are the ultimate transformation, turning your holiday remnants into a spectacular treat in about 30 minutes flat. If you’ve ever stared at leftover cranberry sauce, wondering what to do, your answer your delicious, crumb-topped answer is right here.

WHY THESE LEFTOVER CRANBERRY SAUCE COFFEE CAKE MUFFINS ARE SHEER BRILLIANCE

Let me tell you exactly why this recipe for Leftover Cranberry Sauce Coffee Cake Muffins is a non-negotiable post-holiday ritual.

• First, it’s the epitome of “waste not, want not.” It gives a glorious second life to a leftover that often gets forgotten, reducing food waste in the most delicious way possible.
• Second, the textural contrast is perfect. The soft, vanilla-scented muffin base, the crunchy cinnamon streusel, and the jammy cranberry swirl create a symphony in every bite.
• Third, they are unbelievably quick and simple. Using the muffin method (mix wet, mix dry, combine), you can have these in the oven in 10 minutes.
• Finally, they freeze like a dream. Make a double batch and stash them for easy breakfasts and snacks all season long. These Leftover Cranberry Sauce Coffee Cake Muffins are practical magic at its tastiest.

Print

YOUR INGREDIENTS FOR LEFTOVER CRANBERRY SAUCE COFFEE CAKE MUFFINS

This recipe is designed for simplicity, using mostly pantry staples. Here’s your checklist for these Leftover Cranberry Sauce Coffee Cake Muffins:

For the Cinnamon Streusel Topping:

• All-Purpose Flour (½ cup)
• Light Brown Sugar (¼ cup), packed
• Ground Cinnamon (1 teaspoon)
• Cold Unsalted Butter (3 tablespoons), cubed

For the Muffin Batter:

• All-Purpose Flour (2 cups): Spooned and leveled for accuracy.
• Baking Powder (2 teaspoons)
• Baking Soda (½ teaspoon)
• Salt (½ teaspoon)
• Unsalted Butter (½ cup / 1 stick), melted and slightly cooled
• Granulated Sugar (¾ cup)
• Large Eggs (2), at room temperature
• Sour Cream or Plain Greek Yogurt (½ cup): The secret to an ultra-moist, tender crumb.
• Milk (¼ cup): Any kind will work.
• Vanilla Extract (1 teaspoon)

The Star Ingredient:

• Leftover Cranberry Sauce (1 cup): Smooth or whole-berry, homemade or canned—all work beautifully!

THE TOOLS YOU’LL NEED

Simple tools are all you need: a 12-cup muffin tin, muffin liners (or well-greased cups), mixing bowls, a whisk, a spatula, a fork or pastry cutter for the streusel, and an ice cream scoop (for easy filling).

STEP BY STEP: MAKING YOUR LEFTOVER CRANBERRY SAUCE COFFEE CAKE MUFFINS

Follow these easy steps for bakery-style muffins at home.

PREHEAT AND PREP

First, preheat your oven to 375°F (190°C). This slightly higher heat helps the muffins dome beautifully. Line your muffin tin with paper liners or grease it thoroughly. This prevents sticking and makes cleanup a breeze for your Leftover Cranberry Sauce Coffee Cake Muffins.

MAKE THE STREUSEL TOPPING

In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel. Add the cold, cubed butter. Using a fork, your fingers, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse, wet sand with some pea-sized chunks. Place the bowl in the refrigerator to keep the butter cold while you make the batter.

WHISK THE DRY INGREDIENTS

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This aerates the flour and ensures the leavening is evenly distributed throughout your Leftover Cranberry Sauce Coffee Cake Muffins.

COMBINE THE WET INGREDIENTS

In a large bowl, whisk the melted (but not hot) butter and granulated sugar together. Whisk in the eggs, one at a time, until fully incorporated. Then, whisk in the sour cream (or yogurt), milk, and vanilla extract until the mixture is smooth.

BRING THE BATTER TOGETHER

Add the dry ingredients to the wet ingredients. Using your spatula, gently fold until just combined and no dry streaks of flour remain. A few lumps are perfectly fine. Over-mixing is the enemy of tender muffins.

ASSEMBLE AND BAKE

Using your ice cream scoop or a spoon, divide half of the batter evenly among the 12 muffin cups (they will be about ⅓ full). Add a small spoonful (about 1 teaspoon) of cranberry sauce to the center of each. Divide the remaining batter among the cups to cover the cranberry sauce. Top each muffin with another small spoonful of cranberry sauce, and use a toothpick to gently swirl it into the top batter. Finally, sprinkle the chilled streusel topping generously over each muffin.

BAKE TO PERFECTION

Bake for 18-22 minutes, or until the muffins are golden, the tops spring back when lightly touched, and a toothpick inserted into the cakey part (not the cranberry swirl) comes out clean. Let the Leftover Cranberry Sauce Coffee Cake Muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

THE SECRET TO THE PERFECT MOIST MUFFIN WITH A CRUNCHY TOP

The magic of these Leftover Cranberry Sauce Coffee Cake Muffins lies in two key techniques.

• First, using sour cream or yogurt in the batter introduces tanginess and fat, which tenderizes the gluten strands and locks in moisture, ensuring the muffins stay soft for days.
• Second, keeping the streusel butter cold is non-negotiable. Cold butter melts slowly in the oven, creating steam that separates the streusel into delightful crunchy clusters rather than melting into a sugary paste.

This contrast between the soft crumb and the crunchy topping is what defines a perfect coffee cake muffin.

PRO TIPS FOR FLAWLESS MUFFINS EVERY TIME

• Don’t Over-Mix: Fold the batter with a gentle hand. Once the flour disappears, stop stirring.
• Room Temperature Eggs: They incorporate more evenly into the batter, leading to a better rise and texture.
• Fill the Muffin Cups: Don’t be shy! Filling them nearly to the top (with the streusel) is what gives you those beautiful, domed bakery-style tops.
• Check for Doneness: Ovens vary. Start checking at 18 minutes. The toothpick test is your best friend.

DELICIOUS VARIATIONS TO TRY

• Orange Zest: Add the zest of one orange to the batter for a bright, citrusy note that pairs beautifully with cranberry.
• Pecan Streusel: Add ¼ cup of finely chopped toasted pecans to the streusel mixture.
• Ginger Spice: Add ½ teaspoon of ground ginger to the dry ingredients for a warm, spicy kick.
• Lemon Glaze: Drizzle cooled muffins with a simple glaze made of powdered sugar and lemon juice.

STORAGE AND FREEZING GUIDE

Store cooled Leftover Cranberry Sauce Coffee Cake Muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm gently in the oven or microwave.

TROUBLESHOOTING COMMON QUESTIONS

• My muffins are dense. This is almost always due to over-mixing the batter or using old baking powder/soda. Mix gently and check your leavener’s freshness.
• The streusel melted into the top. Your butter for the streusel was likely too soft. Ensure it’s cold and refrigerate the streusel until you’re ready to use it.
• My cranberry sauce sunk to the bottom. Creating a “well” of batter around the first dollop of sauce helps anchor it. Also, ensure your batter isn’t too thin; the sour cream/yogurt should give it a thick consistency.

THE PERFECT WAY TO SERVE YOUR MUFFINS

Serve these Leftover Cranberry Sauce Coffee Cake Muffins warm with a pat of butter, alongside a hot cup of coffee or tea. They are perfect for a holiday brunch spread, a thoughtful gift for a neighbor, or a quick and satisfying breakfast on a chilly morning.

MY STORY: THE MUFFIN THAT SOLVED A HOLIDAY DILEMMA

This Cranberry Sauce Coffee Cake Muffins recipe was born on a sleepy December 27th, staring at a fridge full of leftovers. The turkey was destined for soup, the mashed potatoes for pancakes, but the cranberry sauce sat untouched. I hated the idea of wasting it. Inspired by the classic coffee cake, I whipped up a quick batter, swirled in the sauce, and topped it with streusel.

The result was an instant family favorite. Now, making these muffins is our joyful post-Thanksgiving and Christmas tradition, a delicious ritual that marks the transition from feast to cozy, simple comforts. It’s a recipe that feels resourceful, celebratory, and deeply satisfying all at once.

FINAL CHECKLIST BEFORE YOU BAKE

• Oven preheated to 375°F.
• Muffin tin is lined or greased.
• Butter is melted (for batter) and chilled (for streusel).
• Eggs and sour cream are at room temperature.
• Cranberry sauce is scooped and ready.

LEFTOVER CRANBERRY SAUCE COFFEE CAKE MUFFINS FAQS