Description
Tender coffee cake muffins swirled with leftover cranberry sauce and topped with a buttery cinnamon crumble.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup leftover cranberry sauce
- —
- Crumble Topping:
- 1/3 cup brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon cinnamon
- 3 tablespoons cold butter, cubed
Instructions
- 1. Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with liners.
- 2. Whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- 3. In a separate bowl, whisk melted butter, eggs, sour cream, and vanilla until smooth.
- 4. Add wet ingredients to the dry ingredients and mix until just combined.
- 5. Fill each muffin cup halfway. Add a spoonful of cranberry sauce, then top with more batter.
- 6. Make the crumble by cutting cold butter into the flour, brown sugar, and cinnamon until coarse and sandy.
- 7. Sprinkle crumble generously over each muffin.
- 8. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- 9. Cool in the pan for 5 minutes, then transfer to a rack to finish cooling.
Notes
- Whole-berry cranberry sauce works best and gives distinct swirls.
- Add 1 teaspoon orange zest to the batter for a bright citrus twist.
- These muffins freeze very well store in an airtight container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cranberry muffins, leftover cranberry sauce, coffee cake muffins