Delicious Cranberry Coffee Cake Muffins

The holidays may be over, but the deliciousness doesn’t have to end! Got leftover cranberry sauce sitting in the fridge? Don’t let it go to waste! These Leftover Cranberry Sauce Coffee Cake Muffins are the perfect way to transform that tangy-sweet condiment into a delightful, moist, and utterly irresistible breakfast or brunch treat. Imagine biting into a fluffy muffin, the crumbly coffee cake topping melting in your mouth, followed by a burst of cranberry goodness. It’s the kind of cozy comfort food that warms you from the inside out, and it’s unbelievably easy to make.

As a passionate home baker with years of experience transforming everyday ingredients into extraordinary desserts, I’m always on the lookout for ways to reduce food waste and create something amazing. This recipe is a testament to that philosophy. Plus, with the growing trend of upcycling ingredients and the enduring love for all things muffins, these cranberry coffee cake muffins are perfectly on point. Get ready to impress your family and friends with these surprisingly simple and satisfying muffins. They are perfect for a quick breakfast, a delightful brunch, or even a sweet treat any time of day! Let’s get baking!

Ingredients

Let’s break down the ingredients you’ll need to create these delightful muffins. Don’t worry, most of them are pantry staples!

• All-Purpose Flour: Forms the structure of the muffins. I’ve tested this recipe with both bleached and unbleached flour, and both work well. For a slightly nuttier flavor and denser texture, you can substitute up to 1/4 cup of whole wheat flour.
• Granulated Sugar: Sweetens the muffins and contributes to their tender crumb. You can experiment with brown sugar for a deeper molasses flavor, replacing up to half of the granulated sugar.
• Baking Powder & Baking Soda: These are the leavening agents that help the muffins rise. Baking powder creates a light and airy texture, while baking soda reacts with the acidity of the cranberry sauce, giving an extra lift.
• Salt: Enhances the flavors of all the other ingredients.
• Milk: Adds moisture to the muffins. I prefer whole milk for richness, but you can use 2% or even a plant-based milk like almond or oat milk.
• Eggs: Bind the ingredients together and contribute to the muffins’ structure and richness. Use large eggs at room temperature for best results.
• Vegetable Oil: Adds moisture and tenderness to the muffins. You can substitute melted coconut oil or unsalted butter for a different flavor profile.
• Vanilla Extract: Enhances the overall flavor of the muffins.
• Leftover Cranberry Sauce: The star of the show! Homemade or store-bought works great. The tanginess of the cranberries complements the sweetness of the coffee cake topping perfectly. If your cranberry sauce is very chunky, you might want to chop it slightly for more even distribution.

Coffee Cake Topping Ingredients

• All-Purpose Flour: Provides the base for the crumbly topping.
• Brown Sugar: Adds sweetness and a caramel-like flavor to the topping. Light or dark brown sugar will both work.
• Granulated Sugar: Adds extra sweetness and helps the topping crisp up.
• Cold Unsalted Butter: Cut into small cubes, this is essential for creating the crumbly texture of the topping. Make sure it’s cold for the best results!
• Cinnamon: Adds warmth and spice to the topping.

Expert Tips

Now that you have all the details on the ingredients, here are some expert tips to make sure your muffins turn out perfectly every time. These are based on my own testing and tweaking of the recipe:

• Don’t Overmix: Overmixing the batter develops the gluten in the flour, resulting in tough muffins. Mix just until the ingredients are combined.
• Use Room Temperature Ingredients: Room temperature eggs and milk will emulsify better, creating a smoother batter.
• Fill Muffin Cups Appropriately: Fill the muffin cups about 2/3 full to prevent overflow.
• Check for Doneness: Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, the muffins are done.
• Cool Completely: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and helps them retain their shape.
• Spice it Up: Add a pinch of nutmeg or cloves to the muffin batter for extra warmth and spice.
• Nutty Goodness: Add chopped pecans or walnuts to the coffee cake topping for added texture and flavor.

Storage & Substitutions

Want to keep these muffins fresh or need to make a substitution? Here’s what you need to know.

• Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Thaw overnight in the refrigerator or at room temperature.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these muffins gluten-free. Be sure to choose a blend that contains xanthan gum for best results.
• Dairy-Free Option: Substitute plant-based milk and melted coconut oil or a dairy-free butter alternative for the milk and butter in the recipe.
• Egg-Free Option: Use a flax egg or applesauce as an egg substitute. Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Let it sit for 5 minutes to thicken before adding it to the batter, or substitute 1/4 cup unsweetened applesauce for each egg.
• Cranberry Sauce Variations: If you don’t have cranberry sauce, you can use other fruit preserves or jams, such as raspberry or apricot.

FAQ

Can I use frozen cranberries instead of leftover cranberry sauce?

While this recipe is designed for leftover cranberry sauce, you could potentially use frozen cranberries. You’d want to cook them down with some sugar and water to create a sauce-like consistency before adding them to the batter. Keep in mind the flavor and moisture content might differ slightly.

Can I make these muffins ahead of time?

Yes! You can make the muffins a day ahead of time. Store them in an airtight container at room temperature. The coffee cake topping might lose some of its crispness, but they will still be delicious.

How do I prevent the muffins from sticking to the muffin tin?

Use muffin liners or grease the muffin tin thoroughly with cooking spray. Letting the muffins cool slightly in the tin before removing them also helps prevent sticking.

Can I add nuts to the muffin batter?

Absolutely! Chopped walnuts, pecans, or almonds would be a delicious addition to the muffin batter. Add about 1/2 cup of chopped nuts to the batter before baking.

Why are my muffins dry?

Dry muffins are often a result of overbaking or using too much flour. Be sure to measure the flour accurately and avoid overbaking the muffins. Also, make sure your oven temperature is accurate.

Can I double the recipe?

Yes, you can easily double the recipe. Just make sure to use a larger muffin tin or bake the muffins in batches.

What kind of cranberry sauce works best?

Both homemade and store-bought cranberry sauce will work well in this recipe. If your cranberry sauce is very chunky, you may want to chop it slightly for more even distribution in the muffins.

And there you have it! Leftover Cranberry Sauce Coffee Cake Muffins: a delightful way to repurpose that festive cranberry sauce into a treat everyone will love. These muffins are moist, flavorful, and surprisingly easy to make. The crumbly coffee cake topping adds the perfect touch of sweetness and texture. Whether you’re looking for a quick breakfast, a delicious brunch option, or a sweet treat to enjoy any time of day, these muffins are sure to hit the spot.

Now it’s your turn! I encourage you to give this recipe a try and let me know what you think in the comments below. What variations did you try? Did you add any extra spices or nuts? Share your experiences and tips with the community! And if you loved this recipe, be sure to check out my other muffin recipes, like my Blueberry Streusel Muffins, Lemon Poppy Seed Muffins, and Banana Nut Muffins for more delicious baking inspiration. Happy baking!

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