Irresistible Cranberry Sauce Muffins
These cranberry sauce coffee cake muffins are soft, crumbly, and perfectly spiced with a streusel topping that pairs beautifully with the tangy cranberry flavor. Perfect for repurposing leftover cranberry sauce during the holidays!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120g) sour cream
- 1 cup (240g) cranberry sauce
- 1/2 cup (100g) brown sugar
- 1/2 cup (65g) all-purpose flour (for streusel)
- 1 teaspoon ground cinnamon
- 1/4 cup (60g) unsalted butter, softened (for streusel)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
- In another bowl, beat 1/2 cup of softened unsalted butter with 3/4 cup of granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in 2 large eggs one at a time, followed by 1 teaspoon of vanilla extract.
- Mix in 1/2 cup of sour cream until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold 1 cup of cranberry sauce into the batter, swirling for a marbled effect or fully combining it.
- In a small bowl, combine 1/2 cup of brown sugar, 1/2 cup of all-purpose flour, 1 teaspoon of ground cinnamon, and 1/4 cup of softened butter. Mix with a fork until crumbly.
- Divide the batter evenly among the muffin liners, filling each about 3/4 full. Sprinkle the streusel topping generously over each muffin.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
[‘Don’t overmix the batter to avoid dense muffins.’, ‘Ensure eggs and butter are at room temperature for a smoother batter.’, ‘Use fresh cranberry sauce for the best flavor.’, ‘Test for doneness with a toothpick; it should come out clean or with a few crumbs.’]
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
Keywords: cranberry sauce muffins, holiday muffins, coffee cake muffins, leftover cranberry sauce recipe, festive baking