Leftover Cranberry Sauce Muffins (Soft, Crumbly & Cozy)
If you've got leftover cranberry sauce after the holidays, you're already halfway to the dreamiest breakfast ever. These cranberry sauce muffins are soft and buttery with a tender crumb and a generous streusel topping that makes them taste bakery-made but feel homey and warm.
Ingredients
Crumb Topping:
- ½ cup all-purpose flour
- ⅓ cup light brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- Pinch of salt
- ⅓ cup unsalted butter melted
Muffin Batter:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ½ cup unsalted butter softened
- 1 cup white sugar
- ⅓ cup light brown sugar
- 2 eggs
- ¼ teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup sour cream
- 1 cup cranberry sauce leftover homemade or canned
- Optional: zest of 1 orange
Instructions
- Mix the Crumb Topping: In a bowl, mix the flour, brown sugar, cinnamon, cardamom, and salt. Add the melted butter and stir until crumbly chunks form. Set aside while you make the batter.
- Make the Muffin Batter: Preheat the oven to 375°F and line your muffin tin with paper liners. In a large bowl, whisk together flour, baking powder, and cinnamon. In a separate bowl or stand mixer, cream the butter and sugars until fluffy. Add the eggs one at a time, then mix in the vanilla, buttermilk, and sour cream. Fold the dry ingredients into the wet just until combined. The batter will be thick and sticky, like cookie dough.
- Layer and Fill: Spoon about a tablespoon of muffin batter into each cup and spread it to the edges. Drop ½ tablespoon of cranberry sauce in the center. Cover with more batter, smoothing it over to seal in the filling. Add a bit more cranberry sauce on top and finish with a generous handful of crumb topping. Press it down lightly so it sticks while baking.
- Bake and Cool: Bake at 375°F for 20 to 25 minutes until golden brown and a toothpick comes out clean from the muffin part (not the cranberry center). Let them cool in the pan for 10 minutes before lifting them out.
Notes
Use cold cranberry sauce to keep it from sinking. Don’t overmix the batter to maintain a soft crumb. Pack on the streusel topping—it spreads as it bakes. Add a touch of orange zest for citrusy brightness. Want a sliceable version? Use a 9x5 loaf pan, layer it the same way, and bake for 50 to 60 minutes. Store muffins in a sealed container for up to 3 days, refrigerate for a week, or freeze for 3 months.