1. Can I use jellied cranberry sauce in this recipe?

Yes! While whole berry cranberry sauce works best for these muffins, jellied cranberry sauce can also be used. If you're using jellied cranberry sauce, be sure to heat it up until it’s slightly runny so it’s easier to spoon into the muffins. You may also want to add a bit of orange zest to brighten up the flavor.

Can I make these muffins in advance?

Absolutely! You can prepare the muffin batter the night before and store it in the refrigerator. The batter will stay fresh for up to 24 hours. Alternatively, you can bake the muffins and store them in an airtight container at room temperature for up to three days or freeze them for longer storage.

3. Can I substitute the buttermilk and sour cream in this recipe?

Yes, you can replace buttermilk with regular milk or a non-dairy alternative like almond or oat milk. For sour cream, Greek yogurt makes a great substitute. These swaps will still yield moist, tender muffins, though the tangy flavor may be slightly different.

Leftover Cranberry Sauce Coffee Cake Muffins: A Perfect Post-Thanksgiving Treat

Leftover Cranberry Sauce Coffee Cake Muffins

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These **Leftover Cranberry Sauce Coffee Cake Muffins** are the perfect way to repurpose leftover cranberry sauce into a delightful breakfast treat. With a soft and buttery muffin base, tangy cranberry sauce, and a sweet, crunchy crumb topping, these muffins offer the perfect balance of flavors and textures. Easy to make and a great way to use up holiday leftovers, they are sure to become a family favorite.

Author: Martina

Ingredients

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½ cup all-purpose flour (for crumb topping)
⅓ cup light brown sugar (for crumb topping)
½ teaspoon ground cinnamon (for crumb topping)
¼ teaspoon ground green cardamom (for crumb topping)
Pinch of salt (for crumb topping)
⅓ cup unsalted butter, melted (for crumb topping)
3 cups all-purpose flour (for muffins)
1 tablespoon baking powder (for muffins)
½ teaspoon ground cinnamon (for muffins)
½ cup unsalted butter, softened (for muffins)
1 cup white sugar (for muffins)
⅓ cup light brown sugar (for muffins)
2 large eggs (for muffins)
¼ teaspoon vanilla extract (for muffins)
½ cup buttermilk (for muffins)
½ cup sour cream (for muffins)
1 cup cranberry sauce (for muffins)

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Instructions

Preheat the oven to 375°F (190°C). Line a muffin pan with 12 cupcake liners.
For the crumb topping: Combine flour, brown sugar, cinnamon, cardamom, and a pinch of salt in a mixing bowl. Stir in melted butter and set aside to hydrate.
For the muffin batter: In a separate bowl, whisk together the flour, baking powder, and cinnamon.
In a stand mixer, cream together softened butter, white sugar, and brown sugar until pale and fluffy. Add eggs one at a time, followed by buttermilk, sour cream, and vanilla extract. Mix until smooth.
Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
Scoop 1 tablespoon of batter into each muffin liner, spreading it to cover the bottom. Add ½ tablespoon cranberry sauce, then top with another tablespoon of batter, spreading it to cover the cranberry sauce completely.
Add a small spoonful of cranberry sauce on top of the batter. Press the crumb topping into each muffin.
Bake for 20-25 minutes, or until the crumb topping is golden brown and a toothpick inserted into the center comes out clean.
Let the muffins cool for 5-10 minutes before removing from the pan. Enjoy warm or at room temperature.

Notes

Ensure the cranberry sauce isn’t too runny. If necessary, simmer it to thicken before adding to the muffins.
Do not overmix the batter to keep the muffins light and fluffy.
For a gluten-free version, use a 1:1 gluten-free baking flour substitution.
You can freeze the muffins for up to 3 months. Store in an airtight container and reheat when needed.

Find it online: https://whatocook.com/leftover-cranberry-sauce-coffee-cake-muffins/