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–+ servings
Cranberry Sauce Coffee Cake Muffins

Cranberry Sauce Coffee Cake Muffins to Brighten Mornings

Try these Cranberry Sauce Coffee Cake Muffins for an easy and delicious breakfast using leftover cranberry sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour
  • 1/2 cup Unsalted Butter Can substitute with coconut oil
  • 1/2 cup White Sugar Reduce for less sweetness
  • 1/2 cup Light Brown Sugar Granulated sugar can also be used
  • 1 teaspoon Cinnamon Nutmeg can be used as a substitute
  • 1 tablespoon Baking Powder Ensure it's fresh
  • 2 large Eggs Can substitute with flax eggs for a vegan version
  • 1 cup Buttermilk Swap with almond or soy milk plus vinegar for non-dairy
  • 1/2 cup Sour Cream Plain yogurt works as a substitute
  • 1 teaspoon Vanilla Extract Almond extract is an intriguing alternative
  • 1 teaspoon Salt Use standard table salt or sea salt
  • 1 cup Cranberry Sauce Ensure it's not too runny
  • 1/4 teaspoon Ground Green Cardamom Omit if unavailable or substitute with allspice
For the Crisp Topping
  • 1/2 cup All-Purpose Flour Can be replaced with gluten-free flour
  • 1/2 cup Brown Sugar Granulated sugar can be used as an alternative
  • 1 teaspoon Cinnamon Nutmeg can be used as a substitute
  • 1/4 teaspoon Salt Table or sea salt will work
  • 4 tablespoons Unsalted Butter Can substitute with coconut oil

Equipment

  • Muffin pan
  • Mixing bowls
  • Stand mixer
  • whisk

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together 1/2 cup of all-purpose flour, 1/2 cup of brown sugar, a pinch of salt, 1 teaspoon of cinnamon, and 1/4 teaspoon of cardamom. Pour in 4 tablespoons of melted unsalted butter and mix until the dry ingredients are combined and crumbly.
  2. Preheat your oven to 375°F (190°C) and line a muffin pan with cupcake liners.
  3. Combine 2 cups of all-purpose flour, 2 tablespoons of baking powder, and 1 teaspoon of cinnamon in a large mixing bowl. Cream together 1/2 cup of unsalted butter, 1/2 cup of white sugar, and 1/2 cup of brown sugar in a stand mixer until light and fluffy. Add in 2 large eggs, 1 cup of buttermilk, 1/2 cup of sour cream, and 1 teaspoon of vanilla extract until fully incorporated.
  4. Spoon about a tablespoon of muffin batter into each cupcake liner. Add a generous dollop of cranberry sauce, then top with more batter to completely encase the sauce followed by an extra spoonful of cranberry sauce. Sprinkle the prepared crumb topping over each muffin.
  5. Place the muffin pan in the preheated oven and bake for 20 to 25 minutes until the tops are golden brown.
  6. Remove the muffins from the oven and let them cool in the pan for 5 to 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure your cranberry sauce is thick enough; if it’s runny, simmer it down to avoid muffin leakage.

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