Steam of tart cranberry mingles with warm vanilla as you bite into a tender crumb studded with ruby-red swirls. I first made these Leftover Cranberry Sauce Coffee Cake Muffins on a Thanksgiving morning, scraping every last spoonful of sauce from the jar. After three playful trials I learned that a brief rest of the batter gives a silkier interior and that layering the swirl mixture just so creates those glossy pockets of fruit in every bite.
Why You’ll Love Leftover Cranberry Sauce Coffee Cake Muffins
- Transforms leftover cranberry sauce into a flavorful breakfast treat
- Bright tartness balanced with a tender, moist crumb
- Ready from mixing bowl to oven in under 10 minutes
- A nod to holiday traditions and resourceful cooking
A Little Background
One brisk November afternoon, I stared at a half-empty jar of cranberry sauce and remembered a recipe from Masala & Chai. I whisked, folded, and baked my way through three versions, discovering that letting the mixed batter rest for 10 minutes at room temperature produced more even air pockets. The reaction between the sauce’s acidity and the baking soda gave the muffins a gentle lift, and cooling them fully before wrapping kept the crumb from turning gummy.
Key Ingredients for Leftover Cranberry Sauce Coffee Cake Muffins
- All-purpose flour: Provides structure; swap half for whole-wheat pastry flour for nuttiness.
- Granulated sugar: Balances tart berry notes; can use coconut sugar for a deeper flavor.
- Baking powder & baking soda: Dual leaveners give lift and tender crumb.
- Leftover cranberry sauce: Adds moisture and bright tang; chunky or smooth both work.
- Vegetable oil: Keeps muffins moist; replace with melted butter if preferred.
- Milk: Hydrates the batter; buttermilk swap adds a subtle tang.
How to Make Leftover Cranberry Sauce Coffee Cake Muffins
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups (240g) all-purpose flour, 1 cup (200g) granulated sugar, ½ teaspoon baking soda, 2 teaspoons baking powder, and ½ teaspoon salt until evenly blended.
- In a separate bowl, combine 1 large egg (lightly beaten), 1 cup (240ml) leftover cranberry sauce, ¼ cup (60ml) milk, ¼ cup (60ml) vegetable oil, and 1 teaspoon vanilla extract. Whisk until smooth, then pour into the dry ingredients and stir just until no streaks of flour remain.
- For plain muffins, scoop batter into the tin and bake 15–17 minutes until a toothpick comes out clean. For the swirl version, in a small bowl stir together ½ cup (120ml) cranberry sauce, 2 tablespoons sugar, and 1 tablespoon softened butter. Divide half the batter into each cup, top with a teaspoon of swirl mixture, then spoon remaining batter on top; swirl gently with a toothpick. Bake 16–18 minutes until tops spring back.
Pro Tips & Troubleshooting
- Gently fold the batter: overmixing develops gluten and yields a dense muffin.
- If tops crack too wildly, lower oven temperature by 25°F and extend bake time by a few minutes.
- Stir in orange zest or a pinch of cinnamon into the swirl for a seasonal twist.
- Want more? Double the recipe across two tins—bake one and freeze the other for later.
Storage & Make-Ahead Guide
Once cooled completely, store muffins in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 3 months. To reheat, warm in a 350°F oven for 5 minutes or microwave for 20 seconds. Food safety: Refrigerate within 2 hours of baking to slow bacterial growth. During my tests, sealing muffins only after full cooling kept them from sweating and turning soggy.
Serving Suggestions
Serve warm with a dollop of crème fraîche or a smear of mascarpone. A drizzle of simple vanilla glaze or a sprinkle of toasted almonds adds extra crunch. Pair with a steaming mug of coffee or spiced chai for a cozy treat.
Frequently Asked Questions
- How do I use leftover cranberry sauce in muffins? Stir it into your wet ingredients to add moisture, flavor, and color—chunky or smooth works.
- Can I use canned cranberry sauce instead of homemade? Yes. The gelatinized texture holds up well; just mash any large chunks if you prefer a smoother swirl.
- Why are my muffins dense? Overmixing activates the gluten. Stir until just combined, then stop to keep them light.
- How should I store cranberry muffins? Keep at room temperature in an airtight container up to 48 hours, then move to the fridge.
- Can I freeze leftover cranberry sauce muffins? Absolutely. Freeze individually wrapped muffins for up to 3 months; thaw at room temperature.
- What can I use instead of vegetable oil? Melted butter or coconut oil in equal amounts both deliver great moisture.
Final Thoughts
These Leftover Cranberry Sauce Coffee Cake Muffins are my go-to when I want something cozy and bright out of my holiday leftovers. Each batch brings the tang of cranberry swirls and a tender, buttery crumb that never lasts long. I can’t wait to hear how you’ve tweaked this in your kitchen—drop a comment and let me know your favorite twist!
More Recipes You’ll Love
- Cranberry Sauce Recipe – whip up your own tart-sweet sauce when you don’t have leftovers
- Cranberry Cream Cheese Crescent Bites – another clever way to use leftover cranberry swirls in a flaky pastry
- Pumpkin Cream Cheese Muffins for a Cozy Fall Treat – spiced, tender muffins that celebrate seasonal flavors
- Banana Bread Recipe – a classic quick bread perfect for ripe fruit and easy breakfasts
Leftover Cranberry Sauce Coffee Cake Muffins
Ingredients
Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 teaspoon baking soda
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 egg lightly beaten
- 1 cup leftover cranberry sauce
- 0.25 cup milk
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
Swirl Topping
- 0.5 cup leftover cranberry sauce
- 2 tablespoons granulated sugar
- 1 tablespoon butter softened
Instructions
Batter
- Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until evenly blended.
- In another bowl, combine the beaten egg, cranberry sauce, milk, oil, and vanilla; whisk until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix.
Swirl Topping
- In a small bowl, stir together cranberry sauce, sugar, and softened butter until evenly mixed.
Assembly & Bake
- Divide half the batter among the muffin cups, top each with about 1 teaspoon of the swirl mixture, then spoon the remaining batter on top and swirl gently with a toothpick.
- Bake for 16–18 minutes until the tops spring back and a toothpick inserted comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before storing.