The aroma of freshly baked Leftover Cranberry Sauce Coffee Cake Muffins wafting through your kitchen is an experience you simply can’t miss. Imagine sinking your teeth into a warm, moist muffin bursting with the tart sweetness of cranberry sauce, topped with a crumbly streusel that makes each bite feel like a hug from Grandma.
If you think leftover cranberry sauce can only sit forlornly in the fridge until next Thanksgiving, think again! This recipe transforms it into breakfast perfection or an afternoon snack that will make you the star of any coffee klatch. You’re not just baking muffins; you’re creating a flavor-packed joy bomb that’ll have everyone asking for seconds.
Why You'll Love This Recipe
- This delightful muffin recipe is easy to whip up even for beginner bakers
- Each muffin bursts with sweet and tart flavors that dance on your palate, making them visually appealing with their golden tops
- They are versatile enough to enjoy at breakfast or as a mid-afternoon treat with tea or coffee
Ingredients for Leftover Cranberry Sauce Coffee Cake Muffins
Here’s what you’ll need to make this delicious dish:
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All-Purpose Flour: The base of our muffins; you can use whole wheat flour for a healthier alternative.
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Granulated Sugar: Adds sweetness and helps create that perfect muffin texture.
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Baking Powder: Provides the lift needed for those fluffy muffins we crave.
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Baking Soda: Works alongside the baking powder to ensure a light and airy texture.
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Salt: Just a pinch enhances all of the other flavors in the muffins.
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Eggs: Bind everything together while adding moisture and richness to the muffins.
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Vegetable Oil: Keeps the muffins moist and tender; melted butter can also be used for extra flavor.
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Milk: A splash helps achieve the perfect batter consistency; feel free to use dairy-free alternatives.
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Leftover Cranberry Sauce: The star ingredient that gives these muffins their unique flavor profile!
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Cinnamon: Adds warmth and depth, making every bite feel like a cozy hug.
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Topping (Optional): Chopped nuts or oats can add extra crunch if desired.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Leftover Cranberry Sauce Coffee Cake Muffins
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). While it warms up, line a muffin tin with paper liners or spray it with nonstick cooking spray so nothing sticks.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together your all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cinnamon. Make sure there are no lumps—nobody wants surprise clumps of baking powder in their muffin!
Step 3: Mix Wet Ingredients
In another bowl, beat together your eggs before adding vegetable oil and milk. Then stir in that luscious leftover cranberry sauce until everything is well combined.
Step 4: Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients and mix gently until just combined. Avoid over-mixing; we want our muffins fluffy, not dense!
Step 5: Fill Muffin Tins
Scoop generous portions of batter into your prepared muffin tin—about two-thirds full should do it. If you’re feeling fancy (and who doesn’t?), sprinkle some chopped nuts or oats on top.
Step 6: Bake
Place your muffin tin in the preheated oven and bake for about 20-25 minutes. The tops should be golden brown and a toothpick inserted into the center should come out clean.
Serve warm with a cup of coffee or tea for that extra cozy vibe! These Leftover Cranberry Sauce Coffee Cake Muffins are perfect for brunch gatherings or as an afternoon pick-me-up. Enjoy every delightful bite!
You Must Know
- Leftover Cranberry Sauce Coffee Cake Muffins are the perfect solution for those extra holiday cranberry sauces lingering in your fridge
- These muffins blend sweet and tangy flavors, making them an incredible breakfast or snack option that can even impress unannounced guests
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C). Mix the dry ingredients first, followed by the wet ones, ensuring a smooth batter. Fold in the leftover cranberry sauce last to maintain its chunky goodness. Bake until golden brown for perfect muffins.
Add Your Touch
Feel free to replace the cranberry sauce with any jam or fruit preserves you have on hand. Add nuts, chocolate chips, or spices like cinnamon for an extra flavor twist. You can also swap milk for plant-based options to suit your dietary preferences.
Storing & Reheating
Store your leftover cranberry sauce coffee cake muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped. Reheat in the microwave for about 20 seconds to enjoy warm and fresh.
Chef's Helpful Tips
- Use room temperature ingredients for a smoother batter and better rise
- Don’t overmix; gently fold to keep your muffins light and fluffy
- Experiment with adding zest from orange or lemon to brighten up the flavors
Sometimes I whip up these muffins when my friends come over unexpectedly, and they never fail to impress! Their sweet aroma fills the kitchen, turning casual catch-ups into mini celebrations.
FAQs :
What are Leftover Cranberry Sauce Coffee Cake Muffins?
Leftover Cranberry Sauce Coffee Cake Muffins are a delightful breakfast treat that transforms unused cranberry sauce into a moist and flavorful muffin. This recipe combines the rich flavors of coffee cake with the tartness of cranberry sauce, resulting in a unique and delicious option for using up holiday leftovers. They are perfect for enjoying with your morning coffee or as an afternoon snack.
How do I store Leftover Cranberry Sauce Coffee Cake Muffins?
To keep your Leftover Cranberry Sauce Coffee Cake Muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing them. Wrap each muffin tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to three months and thawed when you’re ready to enjoy them again.
Can I customize the recipe for Leftover Cranberry Sauce Coffee Cake Muffins?
Absolutely! You can customize your Leftover Cranberry Sauce Coffee Cake Muffins by adding nuts, such as walnuts or pecans, for added crunch. You can also mix in chocolate chips for a sweeter treat or swap out the cranberry sauce with other fruit preserves. The flexibility of this recipe makes it easy to adjust according to your taste preferences.
What can I serve with Leftover Cranberry Sauce Coffee Cake Muffins?
Leftover Cranberry Sauce Coffee Cake Muffins pair wonderfully with various accompaniments. Enjoy them with a hot cup of coffee or tea for breakfast or brunch. For a heartier meal, serve them alongside yogurt or cottage cheese topped with fresh fruits. Drizzling some honey or maple syrup over the muffins can also enhance their flavor and make them extra indulgent.
Conclusion for Leftover Cranberry Sauce Coffee Cake Muffins :
In summary, Leftover Cranberry Sauce Coffee Cake Muffins offer a delicious way to repurpose leftover cranberry sauce into a delightful treat. With their moist texture and unique flavor profile, these muffins make an excellent addition to any breakfast table or snack time. Storing options allow you to enjoy them later, while customization possibilities encourage creativity in the kitchen. Bake a batch today and savor the delightful combination of tart cranberries and sweet coffee cake!
Leftover Cranberry Sauce Coffee Cake Muffins
- Total Time: 40 minutes
- Yield: Approximately 12 muffins 1x
Description
Leftover Cranberry Sauce Coffee Cake Muffins are a delightful way to transform holiday leftovers into a scrumptious breakfast or snack. These moist, fluffy muffins are bursting with the tart sweetness of cranberry sauce, perfectly balanced by a crumbly streusel topping. Easy to make and deliciously versatile, they’re sure to impress at any gathering or casual coffee break.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1/4 cup vegetable oil
- 1/4 cup milk (or dairy-free alternative)
- 3/4 cup leftover cranberry sauce
- 1/2 tsp ground cinnamon
- Optional: chopped nuts or oats for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until no lumps remain.
- In another bowl, beat the egg, then add the vegetable oil and milk. Mix in the cranberry sauce until well combined.
- Pour the wet mixture into the dry ingredients and mix gently until just combined; do not over-mix.
- Divide the batter evenly among muffin cups, filling them about two-thirds full. Add optional toppings if desired.
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean from the center.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 170
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
