Making coffee cake muffins using leftovers is a clever way to reduce food waste while enjoying a tasty treat. These muffins incorporate cranberry sauce, adding a tart flavor that balances the sweetness of the cake. They’re great for breakfast or a snack and can be prepared quickly.
Why you’ll love this dish
The muffins are moist, flavorful, and easy to make. They offer a delightful mix of textures with a soft crumb and a touch of crunch from the topping.
"These muffins transformed our leftover sauce into something special!"
Using leftovers saves time while delivering delicious results.
The cooking process explained
These muffins come together in a few simple steps. You’ll mix the dry ingredients, combine them with wet ingredients and cranberry sauce, and bake until golden brown.
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min
Gather these items
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cranberry sauce
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional)
Note: Substitute applesauce for vegetable oil for a lower-fat option.
Step-by-step instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine cranberry sauce, oil, egg, and vanilla.
- Pour the wet ingredients into the dry ingredients, mixing until just combined; do not overmix.
- Fold in nuts if using.
- Fill muffin cups about two-thirds full with batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let cool for 5 minutes before transferring muffins to a wire rack.
Best ways to enjoy it
Enjoy these muffins warm with butter. They’re also great alongside coffee or tea. For extra sweetness, drizzle with a simple icing made from powdered sugar and milk.
Storage and reheating tips
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months. Reheat in the microwave or toaster oven until warmed through.
Helpful cooking tips
Check for doneness with a toothpick, as ovens vary. If overbaking, muffins can become dry.
Use leftover cranberry sauce to add moisture and flavor.
Creative twists
Substitute blueberry or raspberry sauce for a different fruit flavor. Add spices like cinnamon or nutmeg for warmth. Top with a crumb topping for a crunchy finish.
FAQ
Can I make these muffins gluten-free?
Yes, use a gluten-free flour blend in place of all-purpose flour.
What can I do with leftover muffins?
Store them as directed or use them to make a bread pudding.
How do I know when they’re done?
Muffins are done when a toothpick inserted in the center comes out clean.
Cranberry Sauce Coffee Cake Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delicious coffee cake muffins made with leftover cranberry sauce, perfect for breakfast or as a snack.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cranberry sauce
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine cranberry sauce, oil, egg, and vanilla.
- Pour the wet ingredients into the dry ingredients, mixing until just combined; do not overmix.
- Fold in nuts if using.
- Fill muffin cups about two-thirds full with batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let cool for 5 minutes before transferring muffins to a wire rack.
Notes
For a lower-fat option, substitute applesauce for vegetable oil. Muffins are best enjoyed warm with butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: muffins, cranberry, coffee cake, breakfast, snack