If you’ve ever stared at a bowl of leftover cranberry sauce after Thanksgiving wondering, “What on earth do I do with all this?”, friend… I’ve got you. These Leftover Cranberry Sauce Coffee Cake Muffins are the kind of sweet, cozy magic that turns post-holiday leftovers into something you’ll actually look forward to eating.
And because you know I’m all about stress-free, joy-filled cooking over at SlowCookersRecipes.com, this recipe fits right into that vibe. These muffins are tender, bakery-style beauties layered with tangy cranberry sauce and topped with a buttery crumb that tastes like a warm hug. Perfect for busy mornings, brunch with the family, or that 3 p.m. “I deserve a treat” moment. (Because you do.)
Table of Contents
Why You’ll Love These Leftover Cranberry Sauce Coffee Cake Muffins
These muffins check all the boxes for my favorite kind of recipe: easy, comforting, and absolutely mouthwatering.
- A delicious way to use leftover cranberry sauce
- Bakery-style crumb topping that gives the perfect sweet crunch
- Ready in 40 minutes—ideal for busy mornings
- Pairs perfectly with your favorite hot coffee or tea
- Family-friendly and kid-approved
- No complicated techniques—just simple ingredients and simple steps
Honestly, these saved me the week after Thanksgiving when my fridge looked like a cranberry crime scene. One batch and suddenly everything felt back in order.
Ingredients You’ll Need
Crumb Topping
- ½ cup all-purpose flour
- ⅓ cup light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground green cardamom
- pinch of salt
- ⅓ cup unsalted butter, melted
Coffee Cake Muffins
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter
- 1 cup white sugar
- ⅓ cup light brown sugar
- 2 eggs
- ¼ teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup sour cream
- 1 cup leftover cranberry sauce
How to Make Leftover Cranberry Sauce Coffee Cake Muffins
These steps keep things simple—because no one needs complicated instructions, especially the week after a holiday.
1. Make the Crumb Topping
This is the magic that gives each muffin that irresistible coffee-cake personality.
- In a mixing bowl, whisk together flour, brown sugar, cinnamon, cardamom, and salt.
- Pour in the melted butter and stir until it forms clumps.
- Set aside to hydrate while you prep the batter.
(If it looks too buttery—don’t panic. That just means it’ll taste fantastic.)
2. Prep the Batter
- Preheat oven to 375°F and line a 12-cup muffin pan with liners.
- In a bowl, whisk together flour, baking powder, and cinnamon.
- In a stand mixer, beat butter, white sugar, and brown sugar on medium until pale and fluffy (about 2–3 minutes).
- Beat in eggs one at a time.
- Add buttermilk, sour cream, and vanilla extract. Mix until smooth.
- Turn mixer to low and add dry ingredients. Mix only until combined—overmixing turns muffins into bricks, and we want clouds.
3. Layer the Muffins
This step gives every bite a ribbon of sweet-tart cranberry goodness.
- Add 1 tablespoon batter to each liner and spread it to the edges.
- Drop ½ tablespoon cranberry sauce in the center of each.
- Fill liners to the top with more batter, covering the cranberry sauce completely.
- Add a small spoonful of cranberry sauce on top (because more is more).
- Press 2–3 tablespoons of crumb topping onto each muffin.
4. Bake
Bake for 20–25 minutes, or until the tops are lightly golden and a toothpick comes out clean.
Let them rest 5–10 minutes before removing from the pan. Serve warm or at room temp—either way, they’re irresistible.
How to Make Cranberry Sauce for Muffins
If you’re in the mood for baking cranberry-filled muffins but don’t have leftover sauce on hand, making your own is incredibly simple — and totally worth it. You can even use my delicious Spiced Ginger Cranberry Sauce recipe (feel free to replace the link placeholder with your actual post URL). It’s festive, cozy, and adds such a lovely depth of flavor to these muffins.
Imagine three mini cocottes filled with warm, spiced cranberry sauce — that’s the vibe here. The sauce is thick, glossy, and perfect for baking.
A Few Helpful Tips
- Keep it thick. You’ll want to make sure your cranberry sauce isn’t runny, or it may leak out of the muffin while baking. If it seems thin, just simmer it for a few extra minutes until it thickens.
- Want a citrusy twist? Add 1 teaspoon of orange zest to the sauce if yours doesn’t already include orange juice. It brightens the flavor beautifully and pairs so well with the crumb topping.
Once your sauce is ready and cooled, simply use it exactly the same way you’d use leftover cranberry sauce in the recipe — layer it in the middle of the batter and enjoy that sweet-tart swirl in every bite.
Helpful Tips for the Best Muffins
- Don’t skip the sour cream. It keeps the muffins impossibly soft.
- Press the crumb gently into the batter so it doesn’t fall off.
- Leftover cranberry sauce consistency varies. If yours is super runny, add a tiny spoonful of flour to thicken it before layering.
- Your kitchen will smell like a bakery married Christmas morning. Consider this your warning.
And if your crumb topping looks too clumpy or too loose—relax. It’s coffee cake, not a job interview.
A Little Story From My Kitchen
I first made these after a long week of hosting—kids running around, family everywhere, and me wondering why the dishwasher seemed to be running 24/7. I opened the fridge and spotted the cranberry sauce that nobody touched after dinner. Instead of letting it languish, I whipped up a batch of these muffins. The house smelled dreamy, the kids devoured them, and I remembered why I love creating little comfort moments in the kitchen… even in the chaos.
FAQs About Leftover Cranberry Sauce Coffee Cake Muffins
Can I substitute the cranberry sauce?
Absolutely! Use raspberry jam, blueberry preserves, or leftover cherry pie filling.
Can I freeze these muffins?
Yes! Freeze baked muffins for up to 3 months. Warm in the microwave for 20–30 seconds.
How should I store leftovers?
Keep them in an airtight container for 3 days at room temp or 1 week in the fridge.
Can I prepare the batter ahead of time?
Yes—freeze the muffin batter (in liners) for up to 3 weeks. Thaw before baking.
Bring Cozy Comfort to Your Table
These Leftover Cranberry Sauce Coffee Cake Muffins turn holiday extras into something truly wonderful. Whether you’re savoring a quiet morning coffee, feeding hungry kids before school, or just trying to use up those Thanksgiving leftovers without another casserole—they’re the perfect mix of comfort, flavor, and ease.
Make a batch, share them, savor them… and maybe look forward to leftover cranberry sauce from now on.
More Delicious Holiday Treats You’ll Love
If these cozy muffins sparked your craving for more festive flavors, here are a few reader-favorite recipes you might enjoy exploring next. Each one brings its own holiday charm—whether you’re looking to use up leftover cranberry sauce, add something special to your holiday table, or treat your family to a warm, comforting bake.
- For another cranberry-kissed dessert that pairs beautifully with coffee, try these buttery, melt-in-your-mouth Orange Cranberry Shortbread Cookies.
- If you’re still swimming in leftover cranberry sauce, you’ll absolutely love the sweet-tangy layers in this comforting Cranberry Cream Cheese Crumb Pie.
- Craving something warm and cozy for holiday mornings? This fragrant, delicate Christmas Bread is a beautiful addition to any breakfast spread.
- For holiday appetizers that always impress, you’ll adore the gooey, golden Cranberry Brie Crescent Wreath or these bite-sized, party-perfect Baked Cranberry Brie Bites.
- If you’d love a savory-sweet twist, these festive Christmas Cranberry Meatballs make an unforgettable holiday party dish.
- And for those who can’t resist a beautiful cranberry dessert, don’t miss the creamy, elegant Cranberry Custard Pie or this irresistible Turkey Cranberry Crescent Ring for an easy, crowd-pleasing meal.
Feel free to mix, match, and bake your way through the season—there’s always something delicious waiting in your kitchen!
Print
Leftover Cranberry Sauce Coffee Cake Muffins: Cozy, Bakery-Style Bliss
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
Bakery-style coffee cake muffins layered with sweet-tart leftover cranberry sauce and topped with a buttery crumb. Soft, cozy, and perfect for breakfast or a holiday treat.
Ingredients
Crumb Topping
½ cup all-purpose flour
⅓ cup light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground green cardamom
Pinch of salt
⅓ cup unsalted butter, melted
Coffee Cake Muffins
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
½ cup unsalted butter
1 cup white sugar
⅓ cup light brown sugar
2 eggs
¼ teaspoon vanilla extract
½ cup buttermilk
½ cup sour cream
1 cup leftover cranberry sauce
Instructions
Preheat oven to 375°F. Line a 12-cup muffin pan with liners.
Make crumb topping: In a bowl, whisk together flour, brown sugar, cinnamon, cardamom, and salt. Stir in melted butter until crumbly. Set aside.
Dry ingredients: In another bowl, whisk flour, baking powder, and cinnamon.
Cream butter & sugar: In a stand mixer, beat butter, white sugar, and brown sugar for 2–3 minutes until light and fluffy.
Add eggs one at a time, then mix in buttermilk, sour cream, and vanilla extract.
Add dry ingredients to wet ingredients on low speed just until combined—do not overmix.
Add 1 tablespoon of batter to each muffin liner and spread to edges.
Add ½ tablespoon of cranberry sauce to the center, then fill with more batter to the top, fully covering the sauce.
Add a small spoon of cranberry sauce on top of each muffin.
Press 2–3 tablespoons of crumb topping onto each muffin.
Bake 20–25 minutes or until lightly golden and a toothpick comes out clean.
Rest muffins 5–10 minutes before removing from pan. Enjoy warm or room temp.
Notes
Store muffins in an airtight container for 3 days at room temp or 1 week refrigerated.
Freeze baked muffins for up to 3 months.
If your cranberry sauce is runny, simmer a few extra minutes to thicken.
For a citrus twist, add 1 teaspoon orange zest to your cranberry sauce.
Muffin batter freezes well for 3 weeks—thaw before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert, Holiday Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 428 kcal
- Sugar: 33 g
- Sodium: 138 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 68 mg