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Looking for ways to use leftover cranberry sauce? Look no further, here's a little treat we whipped up today.

Cranberry sauce is a divisive holiday condiment in our house. My husband and kids don't care for it. They won't even try it! I on the other hand, cannot go without it. It's like my holiday security blanket. It holds sentimental value for me. Nonetheless, I end up eating the leftovers all by myself. I figured I could try to bake something with it and trick them into eating it. 😉

Cranberry Sauce Coffee Cake Muffins

Recipe makes 12 muffins. Double ingredients for 24 muffins.



  • 1 ½ cups all-purpose flour

  • ½ cup brown sugar

  • 2 teaspoons baking powder

  • ¼ teaspoon baking soda

  • ⅛ teaspoon salt

  • 1 teaspoon cinnamon

  • ¾ cup milk (I used 2%)

  • 5 tablespoons unsalted butter

  • 2 eggs

  • 2 teaspoons vanilla extract

  • leftover cranberry sauce, about 3/4 cup

Streusel Topping

  • ⅓ cup all-purpose flour

  • 2 tablespoons brown sugar, packed

  • 1 tablespoon granulated sugar

  • ½ teaspoon cinnamon

  • 2 tablespoons melted butter

Glaze Drizzle

  • ¼ cup powdered sugar

  • ½ teaspoon vanilla extract

  • 1 tablespoon milk (double if using cream since it's thicker)

First things first, this recipe includes leftover homemade cranberry sauce. Please note, I didn't actually measure how much I had, or what I used. I grabbed a spoon and added a dollop to each muffin. My two cents, add more. Aim for a decent tablespoon of cranberry sauce for a nice swirl throughout.


  1. Preheat oven to 375 degrees, spray/grease muffin tin, line with cupcake liners, and set aside.

  2. In a large bowl, combine muffin dry ingredients. Whisk flour, brown sugar, baking powder, baking soda, cinnamon and salt. Create a little well (hole) in the center and set aside.

  3. In a smaller bowl, combine wet muffin ingredients. Whisk milk, butter, eggs and vanilla until smooth. Pour wet mixture into the well of dry bowl and mix until smooth. Batter will be on the thicker, stickier side. I mixed by hand with a wooden spoon. A hand mixer works too.

  4. Streusel topping, combine flour, sugars, and cinnamon in a medium bowl. Add melted butter and stir with a fork until the mixture is crumbly and moist. Set aside.

  5. Scoop about 1 tablespoons of batter into each muffin, followed by a tablespoon of cranberry sauce, and another tablespoon of batter on top. With a toothpick or screwer, swirl the mixture. Don't worry if it's not pretty.

  6. Sprinkle about a tablespoon of crumb streusel topping on top of each muffin, completely covering the tops.

  7. Bake muffins for 17-20 minutes until the tops are golden and when a toothpick inserted in the middle comes out clean. Remove, cool and place muffins on a cooling rack for glaze. Linked my cooling racks here.

  8. Drizzle a little glaze over each muffin. Cool for glaze to set, about 5 minutes should do the trick.

This was the final product. As you can see, my little dollop of cranberry sauce stayed at the top of the muffin, add more. Oh and guess what? The kids ate them all! They'll be a part of the dessert table next year for sure.

Happy Holiday friends!

Xx Dee

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