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Cranberry Sauce Coffee Cake Muffins

Cranberry sauce coffee cake muffins with a cinnamon streusel and a jewel-bright cranberry center. Baked until golden and tender with a clean toothpick, then finished with a light powdered sugar dusting.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For streusel
  • 0.33 cup flour
  • 0.33 cup brown sugar
  • 1 tsp cinnamon
  • 3 tbsp cold butter Cold, cubed.
For muffins
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup unsalted butter Melted.
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 1 tsp vanilla
  • 0.75 cup cranberry sauce Whole berry or homemade.
  • powdered sugar For dusting.

Equipment

  • 1 sheet pan

Method
 

Prep and streusel
  1. Preheat oven to 375F and line a 12-cup muffin tin.
  2. Rub cold butter into flour, brown sugar, and cinnamon until crumbly, then refrigerate while you mix the batter.
Mix muffin batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt in a bowl.
  2. Whisk melted butter, granulated sugar, eggs, sour cream, milk, and vanilla until smooth.
  3. Fold the dry ingredients into the wet ingredients until just combined; do not overmix.
Assemble and bake
  1. Fill each muffin cup halfway with batter.
  2. Spoon 1 tablespoon cranberry sauce into the center of each muffin.
  3. Cover each with the remaining batter so the cranberry sauce is mostly enclosed.
  4. Top each muffin with streusel from the refrigerator.
  5. Bake 20 to 22 minutes at 375F until a toothpick inserted in the center comes out clean.
  6. Let muffins cool briefly, then dust with powdered sugar.

Notes

Pro tip: refrigerating the streusel firms the butter so it bakes into crisp, cinnamon crumbs instead of melting into the batter. Store cooled muffins in an airtight container in the refrigerator up to 3 days; rewarm in the microwave for 10 to 20 seconds. Freeze up to 2 months—thaw overnight in the fridge and rewarm. For a lighter option, use low-fat sour cream (texture will be slightly softer but still works).