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5.0 from 6 votes

Cranberry Sauce Muffins

These Cranberry Sauce Muffins are perfect for when you find yourself with leftover cranberry sauce! Impossibly soft and fluffy pumpkin muffins are swirled with cranberry sauce and topped with a cinnamon coffee cake streusel that will leave you swooning!

Prep Time
12 mins
Cook Time
12 mins
Total Time
36 mins
Servings: 6 muffins
Calories: 368 kcal
Course: Breakfast , Bread
Cuisine: American

Ingredients

  • ½ cup canned pumpkin puree (120 grams)
  • ⅓ cup avocado oil
  • ⅓ cup milk
  • 1 large egg
  • 1 tsp pure vanilla extract
  • ½ cup granulated sugar (100 grams)
  • 1 cup all-purpose flour (120 grams)
  • 1 tsp ground cinnamon
  • ¼ tsp pumpkin spice (optional)
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ⅓-½ cup whole berry or smooth cranberry sauce
CINNAMON COFFEE CAKE STREUSEL
  • 2 TBSP unsalted butter (28 grams) melted
  • ⅓ cup all-purpose flour (40 grams)
  • ¼ cup brown sugar (50 grams)
  • ½ tsp ground cinnamon
  • ⅛ tsp salt

Instructions

    Cup of Yum
  1. Preheat oven to 400℉.
  2. Line a 6 or 12 cavity muffin tin with 6 tulip-style parchment paper liners (tall bakery muffins) or 8-9 standard parchment paper liners. Set aside.
  3. Set out milk, egg, and cranberry sauce to reach room temperature.
MAKE THE STREUSEL
  1. Do this step first to allow the streusel time to dry out a bit.
  2. Melt butter.
  3. In a small bowl combine flour, brown sugar, cinnamon, and salt. Mix well.
  4. Pour butter over streusel mixture and mix with a fork until it resembles small crumbs.
PREP MUFFIN BATTER
  1. Add wet ingredients to a large mixing bowl: pumpkin, eggs, oil, milk, and vanilla. Next add 1/2 cup of granulated sugar and mix well with a metal whisk.
  2. In a medium mixing bowl, combine flour, cinnamon, baking powder, baking soda, and salt in medium bowl. Mix to evenly distribute ingredients.
  3. Add flour mixture to pumpkin mixture and stir with metal whisk until ingredients are evenly incorporated but not overmixed. Batter will be thick with a few small lumps remaining.
  4. OPTIONAL: for extra tall muffins, allow batter to rest for 15-20 minutes.
  5. Scoop batter into prepared muffin cups, adding a little over ¼ cup to each when making 6 tall muffins *OR* around 3 TBSP if making 8-9 smaller muffins.
  6. Top each muffin with cranberry sauce and gently spread it in an even layer.
  7. Top each muffin with streusel.
READY TO BAKE?
  1. Place muffin tray on the center rack with oven preheated to 400℉. As soon as you close the door, reduce the heat to 350℉. For 6 tall muffins: Bake for 24-26 minutes, checking for doneness with a toothpick inserted to the center of the muffin. For 8-9 smaller muffins, check muffins at 22-23 minutes.
  2. Allow muffins 10 minutes to cool in the pan for best results. Then remove and transfer to a wire cooling rack to finish cooling before diving in. (Flavors will be more pronounced once fully cooled.) Enjoy!

Notes

  • If you use the print button to double the recipe to yield 12 muffins, you will want to manually adjust and double the gram measurements in parenthesis.
  • Nutrition Facts below are estimated per muffin (when making 6 muffins) using an online recipe nutrition calculator. Adjust as needed and enjoy!
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Nutrition Information

Calories 368kcal (18%) Carbohydrates 50g (17%) Protein 5g (10%) Fat 17g (26%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0.2g Cholesterol 38mg (13%) Sodium 212mg (9%) Potassium 153mg (4%) Fiber 2g (8%) Sugar 27g (54%) Vitamin A 3361IU (67%) Vitamin C 1mg (1%) Calcium 59mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6muffins

Amount Per Serving

Calories 368

% Daily Value*

Calories 368kcal 18%
Carbohydrates 50g 17%
Protein 5g 10%
Fat 17g 26%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 0.2g 10%
Cholesterol 38mg 13%
Sodium 212mg 9%
Potassium 153mg 3%
Fiber 2g 8%
Sugar 27g 54%
Vitamin A 3361IU 67%
Vitamin C 1mg 1%
Calcium 59mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.