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Cranberry Sauce Coffee Cake Muffins

Cranberry sauce coffee cake muffins with a cinnamon streusel and jewel-bright cranberry center. Tender, bakery-style crumb bakes up golden with a toothpick-clean finish and a 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: 310
Ingredients Equipment Method Notes

Ingredients
  

For streusel
  • 0.3333333333 cup flour Use all-purpose flour.
  • 0.3333333333 cup brown sugar
  • 1 tsp cinnamon
  • 3 tbsp butter Cold butter, cut into small pieces.
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 and slightly cooled.
  • 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.
  • 1 powdered sugar For dusting, to taste.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375F and line a 12-cup muffin tin with paper liners or lightly grease it.
  2. Make streusel by rubbing cold butter into flour, brown sugar, and cinnamon until crumbly, then refrigerate while you mix the batter.
Mix the batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt in a bowl until evenly combined.
  2. Whisk melted butter, granulated sugar, eggs, sour cream, milk, and vanilla until smooth.
  3. Fold the dry ingredients into the wet ingredients just until combined, keeping the batter slightly thick.
Assemble and bake
  1. Fill each muffin cup halfway with batter.
  2. Add about 1 tablespoon cranberry sauce to the center of each muffin.
  3. Cover with remaining batter so the cranberry filling is mostly enclosed.
  4. Top each muffin with the chilled streusel.
  5. Bake for 20-22 minutes at 375F until a toothpick comes out clean.
  6. Let the muffins cool briefly, then dust with powdered sugar before serving.

Notes

For the best crumble, keep the streusel chilled right up until it goes on the muffins so the topping stays sandy instead of melting. Store airtight at room temperature for up to 2 days or refrigerate for up to 4 days; freeze up to 2 months. For a lighter option, use low-fat sour cream while keeping the batter texture and bake time the same.