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Cranberry Sauce Coffee Cake Muffins

Cranberry sauce coffee cake muffins with a crumbly cinnamon streusel and a jewel-bright cranberry center. Baked until golden with a toothpick-clean finish, then dusted with powdered sugar for a bakery-style top.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Streusel
  • 0.3333333333 cup flour For streusel topping.
  • 0.3333333333 cup brown sugar For streusel topping.
  • 1 tsp cinnamon For streusel topping.
  • 3 tbsp cold butter Stays cold for a crumbly streusel.
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.
  • 0.05 cup powdered sugar For dusting.

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep
  1. Preheat oven to 375F and line a 12-cup muffin tin.
  2. Make streusel by rubbing cold butter into flour, brown sugar, and cinnamon until crumbly, then refrigerate.
Mix 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 in a separate bowl until smooth.
  3. Fold dry ingredients into wet ingredients until just combined, with no visible dry flour.
Fill and bake
  1. Fill each muffin cup halfway with batter.
  2. Spoon 1 tablespoon cranberry sauce into the center of each muffin, keeping it from touching the edges.
  3. Cover each cranberry-filled center with the remaining batter.
  4. Top each muffin with the refrigerated streusel.
  5. Bake 20-22 minutes, until a toothpick comes out clean.
Finish
  1. Dust the muffins with powdered sugar once cooled slightly.

Notes

Pro tip: refrigerating the streusel helps it bake into crisp crumbs instead of melting into a uniform layer. Store leftovers in an airtight container in the fridge for up to 3 days; freeze muffins for up to 2 months. For a lighter option, replace sour cream with plain Greek yogurt for a similar tangy texture.