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Cranberry Sauce Coffee Cake Muffins

Cranberry sauce coffee cake muffins with a crumbly cinnamon streusel and a jewel-bright filling baked into fluffy centers. Golden tops, moist crumb, and a quick powdered-sugar dusting make them perfect for breakfast.
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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
  • 0.3333333333 cup flour
  • 0.3333333333 cup brown sugar
  • 1 tsp cinnamon
  • 3 tbsp cold butter keep cold for best crumb
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)
  • 0.25 cup powdered sugar for dusting use to finish

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375°F, then line a 12-cup muffin tin with paper liners (or lightly grease the cups) so the batter bakes evenly.
Make the cinnamon streusel
  1. Rub the cold butter into the flour, brown sugar, and cinnamon until crumbly, then refrigerate while you mix the batter to keep the streusel from melting.
Mix dry ingredients
  1. Whisk the all-purpose flour, baking powder, baking soda, cinnamon, and salt until evenly combined for consistent lift.
Mix wet ingredients
  1. Whisk the melted butter, granulated sugar, eggs, sour cream, milk, and vanilla until smooth and glossy.
Combine batter
  1. Fold the dry mixture into the wet mixture just until combined, keeping a few streaks of flour is fine to avoid overmixing.
Fill, top, and bake
  1. Fill each muffin cup halfway with batter, then add 1 tablespoon cranberry sauce to the center.
Finish and portion
  1. Cover each filling with the remaining batter so the cranberry sauce stays inside the muffin.
Add streusel topping
  1. Sprinkle streusel over the tops of the muffins so you get a crisp cinnamon crumb layer.
Bake until set
  1. Bake at 375°F for 20-22 minutes, until a toothpick inserted in the center comes out clean.
Serve
  1. Dust with powdered sugar after baking to create a bright, bakery-style finish.

Notes

Pro tip: refrigerating the streusel helps it bake into distinct crumbs instead of a melted layer. Store muffins in an airtight container in the refrigerator up to 3 days, or freeze up to 2 months (thaw overnight in the fridge). For a dairy-light swap, use plain Greek yogurt in place of the sour cream and unsweetened plant milk in place of milk, keeping the same amounts.