Leftover Cranberry Sauce Muffins with Streusel Topping

Grab that leftover cranberry sauce and make these sweet and tart cranberry sauce muffins. They make a great breakfast or brunch!

Last year I got fed up with all the leftover cranberry sauce so for months after, I tried sticking it in and on everything trying to find the best ways to use it. You can only eat leftover Thanksgiving turkey sandwiches for so many days before you’re totally burned out. In fact, our leftover Thanksgiving turkey sliders is a fabulous way to use leftover cranberry sauce, but I still wanted to find something different. These heavenly cranberry sauce muffins with streusel crumb topping were born.

Recommended Equipment

• Muffin Tin
• Stand Mixer

Before You Begin…

Make sure you have your cranberry sauce ready to go. Hopefully you have leftovers from Thanksgiving so this step is already done. You can make it homemade or use store bought cranberry sauce. I’ve linked to our homemade cranberry sauce recipe in the recipe card.

What Do I Need to Make Cranberry Sauce Muffins?

I’m going to divide the list of ingredients up between the streusel topping and the muffin batter. Jump on the streusel topping first…

For the Streusel

• All-Purpose Flour: gives the streusel topping structure
• Light Brown Sugar: adds sweetness and rich flavor
• Kosher Salt: enhances all the flavors
• Cinnamon: adds warmth and that classic fall flavor
• Ground Cardamom: I love the flavor of a little cardamom with cranberry sauce!
• Butter: binds the streusel together, the key to a good streusel

For the Batter

• Sugar: adds sweetness and balances out the tart cranberry sauce
• Vegetable Oil: adds needed fat and moisture to the muffins
• Eggs: give the muffins structure and rise
• <

Easy One Bowl Banana Muffin Recipe

This banana muffin recipe is so easy it can be made all in one bowl and creates the most tender and tasty banana muffins! You can keep them simple or pile in delicious add-ins.

Using heavily freckled bananas and never blackened bananas is the key to the most soft and moist banana bread muffins you’ll ever devour. All you need to make these banana muffins recipe is 30 minutes!

Last year we were visiting with my brother-in-law’s family post baptism for his 8 year old daughter when his mother-in-law busted out a tray of banana bread. It was so, so soft and moist and I loved the hint of coconut oil.

We are obsessed with banana bread recipes here, but there is something so convenient and portable about a muffin. I decided that this new banana bread recipe would make the perfect muffins and the rest is history!

Ingredients for Banana Muffins

Making this muffin recipe is so easy, and the ingredients list almost all comes from the pantry. That makes it so easy to whip up for breakfast or an after school snack. Here is what you will need:

• Coconut Oil: I love the little hint of coconut flavor in that coconut oil adds, but you can use canola oil if you need a substitute.
• Sugar: just granulated sugar
• Brown Sugar: adds a deeper rich flavor
• Eggs: Make sure the eggs are at room temperature. They add structure to the muffins.
• Flour: just all purpose works great
• Baking Powder and Soda: both are leavening agents to give the muffins their rise and fluffiness
• Salt: enhances all the flavors
• Bananas: be sure to use ripe bananas for the best flavor and natural sweetness
• Buttermilk: helps keep the muffins and moist, can be substituted with plain milk and 1 Tablespoon white vinegar
• Optional Add-ins: chopped nuts (walnuts, pecans, macadamia) or chocolate chips (I prefer mini chocolate chips)

This is just an overview of the ingredients and information about why they are added or a tip for substitutes. Scroll down for the measurements.

Coconut Oil Substitutes

You can use vegetable oil, melted butter, shortening or canola oil. If you’re using shortening, beat the shortening and sugars together until smooth and creamy, about 2 minutes.

How to Convert Loaves into Muffins

Originally the banana bread recipe was to be baked at 325 for 50-60 minutes or convection oven for 40-50 minutes, but because they are muffins I needed to pump up the heat to create more of a rise. So this recipe bakes at 350 for just 20-25 minutes and you get 2 dozen muffins.

Can I Make These Jumbo Muffins?

You can take any muffin recipe and make them into jumbo muffins. Keep the baking temperature the same but increase the baking time to 30 minutes. You might need up to 35 minutes, but I would start checking at 30.

Possible Additions

I mentioned at the beginning that you can load these up with add-ins of you want. You can mix them into the batter or just

Crumb Banana Bread Muffin Recipe

This crumb banana bread muffin recipe is like the most delicious banana bread but in muffin form and with a coffee cake inspired crumb topping that is so buttery and delicious! You can eat them for breakfast, for dessert, or our favorite…breakfast for dinner!

This banana crumb muffin is a spin off of a recipe I got from my dear friend Sarah. She makes this killer banana crumb bread, that we LOVE and I just couldn’t resist making them into muffins.

We buy bananas by the dozen in our house. We use them daily in protein smoothies, and also just to eat because bananas are so dang good. Occasionally we will get some that last long enough to become over-ripe, and then I know it’s time for some sort of delicious banana baked good! The questions is, do I make our classic banana bread (or any of our banana bread recipes, I am obsessed with banana breads!) , or these bakery style banana crumb muffins? The choice seems impossible! But there is something so convenient about muffins!

Muffins are a great grab-and-go breakfast, after school snack or individual dessert. These muffins have real bold banana flavor and are so tender. My kids go bananas for these banana muffins!

What’s the Secret to a Streusel Crumb Topping?

Salt is the secret to the best crumb topping! I’m serious, adding a little salt makes all the difference as it’s perfectly sweet with a hint of mouthwateringly delicious saltiness!

What Ingredients Do I Need to Make Banana Muffins?

There aren’t going to be any surprises here and the bulk of the ingredients will be pantry ingredients, so grab your ripe bananas and let’s get baking! Here is what you will need:

Banana Crumb Topping

• Brown Sugar: adds sweetness and richness of flavor
• Sugar: adds sweetness
• Flour: adds structure to the topping
• Cinnamon: adds flavor
• Salt: enhances all the flavors
• Butter: softened, binds the topping together giving those yummy crunchy chunks

Banana Bread Muffins

• Flour: just regular all-purpose flour
• Baking Soda: acts as a leavening agent and gives the muffins their rise
• Salt: enhances all the flavors
• Canola Oil: keeps the muffins super moist
• Sugar: adds a little extra sweetness
• Brown Sugar: adds more sweetness and more depth of flavor
• Eggs: gives structure to the muffins
• Bananas: over-ripe, mashed

The measurements for every ingredient can be found in the recipe card at the end of the post.

Apple Cider Donut Muffins

I love the crisp autumn air, the leaves changing colors on the trees, the pumpkin spice everything and most of all, these apple cider donut muffins!

These apple cider muffins are one of our favorite healthy breakfast options. They have the perfect amount of sweet from the cider and brown sugar and the sour cream helps keep them extra tender and moist. 

Does your family have any fall traditions? I’m not sure if it’s like this everywhere else, but when fall rolls around here in Utah, all sorts of pumpkin patches pop up with corn mazes and fun activities for families. One of our favorite places is down in a little town called Santaquin at Rowley’s Red Barn. It is the cutest farm with a red barn where you can buy ice cream, fall produce, the best apple cider on earth AND the most outrageously delicious apple cider donuts. I don’t know what they put in those donuts, but they are dangerous!

These apple cider donut muffins are those donuts but in muffin form because, let’s be honest, muffins are just easier than donuts! Everyone has a muffin tin but not everyone has a donut pan. It’s time to make these donut muffins a new fall tradition in your family!

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Pumpkin bread filled with melting chocolate chips and bursting with autumn spices – is there anything more quintessentially fall than the smell of pumpkin spices drifting through the house?

I tasted pumpkin bread for the first time about 20 years ago, when one of my students shared her mom’s pumpkin muffins with me. The recipe below includes both traditional and gluten-free variations.

Pumpkin Chocolate Chip Muffins

I have no idea how I survived up until then without this awesomeness in our life, because pumpkin muffins have been a year-round (yes, pumpkin haters – year-round) favorite in our home ever since.

These muffins are moist, sweet, and packed with real pumpkin flavor. A spoonful of pumpkin pie spice (homemade or store-bought) brings out the classic fall flavors.

And while I’m a bit of a purist about some recipes, I have to admit that pumpkin muffins with chocolate chips added into the mix are truly irresistible.

The aroma of warm cinnamon, ginger, cloves, and nutmeg wafting through the house as the muffins bake is one of the best parts of this recipe. Aside from eating the muffins, of course!

We can’t get enough pumpkin-based recipes during these last few months of the year. If you like these pumpkin muffins then you’ll love our Pumpkin Spice Waffles too.

Another easy hearty breakfast all of my kids love is Pumpkin Spiced Baked Oatmeal. It’s one of our favorite ways to eat oatmeal; and that’s saying something because we eat a lot of oatmeal around here.

And of course, no autumn lover’s season is complete without a few afternoons sipping homemade Pumpkin Spice Lattes with a friend.

(Our homemade version is just as good as anything from a coffee shop but with real pumpkin instead of syrup!)

Gluten Free Pumpkin Bread

I’ve played with the recipe countless times adding all kinds of ingredients. If that’s your style, have at it. This recipe includes both traditional and gluten-free variations as well instructions for baking a loaf of pumpkin bread or a tray of pumpkin muffins.

Add in handfuls of chocolate or nuts, whatever makes you grin. Chocolate chips and walnuts are a delicious combination. Cranberries, raisins, and other kinds of dried fruit are also tasty.

For me, it’s all about the basic pumpkin bread with a handful of chocolate chips thrown in. Whether I’m eating this for breakfast or sneaking a muffin as an afternoon snack, the simple combination of pumpkin and spice all baked into a portable baked treat, just can’t be beat.