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Dessert Recipes

Cranberry Streusel Muffins

Cinnamon-brown sugar streusel creates a crunchy topping for these muffins made with leftover cranberry sauce.

Serving Size:


Active Time:

20 min.

Total Time:

1 hr., 20 min.


  • ⅓ cup packed light brown sugar
  • 2 Tbs. all-purpose flour
  • ½ tsp. ground cinnamon
  • 1 Tbs. + ¼ cup butter, melted
  • 1¾ cups all-purpose flour
  • ¾ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 3 eggs
  • ¾ cup granulated sugar
  • ½ cup sour cream
  • ½ cup whole-berry cranberry sauce
  • ½ cup sweetened dried cranberries
  • 1 tsp. grated lemon zest
  • Butter (optional)


  1. Preheat oven to 350°F. Coat 10 muffin cups with cooking spray. In small bowl, mix brown sugar, flour and cinnamon. Stir in 1 Tbs. butter until blended; reserve. 
  2. In large bowl, combine flour, baking powder, soda and salt. In larger separate bowl, whisk together eggs, granulated sugar, sour cream, cranberry sauce, dried cranberries, remaining ¼ cup butter and lemon zest until blended. Stir in flour mixture. Divide evenly among muffin cups. 
  3. Using fingers, press streusel mixture together to form crumbs; dividing evenly, sprinkle over muffin batter. Bake 18-20 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes. Transfer from pan to racks; serve warm or at room temperature with, if desired, butter.

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