Description

Transform your leftover cranberry sauce into a delightful treat with these Leftover Cranberry Sauce Coffee Cake Muffins. These bakery-style muffins are bursting with sweet and tangy flavor, perfectly complemented by a buttery crumb topping that adds an indulgent touch. Ideal for breakfast or as a satisfying snack, these muffins are easy to make and perfect for any occasion. With minimal prep time and simple ingredients, you can enjoy a delicious way to use up those holiday leftovers while impressing friends and family alike.

Ingredients

Scale

3 cups all-purpose flour
1 tbsp baking powder
1/2 tsp cinnamon
1/2 cup unsalted butter
1 cup white sugar
1/3 cup light brown sugar
2 eggs
1/4 tsp vanilla extract
1/2 cup buttermilk
1/2 cup sour cream
1 cup cranberry sauce
1/2 cup all-purpose flour (for crumb topping)
1/3 cup light brown sugar (for crumb topping)
1/2 tsp cinnamon (for crumb topping)
1/4 tsp ground green cardamom (for crumb topping)
pinch of salt (for crumb topping)
1/3 cup unsalted butter (melted, for crumb topping)

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Instructions

Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
For the crumb topping, mix together flour, light brown sugar, cinnamon, cardamom, salt, and melted butter until crumbly. Set aside.
In another bowl, whisk together flour, baking powder, and cinnamon for the muffin batter.
In a separate bowl, cream unsalted butter with white and light brown sugars until fluffy. Add eggs and vanilla extract; mix well.
Stir in buttermilk and sour cream until smooth.
Gradually fold the dry ingredients into the wet mixture until just combined; some lumps are fine.
Spoon half the batter into muffin cavities, add cranberry sauce on top, then cover with the remaining batter.
Generously sprinkle the crumb topping over each muffin.
Bake for 25 minutes or until golden brown; check doneness with a toothpick.
Let cool for five minutes before transferring to wire racks.

Nutrition

Serving Size: 1 muffin
Calories: 290
Sugar: 18g
Sodium: 170mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg