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Leftover Cranberry Sauce Coffee Cake Muffins

Leftover Cranberry Sauce Coffee Cake Muffins
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Transform your leftover cranberry sauce into scrumptious Leftover Cranberry Sauce Coffee Cake Muffins, perfect for breakfast or as a delightful snack. These bakery-style muffins are moist and flavorful, featuring layers of tart cranberry sauce and topped with a sweet crumbly mixture that adds the perfect finishing touch. With just 15 minutes of prep time, these muffins are easy to make and can be customized with your favorite nuts or spices. Whether enjoyed fresh from the oven or stored for busy mornings, these muffins bring seasonal cheer to any occasion.

Ingredients

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  • 1/2 cup all-purpose flour
  • 1/3 cup light brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ground green cardamom
  • pinch of salt
  • 1/3 cup unsalted butter (melted)
  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 cup unsalted butter (softened)
  • 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

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with parchment paper liners.
  2. In a bowl, mix flour, brown sugar, cinnamon, and salt for the topping; add melted butter until crumbly.
  3. In another bowl, whisk together dry ingredients: flour, baking powder, and cinnamon.
  4. Cream softened butter with white sugar and brown sugar; add eggs and vanilla until smooth.
  5. Mix in buttermilk and sour cream; combine wet and dry ingredients until just mixed.
  6. Fold in cranberry sauce gently.
  7. Fill muffin cups two-thirds full; sprinkle the topping over each muffin.
  8. Bake for about 25 minutes or until golden brown; cool before serving.

Nutrition

Find it online: https://platehappyrecipes.com/leftover-cranberry-sauce-coffee-cake-muffins/