Leftover Cranberry Sauce Coffee Cake Muffins
Indulge in the delightful flavors of Leftover Cranberry Sauce Coffee Cake Muffins, a perfect way to repurpose your holiday leftovers. These scrumptious muffins are bursting with tart cranberry sauce and topped with a sweet, buttery crumb, making them an irresistible treat for breakfast or brunch. Easy to make with straightforward steps, these muffins will have your family asking for seconds. With their warm spices and moist texture, they are not only delicious but also versatile enough to suit any occasion. Enjoy them fresh out of the oven or freeze them for later—either way, you’ll love this creative twist on traditional muffin recipes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup white sugar
- 1/3 cup light brown sugar
- 1 cup cranberry sauce
- 1/2 cup unsalted butter (softened)
- 2 eggs
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1 tbsp baking powder
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with grease or liners.
- In a mixing bowl, combine flour, baking powder, and cinnamon; set aside.
- In a large bowl, cream together softened butter, white sugar, and brown sugar until fluffy.
- Add eggs and vanilla extract to the creamed mixture; mix well.
- Incorporate buttermilk and sour cream into the mixture until smooth.
- Gradually add the dry ingredients, mixing gently until just combined.
- Fold in the cranberry sauce carefully.
- Fill each muffin cup about two-thirds full and sprinkle crumb topping generously over each muffin.
- Bake for approximately 25 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg