Description
Transform your leftover holiday cranberry sauce into a delightful breakfast treat with these coffee cake muffins. Featuring a tender, buttery crumb and a sweet, crunchy streusel topping, these muffins offer a perfect balance of tangy cranberry and rich cake. They are incredibly easy to make, serving as the ultimate solution for holiday leftovers while providing a quick, grab-and-go snack that brings a touch of seasonal joy to any busy morning.
Ingredients
1 cup leftover cranberry sauce
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, melted
1/2 cup whole milk
2 large eggs
1 tsp vanilla extract
1/3 cup flour (for topping)
1/4 cup brown sugar (for topping)
2 tbsp cold butter (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners.
In a large bowl, whisk together the 2 cups flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Gently fold the leftover cranberry sauce into the batter until slightly marbled.
In a small bowl, combine the crumble ingredients using a fork until they resemble coarse sand.
Fill the muffin cups 3/4 full with the batter.
Sprinkle the crumble topping evenly over the muffin batter.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Notes
Keep these muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. If you are out of eggs, you can use 1/2 cup of unsweetened applesauce as a binder substitute.
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 18g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 4.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg