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–+ servings

Leftover Cranberry Sauce Coffee Cake Muffins

Deliciously moist muffins made with leftover cranberry sauce, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1 cup leftover cranberry sauce
  • 1/2 cup milk or buttermilk
  • 1 tsp vanilla extract
Topping
  • 1/4 cup brown sugar packed
  • 1 tsp cinnamon
  • 1/4 cup chopped nuts optional

Method
 

Prepare Muffin Tin
  1. Preheat the oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
  2. In a medium bowl, mix together the brown sugar, cinnamon, and chopped nuts for the topping.
Mix Dry Ingredients
  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients
  1. In another bowl, whisk together the melted butter, eggs, cranberry sauce, milk, and vanilla extract until smooth.
Combine Mixtures
  1. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fill Muffin Tin
  1. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the topping mixture over each muffin.
Bake
  1. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gFiber: 1gSugar: 10g

Notes

These muffins are a great way to use up leftover cranberry sauce and can be stored in an airtight container for up to 3 days.

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