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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 a delightful breakfast treat with these Leftover Cranberry Sauce Coffee Cake Muffins! Bursting with the sweet and tangy flavor of cranberries, these muffins are topped with a buttery crumb that adds a bakery-style touch. Perfect for busy mornings or as an afternoon snack, they make great use of holiday leftovers while satisfying your cravings for something sweet. Easy to prepare and versatile enough for any time of day, these muffins will surely become a new favorite in your recipe collection.

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 your oven to 350°F (175°C) and grease or line a muffin tin.
  2. For the topping, mix 1/2 cup flour, 1/3 cup light brown sugar, 1/2 tsp cinnamon, 1/4 tsp cardamom, and a pinch of salt. Add melted butter until crumbly.
  3. In another bowl, whisk together 3 cups flour and 1 tbsp baking powder with 1/2 tsp cinnamon.
  4. Cream 1/2 cup softened butter with 1 cup white sugar and 1/3 cup light brown sugar until fluffy. Add eggs one at a time, then mix in vanilla extract, buttermilk, and sour cream.
  5. Gradually incorporate the dry ingredients into the wet mixture until just combined. Gently fold in 1 cup cranberry sauce.
  6. Fill muffin tins two-thirds full with batter and sprinkle topping evenly over each muffin.
  7. Bake for about 25 minutes or until a toothpick comes out clean. Allow cooling before serving.

Nutrition

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

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