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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 delightful Leftover Cranberry Sauce Coffee Cake Muffins, perfect for breakfast or a cozy snack. These scrumptious muffins are moist, bursting with tart cranberry flavor, and topped with a sweet crumbly topping. With minimal preparation time and simple ingredients, even novice bakers can create these bakery-style treats that will impress family and friends alike. Serve them warm alongside coffee or tea for an indulgent experience that elevates any occasion, from holiday gatherings to weekend brunches. Say goodbye to wasting food and hello to a delicious new favorite!

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
  • 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 grease a muffin tin or line it with liners.
  2. Prepare the topping by mixing flour, brown sugar, cinnamon, cardamom, salt, and melted butter until crumbly.
  3. In a large bowl, whisk together flour, baking powder, and cinnamon for the muffin batter.
  4. Cream softened butter with white and brown sugars in another bowl. Add eggs one at a time followed by vanilla extract.
  5. Stir in buttermilk and sour cream until smooth.
  6. Gradually combine the wet ingredients with the dry mixture until just blended. Fold in cranberry sauce gently.
  7. Fill muffin tins about two-thirds full and sprinkle with the crumb topping.
  8. Bake for 25 minutes or until a toothpick comes out clean. Cool slightly before serving.

Nutrition

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

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