Leftover Cranberry Sauce Coffee Cake Muffins: Transform 12
Use your leftover cranberry sauce to make these moist coffee cake muffins. Perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 3/4 cup leftover cranberry sauce
- For streusel topping: 1/4 cup all-purpose flour, 2 tablespoons brown sugar, 2 tablespoons cold butter, 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix melted butter, egg, vanilla, and buttermilk.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Gently fold in the cranberry sauce. Batter will be thick.
- Divide batter evenly among the muffin cups.
- Make streusel: combine flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle over each muffin.
- Bake for 18-20 minutes, until a toothpick inserted in center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Use room temperature egg and buttermilk for best texture.
- If your cranberry sauce is very sweet, reduce sugar to 1/3 cup.
- You can use fresh or frozen cranberries instead of sauce, but adjust sugar.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg