Leftover Cranberry Sauce Coffee Cake Muffins
Indulge in the festive flavors of Leftover Cranberry Sauce Coffee Cake Muffins, a delightful way to transform your holiday leftovers into a scrumptious treat. These muffins are moist and bursting with sweet-tart cranberry sauce, making them perfect for breakfast or as a sweet snack throughout the day. Topped with a buttery crumb that adds a satisfying crunch, these bakery-style muffins are sure to impress at any gathering. With just 15 minutes of prep time and simple ingredients, you can enjoy the comforting aroma of freshly baked muffins filling your kitchen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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 (beaten)
- 1/4 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1 cup cranberry sauce
- 1/2 cup all-purpose flour (for crumb topping)
- 1/3 cup light brown sugar (for crumb topping)
- 1/2 tsp cinnamon (for crumb topping)
- 1/4 tsp ground green cardamom (for crumb topping)
- pinch of salt (for crumb topping)
- 1/3 cup unsalted butter (melted for crumb topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a muffin tin.
- In one bowl, mix together 3 cups all-purpose flour, 1 tbsp baking powder, and 1/2 tsp cinnamon.
- In another bowl, cream together 1/2 cup unsalted butter and 1 cup white sugar, and 1/3 cup light brown sugar until smooth. Then add in 2 beaten eggs, 1/4 tsp vanilla extract, 1/2 cup buttermilk, and 1/2 cup sour cream.
- Gradually combine the dry ingredients with the wet ingredients until just mixed.
- Gently fold in 1 cup cranberry sauce to create swirls.
- Fill muffin cups two-thirds full and top with crumb mixture made from 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, and 1/3 cup melted unsalted butter.
- Bake for 25 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 muffin (90g)
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg