Description
Transform your leftover cranberry sauce into a delightful treat with Leftover Cranberry Sauce Coffee Cake Muffins. These bakery-style muffins feature a moist, buttery crumb and layers of tangy cranberry sauce topped with a sweet, spiced crumble. Perfect for breakfast, brunch, or an afternoon snack, these muffins are easy to make and sure to please the whole family. With their inviting aroma and vibrant flavors, they’re a wonderful way to repurpose holiday leftovers and enjoy seasonal goodness any time of year.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter (softened)
- 1 cup white sugar
- 1/3 cup light brown sugar
- 2 eggs
- 1/4 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1 cup cranberry sauce
- 1/2 cup all-purpose flour (for topping)
- 1/3 cup light brown sugar (for topping)
- 1/2 teaspoon ground cinnamon (for topping)
- 1/4 teaspoon ground green cardamom (for topping)
- pinch of salt (for topping)
- 1/3 cup unsalted butter (melted, for topping)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with paper liners.
- In a bowl, mix together flour, brown sugar, cinnamon, and salt for the topping. Add melted butter until crumbly; set aside.
- In another bowl, whisk flour, baking powder, and cinnamon for the muffins; set aside.
- In a large mixing bowl, cream softened butter with white and brown sugars until fluffy. Beat in eggs one at a time, followed by vanilla extract, buttermilk, and sour cream until combined.
- Gradually add dry ingredients to the wet mixture until just mixed. Gently fold in cranberry sauce.
- Fill muffin tins two-thirds full with batter and sprinkle topping over each muffin.
- Bake for 25 minutes or until a toothpick comes out clean. Let cool before serving.
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg