Leftover Cranberry Sauce Coffee Cake Muffins
Transform leftover cranberry sauce into delightful muffins! Try these Leftover Cranberry Sauce Coffee Cake Muffins for a scrumptious breakfast treat today.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: about 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp ground 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
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground green cardamom
- pinch of salt
- 1/3 cup unsalted butter (melted)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
- For the topping, mix together flour, brown sugar, cinnamon, cardamom, salt, and melted butter until crumbly.
- In a large bowl, combine flour, baking powder, and cinnamon. In another bowl, cream butter with sugars until fluffy; add eggs one at a time and mix in vanilla.
- Stir in buttermilk and sour cream until smooth before folding in the cranberry sauce.
- Fill muffin cups two-thirds full with batter and sprinkle crumb topping over each.
- Bake for 25 minutes or until golden brown and a toothpick comes out clean.
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg