Description
Transform your Thanksgiving leftovers into a delightful treat with these Leftover Cranberry Sauce Coffee Cake Muffins. Bursting with the tangy sweetness of cranberry sauce and crowned with a buttery crumb topping, these muffins are perfect for breakfast, brunch, or as a tasty snack throughout the day. They are easy to whip up, making them ideal for busy mornings or cozy gatherings. Enjoy them warm with coffee or tea for a comforting experience that everyone will love!
Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with paper liners.
- For the crumb topping, mix together flour, light brown sugar, cinnamon, cardamom, salt, and melted butter until crumbly; set aside.
- In a large bowl, whisk together flour, baking powder, and cinnamon. In another bowl, cream butter and sugars until fluffy. Add eggs, vanilla extract, buttermilk, and sour cream; mix well.
- Gradually combine dry ingredients with wet ingredients until just mixed. Gently fold in cranberry sauce.
- Fill muffin tin cavities two-thirds full and sprinkle the crumb topping over each muffin.
- Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
- Let cool for 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 250
- Sugar: 18g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg