Leftover Cranberry Sauce Coffee Cake Muffins Recipe
Delicious and easy-to-make coffee cake muffins using leftover cranberry sauce, topped with a buttery crumb topping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crumb Topping:
- 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)
Coffee Cake Muffins:
- 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
- Crumb Topping – In a mixing bowl, combine all-purpose flour, light brown sugar, salt, cinnamon, and cardamom. Add melted butter and mix. Set aside.
- Coffee Cake Muffins – Preheat oven. Line muffin pan. Mix flour, baking powder, and cinnamon. In a stand mixer, beat butter, white sugar, and brown sugar. Add eggs, buttermilk, sour cream, and vanilla. Mix in dry ingredients. Fill cupcake liners with batter, cranberry sauce, batter, cranberry sauce, and top with crumb mixture. Bake and serve.
Notes
- You can use any flavor of leftover fruit sauce or jam in place of cranberry sauce for variety.
- These muffins are best served fresh but can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Leftover cranberry sauce, coffee cake muffins, crumb topping, brunch recipe
