Description
Leftover Cranberry Sauce Coffee Cake Muffins are a delightful way to transform your holiday leftovers into a scrumptious treat. Bursting with tart cranberry flavor, these moist muffins feature a tender crumb and a crunchy streusel topping, making them perfect for breakfast or snacks. Whip up a batch to enjoy with your morning coffee or as an afternoon pick-me-up.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 2 large eggs (room temperature)
- ½ cup unsalted butter (melted)
- 1 cup leftover cranberry sauce
- Streusel Topping: ½ cup all-purpose flour, ¼ cup sugar, 3 tbsp unsalted butter (melted)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, melt the butter and let cool slightly. Add eggs and cranberry sauce; mix until combined.
- Gently fold the dry ingredients into the wet mixture until just combined.
- For the streusel topping, mix flour, sugar, and melted butter until crumbly; sprinkle over muffin batter.
- Bake for 18-22 minutes or until golden brown and a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg