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Leftover Cranberry Sauce Coffee Cake Muffins

Delicious Leftover Cranberry Sauce Coffee Cake Muffins Recipe

Transform your Thanksgiving leftovers with these delightful Leftover Cranberry Sauce Coffee Cake Muffins that are easy to make and perfect for breakfast.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Consider whole wheat for added nutrition.
  • 1 cup light brown sugar Opt for dark brown sugar for deeper flavor.
  • 1 teaspoon cinnamon Nutmeg can be substituted.
  • 1 teaspoon ground green cardamom Can substitute with a pinch of cloves.
  • 1 teaspoon salt For balancing sweetness.
  • 1/2 cup unsalted butter (melted) Coconut oil can be a dairy-free alternative.
  • 2 teaspoons baking powder Fresh powder is key.
  • 1/2 cup white sugar Feel free to adjust based on preference.
  • 2 large eggs Flax eggs for a vegan version.
  • 1 teaspoon vanilla extract One vanilla bean offers more intensity.
  • 1/2 cup buttermilk Use a mix of milk and vinegar as a substitute.
  • 1/2 cup sour cream Greek yogurt is a suitable swap.
  • 1 cup cranberry sauce Adjust amount to taste.
For the Streusel Topping
  • 1 cup all-purpose flour Whole wheat can be used.
  • 1/2 cup light brown sugar Dark brown sugar gives richer flavor.
  • 1 teaspoon cinnamon Mix with nutmeg for a flavor twist.
  • 1 pinch salt Essential touch for flavors.
  • 1/2 cup unsalted butter (melted) Melted coconut oil can substitute.

Equipment

  • muffin pan
  • Mixing bowls
  • whisk
  • Stand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Line a muffin pan with cupcake liners.
  2. In a mixing bowl, whisk together all-purpose flour, light brown sugar, cinnamon, ground green cardamom, and salt to create the crumb topping. Stir in melted butter until combined and crumbly.
  3. In a separate bowl, combine remaining all-purpose flour, baking powder, and a sprinkle of cinnamon. Whisk until evenly distributed.
  4. Cream together melted butter, white sugar, and brown sugar using a stand mixer until fluffy. Add eggs one at a time, then mix in buttermilk, sour cream, and vanilla until smooth.
  5. Gradually add dry ingredients to wet mixture, mix gently on low speed until just combined to maintain a soft texture.
  6. Spoon a tablespoon of batter into each muffin liner, then add a dollop of cranberry sauce into the center. Top with more batter, ensuring it encases the sauce.
  7. Sprinkle crumb topping evenly over each muffin and gently press down.
  8. Bake for 20-25 minutes until tops are golden brown and a toothpick inserted comes out clean.
  9. Allow muffins to cool in the pan for 5-10 minutes before removing.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 34gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure your cranberry sauce is thick to prevent soggy muffins. Mix gently to maintain tenderness.

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