Description
Use your leftover cranberry sauce to make these tender coffee cake muffins. They have a sweet crumb topping and are perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup leftover cranberry sauce
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, mix melted butter, egg, buttermilk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir until just combined.
- Fold in the cranberry sauce gently. Do not overmix.
- In a small bowl, combine 1/2 cup flour, brown sugar, and cinnamon. Cut in cold butter with a pastry blender or your fingers until crumbly.
- Spoon the muffin batter into the prepared muffin cups. Fill each about 2/3 full.
- Sprinkle the streusel topping evenly over the muffins.
- Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Notes
- You can use fresh or frozen cranberry sauce if you do not have leftover sauce.
- Store the muffins in an airtight container at room temperature for up to 3 days.
- These muffins freeze well. Wrap them individually and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg