Description
Transform your holiday leftovers into a delightful breakfast treat with these scrumptious Leftover Cranberry Sauce Coffee Cake Muffins. These muffins feature layers of tangy cranberry sauce and a sweet crumbly topping, making them an ideal choice for any occasion—from festive gatherings to cozy Sunday brunches. With their warm spices and buttery texture, they are sure to impress family and friends alike.
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 line a muffin tin with parchment paper or muffin liners.
- In one bowl, mix the crumb topping ingredients: flour, light brown sugar, cinnamon, cardamom, salt, and melted butter until crumbly; set aside.
- In another bowl, whisk together the dry ingredients: flour, baking powder, and cinnamon; set aside.
- In a large bowl, cream together softened butter with both sugars until fluffy. Add eggs and vanilla extract; mix until well combined.
- Stir in buttermilk and sour cream until just combined.
- Gradually add the dry ingredients to the wet mixture; do not overmix.
- Gently fold in cranberry sauce for flavorful pockets throughout.
- Fill muffin cups two-thirds full with batter and top with crumb mixture.
- Bake for 25 minutes or until a toothpick comes out clean from the center.
- Cool in the pan for five minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg