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Leftover Cranberry Sauce Coffee Cake Muffins

Leftover Cranberry Sauce Coffee Cake Muffins
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Indulge in the delightful flavors of Leftover Cranberry Sauce Coffee Cake Muffins—a perfect way to repurpose that extra cranberry sauce from your holiday feast. These muffins are soft, fluffy, and bursting with sweet-tart cranberry goodness. Topped with a buttery crumb and a hint of warm spices, they make an ideal breakfast treat or afternoon snack. With just 15 minutes of prep time, you can whip up a batch that’s perfect for sharing at brunch or enjoying on busy weekdays.

Ingredients

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  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground green cardamom
  • pinch of salt
  • 1 cup white sugar
  • 1/4 cup light brown sugar
  • 2 eggs
  • 1/4 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1 cup cranberry sauce
  • 1/3 cup unsalted butter (melted)
  • 1/2 tsp ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line muffin tins with paper liners.
  2. In a large bowl, combine flour, baking powder, cinnamon, cardamom, and salt.
  3. In another bowl, whisk together melted butter, white sugar, brown sugar, eggs, vanilla extract, buttermilk, and sour cream until smooth.
  4. Gently fold the wet mixture into the dry ingredients until just combined; do not overmix.
  5. Spoon half of the batter into muffin tins. Add a dollop of cranberry sauce on top before covering with remaining batter.
  6. Mix melted butter with cinnamon for the topping; drizzle over each muffin.
  7. Bake for about 25 minutes or until golden brown and a toothpick comes out clean.

Nutrition

Find it online: https://www.kitchenstorydaily.com/leftover-cranberry-sauce-coffee-cake-muffins/