Description
Leftover Cranberry Sauce Coffee Cake Muffins are a delightful way to transform holiday leftovers into a scrumptious breakfast or snack. These moist, fluffy muffins are bursting with the tart sweetness of cranberry sauce, perfectly balanced by a crumbly streusel topping. Easy to make and deliciously versatile, they’re sure to impress at any gathering or casual coffee break.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1/4 cup vegetable oil
- 1/4 cup milk (or dairy-free alternative)
- 3/4 cup leftover cranberry sauce
- 1/2 tsp ground cinnamon
- Optional: chopped nuts or oats for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until no lumps remain.
- In another bowl, beat the egg, then add the vegetable oil and milk. Mix in the cranberry sauce until well combined.
- Pour the wet mixture into the dry ingredients and mix gently until just combined; do not over-mix.
- Divide the batter evenly among muffin cups, filling them about two-thirds full. Add optional toppings if desired.
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean from the center.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 170
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg