Cranberry Coffee Cake Muffins
Easy leftover cranberry sauce coffee cake muffins recipe Quick delish baked treat uses cranberry sauce Perfect for breakfastbrunch
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- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Brunch, Dessert
- Cuisine: American
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Salt
- Milk
- Eggs
- Vegetable Oil
- Vanilla Extract
- Leftover Cranberry Sauce
- Brown Sugar (for topping)
- Cold Unsalted Butter (for topping)
- Cinnamon (for topping)
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the coffee cake topping by combining flour, brown sugar, granulated sugar, cinnamon, and cold butter. Cut the butter into the dry ingredients until a crumbly mixture forms.
- In a separate bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together milk, eggs, vegetable oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the leftover cranberry sauce.
- Fill muffin cups about 2/3 full.
- Sprinkle the coffee cake topping evenly over the muffins.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.