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Leftover Cranberry Sauce Coffee Cake Muffins: A Sweet Treat to Savor

Leftover Cranberry Sauce Coffee Cake Muffins
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A delicious way to use up leftover cranberry sauce, these coffee cake muffins are perfect for breakfast or a sweet snack.

Ingredients

Scale
  • 1 cup leftover cranberry sauce
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup milk

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs and vanilla extract, mixing until well combined.
  4. In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
  6. Fold in the cranberry sauce until just combined.
  7. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For added sweetness, sprinkle some brown sugar on top before baking.
  • These muffins can be frozen and reheated for later.

Nutrition

Keywords: Leftover Cranberry Sauce, Muffins, Coffee Cake

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