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Leftover Cranberry Sauce Muffins: Deliciously Moist Coffee Cake Treats

Leftover Cranberry Sauce Coffee Cake Muffins
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These deliciously moist muffins use leftover cranberry sauce to create a perfect coffee cake treat, ideal for breakfast or a snack.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup leftover cranberry sauce
  • ½ cup buttermilk

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, cream together the butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in the cranberry sauce and buttermilk until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
  8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

  • These muffins are best enjoyed fresh but can also be stored in an airtight container.

Nutrition

Keywords: Leftover Cranberry Sauce, Muffins, Coffee Cake

Find it online: https://quicksavory.net/leftover-cranberry-sauce-muffins/