Leftover Cranberry Sauce Coffee Cake Muffins: Easy & Delicious
These Leftover Cranberry Sauce Coffee Cake Muffins are a delightful way to utilize your leftover cranberry sauce. Moist, flavorful, and a perfect treat for any time of the day!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup leftover cranberry sauce
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix together the flour, baking soda, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, then the vanilla extract, mixing well.
- Alternately add the dry ingredients and milk, beginning and ending with the dry ingredients.
- Fold in the cranberry sauce until just combined.
- Fill the muffin tins about ¾ full and bake for 20-25 minutes, or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- For a sweeter muffin, add more sugar to the cranberry sauce.
- These muffins freeze well, so you can make a batch ahead of time.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: Leftover Cranberry Sauce Coffee Cake Muffins, cranberry muffins, easy muffins