Leftover Cranberry Sauce Coffee Cake Muffins: Easy & Delicious Treat
Transform your leftover cranberry sauce into a delicious treat with these easy coffee cake muffins!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup leftover cranberry sauce
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown 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
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the cranberry sauce until evenly distributed.
- Fill muffin cups 2/3 full with batter and bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let cool before removing from the muffin tin.
Notes
- For a sweeter muffin, add chocolate chips or nuts.
- These muffins are best enjoyed warm.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Leftover Cranberry Sauce Coffee Cake Muffins, Cranberry Muffins, Easy Muffins