Description
Delightful muffins blending the tartness of cranberry sauce with a tender, cake-like texture, perfect for breakfast or snacking.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1 cup leftover cranberry sauce
- 1/2 cup old-fashioned oats (optional)
Instructions
- Preheat the oven: Set the oven to 350°F (175°C) and prepare a muffin tin with liners or cooking spray.
- Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
- Prepare the butter: Melt the butter and allow it to cool slightly before incorporating it into the wet ingredients.
- Combine wet ingredients: In another bowl, beat together the eggs, milk, and melted butter until well mixed.
- Blend batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
- Fold in cranberry sauce: Gently incorporate leftover cranberry sauce, creating swirls within the batter rather than fully mixing it in.
- Spoon into muffin tin: Fill each muffin cup about three-quarters full, leaving room for rising.
- Add streusel topping: (if desired) Combine oats, brown sugar, and melted butter to create a crumbly topping, then sprinkle over the batter.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool and enjoy: Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve with cream cheese or butter. Great with coffee or tea. Store in an airtight container or freeze for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: cranberry muffins, breakfast, leftover recipe, holiday baking