... Print

Leftover Cranberry Sauce Muffins with Streusel Topping

Two leftover cranberry sauce muffins, one cut in half showing the moist interior and cranberry swirl, topped with streusel.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Use up extra cranberry sauce in these simple, tender muffins that feature a bright, tart cranberry swirl and a crunchy streusel top. A perfect sweet tart breakfast treat.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup leftover cranberry sauce
  • For the Streusel:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside.
  3. Make the muffin batter: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  6. Gently fold in the cranberry sauce. Mix only until streaks of the sauce disappear into the batter.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Sprinkle the prepared streusel topping evenly over the top of the batter in each cup.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • If your cranberry sauce is very thick, you can thin it slightly with 1 teaspoon of water or orange juice before folding it into the batter.
  • These muffins are great for post-holiday baking when you need quick ideas for using up leftovers.
  • For a different flavor profile, consider this recipe as an alternative to complex meal planning when you want a simple, satisfying bake.

Nutrition

Find it online: https://carlacooking.com/leftover-cranberry-sauce-muffins/