Cranberry Sauce Muffins
Have leftover cranberry sauce from your holiday gathering? Then this recipe is for you!!! I'll be honest, I made these delicious muffins at least 2 weeks before thanksgiving! However, anything goes in 2020, right? These muffins are not only delicious, they are 200 calories per muffin!!
Perfect for breakfast with a smear of butter and a cup of coffee!
Cranberry Sauce Muffins 😋
1 + 1/2 cups all-purpose flour
1 cup old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup unsalted butter, softened to room temperature
1/2 cup brown sugar
1/2 cup milk
1 teaspoon vanilla extract
1 + 1/4 cups leftover homemade cranberry sauce
Oat Streusel Topping:
3 tablespoons brown sugar
3 tablespoons old-fashioned rolled oats
3 tablespoons all-purpose flour
3 tablespoons unsalted butter, cold and grated
1/2 teaspoon cinnamon
Preheat the oven to 400 degrees. Line 12-cup muffin tray with muffin liners.
In a large mixing bowl, whisk together flour, oats, baking powder, baking soda, salt and cinnamon. Set aside.
In a medium mixing bowl, cream together butter and sugar. Add in milk, egg and vanilla and stir to combine. Note that the mixture will be lumpy.
Add the wet ingredients to the dry ingredients and give it a couple stirs with a spatula. Do not fully combine. Then add in the cranberry sauce and stir until just combined. Do not overmix.
Divide batter evenly among the muffin liners. Fill each cup about 3/4 full.
In a small bowl, mix together the oat streusel topping ingredients until combined and crumbly. Sprinkle a spoonful on top of each muffin.
Bake for 18-20 minutes until toothpick comes out clean. Allow muffins to cool in the muffin tray for 5 minutes before transferring muffins onto a wire cooling rack to cool completely.