Description
Don't throw away that leftover cranberry sauce, instead turn it into delicious, leftover cranberry sauce muffins with an oat streusel topping and enjoy for breakfast or dessert!
Ingredients
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 egg
- 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
Instructions
- Preheat the oven to 400°F. Line a standard 12-cup muffin pan with cupcake liners and lightly coat with nonstick baking spray.
- 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.
Notes
Equipment used: 12-tin muffin pan, cupcake liners, mixing bowls, measuring cups and spoons, a hand mixer or a stand mixer, a cookie scoop (or a spoon) for scooping out the batter, and a wire cooling rack.
How to store: You can store these muffins covered at room temperature for up to 2 days, or in an airtight container in the refrigerator for up to 1 week.
How to freeze: You can freeze these muffins (baked and cooled) for up to 3 months. To freeze, place them into a freezer bag or airtight container and store in the freezer. To eat, first let them thaw and then enjoy. You can also warm them up, once thawed, in the microwave or in the oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Bake
- Cuisine: American