Description
These Leftover Cranberry Sauce Muffins with Oat Streusel Topping are a delightful way to transform your leftover homemade cranberry sauce into moist, flavorful muffins topped with a crunchy, cinnamon-infused oat streusel. Perfect for breakfast, snack, or dessert, these muffins combine whole oats and warm spices for a comforting treat with a hint of tartness from the cranberry sauce.
Ingredients
Scale
Cranberry Sauce Muffins
- 1 + ½ cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅓ cup unsalted butter, softened to room temperature
- ½ cup brown sugar
- ½ cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 + ¼ 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
- ½ teaspoon cinnamon
Instructions
- Preheat and Prepare Pan: Preheat the oven to 400°F (205°C). Line a 12-cup muffin pan with cupcake liners and lightly coat with nonstick baking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, rolled oats, baking powder, baking soda, salt, and ground cinnamon until evenly combined. Set aside.
- Cream Wet Ingredients: In a medium mixing bowl, cream the softened unsalted butter with brown sugar until fluffy. Then add milk, egg, and vanilla extract, stirring until the mixture is combined but still slightly lumpy.
- Combine Wet and Dry: Add the wet ingredient mixture to the dry ingredients and gently stir with a spatula just until the dry ingredients are moistened. Avoid overmixing to keep muffins tender.
- Add Cranberry Sauce: Fold in the leftover cranberry sauce until just combined, being careful not to overwork the batter to maintain a light texture.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin liners, filling each about three-quarters full to allow room for rising.
- Prepare Streusel Topping: In a small bowl, mix brown sugar, rolled oats, all-purpose flour, grated cold butter, and cinnamon until the mixture forms a crumbly streusel.
- Top Muffins and Bake: Sprinkle a spoonful of the oat streusel topping over each muffin. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Muffins: Allow muffins to cool in the pan for 5 minutes before transferring them onto a wire cooling rack to cool completely, ensuring they set well before serving.
Notes
- Do not overmix the batter to prevent dense muffins; a few lumps are okay.
- Use leftover homemade cranberry sauce; the texture should be chunky but not too thick.
- To store, keep muffins covered at room temperature for up to 2 days or refrigerate in an airtight container for up to 1 week.
- For best results, line muffin pan with cupcake liners to prevent sticking and make removal easier.
- Grated cold butter in the streusel topping helps achieve a crumbly, crisp texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
