Leftover Cranberry Sauce Muffins
Servings: 18 muffins
Ingredients
For the Streusel
- 1/2 Cup All-Purpose Flour
- 1/3 Cup Light Brown Sugar
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Ground Cardamom
- 1/3 Cup Butter unsalted, melted
For the Batter
- 2 Cups Sugar minus 2 tablespoons
- 1 Cup Vegetable Oil
- 2 Large Eggs whisked
- 1 ½ teaspoons Vanilla Extract
- 4 Cups Flour
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 Cup Buttermilk
- 1 ¼ Cup Cranberry Sauce
Instructions
For the Streusel
- Add the all-purpose flour, light brown sugar, salt, cinnamon, cardamom, and butter into a bowl. Stir together to combine all the dry ingredients.1/2 Cup All-Purpose Flour, 1/3 Cup Light Brown Sugar, 1/2 teaspoon Kosher Salt, 1/2 teaspoon Cinnamon, 1/4 teaspoon Ground Cardamom, 1/3 Cup Butter
For the Muffins
- In a standing mixer, beat the oil and sugar until combined.2 Cups Sugar, 1 Cup Vegetable Oil
- Crack in your eggs and add the vanilla and then give the mixer a final turn before dumping in all dry ingredients.2 Large Eggs, 1 ½ teaspoons Vanilla Extract, 4 Cups Flour, 4 teaspoons Baking Powder, 1 teaspoon Salt
- Mix until almost incorporated and then add in the buttermilk and stir until barely combined.1 Cup Buttermilk
- Fill every other muffin cup with papers. Heat oven to 350 and let the muffin batter rest on the counter for 15 min.
- Spoon 1 tablespoon into the cups, pressing out flat and spread 1 teaspoon of cranberry sauce over. Add more batter then another 1 teaspoon of sauce, spread.1 ¼ Cup Cranberry Sauce
- Now sprinkle with 1 tablespoon of crumb mixture. Bake for 12-15 minutes.
Video
Nutrition
Serving: 1muffin | Calories: 293kcal | Carbohydrates: 59g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 246mg | Potassium: 161mg | Fiber: 1g | Sugar: 33g | Vitamin A: 162IU | Vitamin C: 0.2mg | Calcium: 67mg | Iron: 2mg