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Cranberry Sauce Muffins

Recipe for Cranberry Sauce Muffins with crumb topping.  These left over cranberry sauce muffins can be served for breakfast or as a snack.

 

Cranberry Sauce Muffins

 

Muffin recipes can be some of the easiest recipes to make.  And even though we added a cranberry sauce layer and a crumb topping to this recipe for cranberry sauce muffins, it’s still very easy.   Plus this is a delicious way to use that leftover cranberry sauce after Thanksgiving or Christmas to make a delicious day after breakfast.  

 

 

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cranberry muffin with crumb topping

 

This recipe for left over cranberry sauce muffins with crumb topping makes one dozen muffins.  So you might wish to make two batches because they go fast.  

 

Cranberry Sauce Muffins:

Muffin Ingredients

  • 1 cup milk
  • ½ cup packed brown sugar
  • ¼ cup butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 tablespoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup cranberry sauce

Crumb Topping

  • ½  cup flour
  • ⅓    cup brown sugar
  • ½  teaspoon cinnamon
  • ⅓ cup butter, melted

 

Equipment Needed:

How to make Cranberry Sauce Muffins with Crumb Topping:

 

 milk, brown sugar, melted butter, egg, and vanilla extract.

 

Preheat your oven to 375° F and line a muffin pan with cupcake liners.   In a mixing bowl, whisk together the milk, brown sugar, melted butter, egg, and vanilla extract.

 

flour, baking powder, cinnamon, nutmeg, and salt for cranberry sauce muffins

 

In the same mixing bowl, stir in the flour, baking powder, cinnamon, nutmeg, and salt into the wet ingredients until just combined.

 

muffin batter in pan

 

Spoon the 1 tablespoon of batter into each muffin paper cup.

 

cranberry sauce muffins in tin

 

Top each cup of the muffin batter  with 1 tablespoon of cranberry sauce.

 

left over cranberry sauce muffins

 

Add another 1 tablespoon of batter on top of the cranberry sauce. Lightly press down and spread the batter to fill the cupcake liner, if needed, and set aside. 

 

Make the Crumb Topping:

brown sugar, flour, cinnamon

 

Prepare the crumb topping by adding the flour, brown sugar, cinnamon in a small mixing bowl and stir to mix. 

 

Making muffin crumb topping

 

Add the melted butter and stir until the crumb topping begins to clump together.

 

Uncooked Cranberry sauce muffins

 

Sprinkle the crumb topping over the top of each muffin and place them in your preheated oven.  Bake the muffins for 20 to 25 minutes, until the topping is golden brown and a toothpick inserted into the center comes out clean.

 

recipe for cranberry sauce muffins

 

Allow the muffins to cool in the pan until they’re safe to touch, then transfer to a wire cooling rack.

 

recipe for cranberry sauce muffin

 

Allow these cranberry muffins to cool completely before serving.    Just look at that crumb topping.

 

Cranberry Sauce Muffins

 

Serve these cranberry sauce muffins with crumb topping as an afternoon snack or with a cup of coffee in the morning. 

 

Other Cranberry Recipes:

 

Click Here to save this left over Cranberry Sauce Muffins Recipe to Pinterest

 

Cranberry Sauce Muffins
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Cranberry Sauce Muffins with Crumb Topping

Recipe for Cranberry Sauce Muffins with crumb topping. These left over cranberry sauce muffins can be served for breakfast or as a snack.
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Cranberry Sauce Muffins, left over cranberry sauce muffins, Muffins with crumb topping.
Servings: 12
Calories: 289kcal
Author: Evelyn Osborn

Ingredients

Muffin Ingredients

Crumb Topping

Instructions

Make the Muffins

  • Preheat your oven to 375° F and line a muffin pan with cupcake liners. In a mixing bowl, whisk together the milk, brown sugar, melted butter, egg, and vanilla extract.
  • In the same mixing bowl, stir in the flour, baking powder, cinnamon, nutmeg, and salt into the wet ingredients until just combined.
  • Spoon the 1 tablespoon of batter into each muffin paper cup.
  • Top each cup of the muffin batter with 1 tablespoon of cranberry sauce.
  • Add another 1 tablespoon of batter on top of the cranberry sauce. Lightly press down and spread the batter to fill the cupcake liner, if needed and set aside.

Make the Crumb Topping

  • Prepare the crumb topping by adding the flour, brown sugar, cinnamon in a small mixing bowl and stir to mix.
  • Add the melted butter and and stir until the crumb topping begins to clump together.
  • Sprinkle the crumb topping over the top of each muffin and place them in your preheated oven. Bake the muffins for 20 to 25 minutes, until the topping is golden brown and a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan until they’re safe to touch, then transfer to a wire cooling rack.
  • Serve

Nutrition

Calories: 289kcal | Carbohydrates: 46g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 188mg | Potassium: 195mg | Fiber: 1g | Sugar: 23g | Vitamin A: 339IU | Vitamin C: 0.2mg | Calcium: 92mg | Iron: 2mg

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