Leftover cranberry sauce coffee cake muffins: Easy and Delicious Treats
Transform your leftover cranberry sauce into delectable coffee cake muffins with this easy recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup leftover cranberry sauce
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the cranberry sauce, egg, vegetable oil, and vanilla extract.
- Fold the wet ingredients into the dry ingredients until just combined. If using, fold in walnuts.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool on a wire rack before serving.
Notes
- For a sweeter muffin, add more sugar to the batter.
- Feel free to substitute walnuts with chocolate chips for a different flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Leftover Cranberry Sauce Coffee Cake Muffins, muffins, cranberry sauce