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Leftover Cranberry Sauce Muffins with Oat Streusel Topping

by on November 28, 2016 in Breads, Muffins November 28, 2016 BreadsMuffins
See post on Sam | Ahead of Thyme’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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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

  • 1-½ cup All-purpose Flour
  • 1 cup Old Fashioned Rolled Oats
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ¼ teaspoons Salt
  • 1 teaspoon Ground Cinnamon
  • ⅓ cups Unsalted Butter, Softened
  • ½ cups Brown Sugar
  • ½ cups Milk
  • 1  Egg
  • 1 teaspoon Vanilla Extract
  • 1-¼ cup Leftover Cranberry Sauce
  • FOR THE STREUSEL:
  • 3 Tablespoons Brown Sugar
  • 3 Tablespoons Old Fashioned Rolled Oats
  • 3 Tablespoons All-purpose Flour
  • 3 Tablespoons Unsalted Butter
  • ½ teaspoons Cinnamon

Preparation

Note: The oat streusel topping is optional but highly recommended.

Preheat oven to 400°F. Line 12-cup muffin tray with muffin liners.

In a large bowl, whisk together flour, oats, baking powder, baking soda, salt and cinnamon.

In a medium bowl, cream together butter and sugar. Add milk, egg and vanilla and stir to combine. This mixture will be lumpy.

Add wet ingredients to dry ingredients and give it a couple stirs. Do not fully combine. Add cranberry sauce and stir until just combined. Do not overmix.

Divide batter evenly among the muffin liners. Fill each cup about ¾ 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 inserted toothpick comes out clean.

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2 Reviews

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morgaine28 on 3.25.2017

I’ve made these twice now, once with homemade cranberry sauce, and more recently with some of my mom’s home canned rhubarb pie filling. They are great! Not too sweet, so I don’t feel guilty eating a couple for breakfast. They come together quickly too, which is nice.

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Susan on 12.1.2016

These muffins were wonderful! I will definitely make them again.
Made these this morning using leftover cranberry sauce that I had purchased from The Honey Baked Ham store, which is a wonderful homemade style sauce with apples, raisins and sliced almonds. They were moist and tender and not too sweet, which is how we prefer muffins. Husband really liked them. I imagine they’d work just as well with the canned whole berry cranberry sauce, which I may just keep on hand to make these! Thanks for sharing a wonderful recipe.

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