Cranberry Streusel Muffins

Cinnamon-brown sugar streusel creates a crunchy topping for these muffins made with leftover cranberry sauce.

Ingredients

• ⅓ cup packed light brown sugar
• 2 Tbs. all-purpose flour
• ½ tsp. ground cinnamon
• 1 Tbs. + ¼ cup butter, melted
• 1¾ cups all-purpose flour
• ¾ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 3 eggs
• ¾ cup granulated sugar
• ½ cup sour cream
• ½ cup whole-berry cranberry sauce
• ½ cup sweetened dried cranberries
• 1 tsp. grated lemon zest
• Butter (optional)

Instructions

1. Preheat oven to 350°F. Coat 10 muffin cups with cooking spray. In small bowl, mix brown sugar, flour and cinnamon. Stir in 1 Tbs. butter until blended; reserve. 
2. In large bowl, combine flour, baking powder, soda and salt. In larger separate bowl, whisk together eggs, granulated sugar, sour cream, cranberry sauce, dried cranberries, remaining ¼ cup butter and lemon zest until blended. Stir in flour mixture. Divide evenly among muffin cups. 
3. Using fingers, press streusel mixture together to form crumbs; dividing evenly, sprinkle over muffin batter. Bake 18-20 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes. Transfer from pan to racks; serve warm or at room temperature with, if desired, butter.