Cinnamon-brown sugar streusel creates a crunchy topping for these muffins made with leftover cranberry sauce.
Serving Size:
10
Active Time:
20 min.
Total Time:
1 hr., 20 min.
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
- 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.
- 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.
- 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.
