Leftover Cranberry Sauce Muffins with Oat Streusel Topping

• Vegetarian

• Refrigerated

  • 1 Egg

• Breakfast Foods

  • 1 3/16 cup Oatmeal, old fashioned

• Condiments

  • 1 1/4 cups Cranberry sauce, Homemade

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 11/16 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Cinnamon
  • 1 11/16 cups Flour
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/2 cup Milk

Found on aheadofthyme.com

Description

Ingredients

• 1 and ½ cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ⅓ cup unsalted butter, softened
• ½ cup brown sugar
• ½ cup milk
• 1 egg
• 1 teaspoon vanilla extract
• 1 and ¼ cups leftover homemade cranberry sauce
• 3 tablespoons brown sugar
• 3 tablespoons old-fashioned rolled oats
• 3 tablespoons all-purpose flour
• 3 tablespoons unsalted butter
• ½ teaspoon cinnamon

Directions

• Preheat the 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 the butter and sugar. Add in the milk, egg and vanilla and stir to combine. This mixture will be lumpy.
• Add the wet ingredients to the dry ingredients and give it a couple stirs. Do not fully combine.
• Add in the 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 toothpick comes out clean.