Leftover Cranberry Sauce Coffee Cake Muffins

Ingredients:

• Crumb Topping
• ½ cup all-purpose flour
• ⅓ cup light brown sugar
• ½ tsp ground cinnamon
• ¼ tsp ground green cardamom
• Pinch of salt
• ⅓ cup unsalted butter, melted
• Muffins
• 3 cups all-purpose flour
• 1 Tbsp baking powder
• ½ tsp ground cinnamon
• ½ cup unsalted butter, softened
• 1 cup white sugar
• ⅓ cup light brown sugar
• 2 eggs
• ¼ tsp vanilla extract
• ½ cup buttermilk
• ½ cup sour cream
• 1 cup cranberry sauce

Instructions:

1. Preheat oven to 375°F (190°C). Line a muffin pan with 12 liners.
2. Make crumb topping: Mix flour, brown sugar, cinnamon, cardamom, and salt. Stir in melted butter until crumbly. Set aside.
3. In a bowl, whisk flour, baking powder, and cinnamon.
4. In another bowl, cream butter with white and brown sugar until light and fluffy. Add eggs one at a time, then vanilla, buttermilk, and sour cream.
5. Gently mix dry ingredients into wet until just combined.
6. Add 1 Tbsp batter to each liner, top with ½ Tbsp cranberry sauce, then cover with more batter. Spoon a little cranberry sauce on top.
7. Sprinkle generously with crumb topping, pressing lightly.
8. Bake 20–25 minutes, until golden and a toothpick comes out clean. Cool slightly before serving.