Ingredients

The following ingredients have 13 Servings
  • 1 + 1/2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/3 cup unsalted butter, softened to room temperature
  • 1/2 cup brown sugar
  • 1/2 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 + 1/4 cups leftover homemade cranberry sauce
  • 3 tablespoons brown sugar
  • 3 tablespoons old-fashioned rolled oats
  • 3 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter, cold and grated
  • 1/2 teaspoon cinnamon

Instruction

  • Preheat the oven to 400°F. Line a standard 12-cup muffin pan with cupcake liners and lightly coat with nonstick baking spray. 
  • In a large mixing bowl, whisk together flour, oats, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a medium mixing bowl, cream together butter and sugar. Add in milk, egg and vanilla and stir to combine. Note that the mixture will be lumpy.
  • Add the wet ingredients to the dry ingredients and give it a couple stirs with a spatula. Do not fully combine. Then add in the cranberry sauce and stir until just combined. Do not overmix.
  • Divide batter evenly among the muffin liners. Fill each cup about 3/4 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. Allow muffins to cool in the muffin tray for 5 minutes before transferring muffins onto a wire cooling rack to cool completely.