Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup white sugar
- 1/2 cup unsalted butter
- 1 cup cranberry sauce
- 2 eggs
- 1/2 cup buttermilk
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 1/3 cup light brown sugar
- 1/4 tsp ground green cardamom
- pinch of salt
- 1/3 cup unsalted butter (melted)
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a muffin tin.
- In a bowl, mix crumb topping ingredients: flour, brown sugar, cinnamon, cardamom, salt, and melted butter until crumbly. Set aside.
- In a large bowl, whisk together flour, baking powder, and cinnamon.
- In another bowl, cream together butter and sugars until fluffy; add eggs one at a time and mix in vanilla extract.
- Stir in buttermilk and cranberry sauce until just combined; then gently fold in the dry mixture.
- Fill muffin liners halfway with batter, add cranberry sauce on top, cover with remaining batter, and sprinkle with crumb topping.
- Bake for about 25 minutes or until a toothpick comes out clean. Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg