Making these muffins is as simple as 1-2-3! Follow these steps to create your Leftover Cranberry Sauce Coffee Cake Muffins:

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until fluffy and light.
3. Add Eggs and Vanilla: Beat in the eggs, one at a time, and add the vanilla extract, mixing well.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Blend Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until combined.
6. Fold in Cranberry Sauce: Gently fold in the leftover cranberry sauce, ensuring it is evenly distributed throughout the batter.
7. Add Nuts (If Desired): If you’re using nuts, fold them into the batter.
8. Fill Muffin Tin: Spoon the batter into the prepared muffin tins, filling each cup about ¾ full.
9. Bake: Place in your preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool: Once baked, remove the muffins from the oven and let them cool in the tin for about 5-10 minutes before transferring them to a wire rack.
11. Serve: Optionally, dust with powdered sugar for a delightful finishing touch.

These easy steps will guide you to bake incredible Leftover Cranberry Sauce Coffee Cake Muffins in no time!