Your leftover Thanksgiving cranberry sauce is the key to these super delicious gluten-free muffins. They make for a lovely morning or afternoon snack with coffee!
Preheat the oven to 350°F, adjust a rack to the center of the oven and prepare a muffin tin with 12 paper cups.
In a large mixing bowl, combine the first six ingredients, and mix to blend. Set aside.
In another large mixing bowl, gently whisk the eggs with the buttermilk until smooth. Add the vanilla and cranberry sauce and mix until everything is evenly incorporated. Then fold in the melted butter.
In a small bowl, mix the brown sugar and cinnamon, and sprinkle this evenly over each muffin.
Place the filled muffin tin in the preheated 350°F oven, and bake until they're set and are just beginning to turn golden, 17 to 20 minutes.