Eggnog- Cranberry Muffins

Print Print Recipe

Eggnog- Cranberry Muffins

Yield: 14 to 16 muffins

Prep Time: 15 min

Cook Time: 20 min

A great combination of flavors for this holiday- inspired muffin...

Ingredients:

MUFFINS:
2 1/4 cups all-purpose flour
1 Tablespoon baking powder
1 cup granulated white sugar
2 large eggs
3/4 cup eggnog
1/3 cup melted butter
1 teaspoon almond extract
1 cup coarsely chopped frozen cranberries
2 Tablespoons granulated white sugar

STREUSEL TOPPING:
1/2 cup granulated white sugar
1/2 cup all-purpose flour
1/4 cup butter, slightly softened
1/2 cup chopped pecans, optional

Directions:

1. Preheat oven to 400°F. Spray 14 to 16 muffin cups with nonstick spray.

2. In a medium bowl, whisk together flour and baking powder; set aside.

3. In a large bowl, mix eggs, sugar, eggnog, butter and almond extract. Mix in dry ingredients just until combined. Toss cranberries with 2 Tablespoons sugar and then stir into batter.

4. Prepare streusel topping: Combine topping ingredients using a pastry cutter (or two knives) until crumbly.

5. Fill prepared muffin cups two-thirds full. Top with streusel topping. Bake 18 to 22 minutes, or until muffins test done with a toothpick inserted in the center coming out clean.

Tips:

*If you have eggnog extract, go ahead and use that instead of the almond. Vanilla extract can also be used in place of almond.
*Low Fat eggnog is perfectly okay to use in this recipe.

Source: RecipeGirl.com

Leave a Comment




8 Responses to “Eggnog- Cranberry Muffins”

  1. 1

    food librarian — November 29, 2009 @ 7:32 AM

    These look perfect! Absolutely perfect for this season!! Hope you had a great Thanksgiving holiday. – mary

  2. 2

    Cathy - wheresmydam — November 29, 2009 @ 8:15 PM

    What a perfect holiday recipe!! I cannot wait to try this one.. Already have all the ingredients in the house!!

  3. 3

    lizabet123 — December 22, 2013 @ 6:22 AM

    Could you use blueberries??

  4. 4

    Gathel — December 22, 2013 @ 10:14 AM

    The cranberry eggnog muffin would make a great breakfast muffin. We use crandberry Sause with the hole Berrys in it for Jelly on toast any way it is yumme. Can’t wait till my husband makes these.

  5. 5

    Renee — December 23, 2013 @ 4:02 AM

    What a great holiday breakfast for sure! Pinned and shared.

  6. 6

    BakertotheMax! — December 24, 2013 @ 1:57 AM

    Can you use fresh cranberries? Why frozen? Thanks

  7. 7

    Lori Lange — December 24, 2013 @ 6:19 AM

    Sure. I often freeze my fresh cranberries, so either way is fine.

  8. 8

    Lori Lange — December 24, 2013 @ 6:29 AM

    I guess so… I don’t know how well blueberries pair w/ eggnog though!