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Cranberry Eggnog Muffins

It's the last Muffin Monday of 2024 and I'm wrapping things up with Cranberry Eggnog Muffins from my fellow New Englander and Taste of Home Community Cook Nancy Mock!


She makes them as a way to use up holiday leftovers but I had to hide the ingredients from my guys to make sure I had enough.


These are made with the standard wet into dry method. It's really important not to over mix muffins in order to keep them light and tender. 


I use a cookie scoop to distribute the batter for all my muffins and this time I used it for the cranberry sauce too. 


It's a layer of batter, layer of whole berry cranberry sauce, then you repeat the layers. 


I swirled the batter with a skewer to marble it and then I sprinkled the tops of the muffin with some gold sanding sugar.  Turbinado would work great as well.


I enjoyed the crunch of the sugar on top but they also would be fantastic with an eggnog glaze.  I didn't think ahead and only hid enough eggnog for the muffins themselves. 


Thank you so much to Stacy from Food Lust People Love for hosting #MuffinMonday! Be sure to check out the links down below for all of the other great recipes being shared this month!


Cranberry Eggnog Muffins

Cranberry Eggnog Muffins
Author: Jolene's Recipe Journal

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 large egg, room temperature
  • 1 cup eggnog
  • 1/4 cup butter, melted
  • 3/4 cup whole-berry cranberry sauce
  • Optional: turbinado or sanding sugar

Instructions

  1. Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, eggnog and melted butter until blended. Add to flour mixture; stir just until moistened.
  2. Spoon 1 tablespoon batter in bottom of each of 12 greased or paper-lined muffin cups. Drop 1 teaspoon cranberry sauce into center of each, top with remaining batter and cranberry sauce. Cut through batter with a knife to swirl.
  3. Sprinkle with sugar if desired. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Notes

Source: https://www.tasteofhome.com/recipes/cranberry-eggnog-muffins/

Recommended Products

Wilton Perfect Results Muffin Pan

Wilton Cookie Scoop

Other recipes you may enjoy:

Lemon Filled Gingerbread Muffins

Cranberry Orange Muffins

Yuletide Eggnog Cupcakes

Cranberry, eggnog
Muffins, Breakfast/brunch, Snacks
American
 


 

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board.    


 


Labels:

Comments

  1. A Day in the Life on the FarmDecember 30, 2024 at 8:34 AM

    These would be a great way to use up leftovers if I had any LOL.

    ReplyDelete
    Replies
    1. JoleneDecember 30, 2024 at 9:42 AM

      Right? I had to hide a mason jar full of eggnog in the vegetable bin so I had enough to make them!

      Delete
  2. Stacy RushtonDecember 30, 2024 at 11:36 AM

    You are very clever to hide eggnog in the vegetable bin. No children ever look there! Lovely muffins, Jolene. The gold sanding sugar and gold foil cups are perfect for celebratory muffins!

    ReplyDelete
  3. hobby baker KellyDecember 30, 2024 at 1:11 PM

    What a delicious combination! I have a little leftover eggnog from a batch I whipped up for me and my dad, we are actually the only people who like it in our family! Will love to try these muffins out.

    ReplyDelete
  4. KarenDecember 30, 2024 at 6:42 PM

    What a great way to use up the dribs and drabs of extras from the holidays. These sound fantastic.

    ReplyDelete

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