Description
Festive muffins combining the tart sweetness of cranberry sauce with the rich, spiced flavor of eggnog. These moist, tender muffins are perfect for holiday breakfasts or gatherings, offering a delightful balance of seasonal flavors.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup eggnog
- 1/2 cup melted butter
- 1 cup cranberry sauce
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
- Whisk together flour, baking powder, salt, cinnamon, and nutmeg in large bowl.
- In separate bowl, mix sugars, eggs, eggnog, melted butter, and vanilla until smooth.
- Combine wet and dry ingredients, stirring until just mixed (do not overmix).
- Gently fold in cranberry sauce, creating swirls throughout batter.
- Divide batter evenly among muffin cups, filling about 3/4 full.
- Bake 18-20 minutes until toothpick comes out clean.
- Cool in pan 5 minutes before transferring to wire rack.
Notes
- Use room temperature ingredients for best results.
- Do not overmix batter to maintain light texture.
- Store in airtight container at room temperature for 3 days.
- Freeze for up to 3 months; thaw in refrigerator overnight.
- For dairy-free version, substitute eggnog with spiced almond milk and use oil instead of butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 18g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg