Eggnog Cranberry Muffins

Name: Eggnog Cranberry Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 27
Ingredients: 1/2 cup butter; 2 cups sugar; 2 eggs; 3 1/2 cups flour; 3 teaspoons baking powder; 2 1/4 cups eggnog; 1 cup dried cranberries; 1 3/4 cups powdered sugar; 1/2 teaspoon nutmeg; 1/2 teaspoon cinnamon; 5 to 6 Tablespoons eggnog; dried cranberries and finely chopped nuts for garnish

by NancyC | nancy-c.com

27 Muffins

1 hr

This muffin recipe is great for a holiday breakfast, brunch, or snack, and it also comes in handy if any of you happen to have eggnog left over after the holidays. I always buy eggnog every year—it doesn’t seem like the holidays without it—but I always end up with extra. And it’s so rich, you can’t really drink a lot of it. So baking with it seems like the perfect way to finish using it up.

These muffins have dried cranberries in them for an extra touch of sweetness. They’re really yummy muffins…they actually have a cupcake-like texture. The eggnog flavor isn’t very strong, so I think it’s safe to say even non-eggnog fans would like these.

One thing you don’t want to do when making these is overfill your muffin cups! I filled mine a little too full and the tops rose a little too much and spread over the edges of the muffin cups, making them tricky to remove from the pan. Fortunately, I was using non-stick pans so I was able to remove them without breaking any muffin tops, but next time I’ll make sure just to fill each muffin cup 3/4 full of batter. That should give you a nice rounded–topped muffin that doesn’t run over the edge.

Eggnog Cranberry Muffins

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Recipe details

Yield 27 Muffins
Time spent: Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr

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Ingredients

For the muffins:

1/2 cup butter
2 cups sugar
2 eggs
3 1/2 cups flour
3 teaspoons baking powder
2 1/4 cups eggnog
1 cup dried cranberries

For the glaze:

1 3/4 cups powdered sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
5 to 6 Tablespoons eggnog
dried cranberries and finely chopped nuts for garnish

Instructions

For the muffins:

Preheat oven to 325˚F. Line several muffin pans with 27 to 28 muffin liners; set aside.
Cream butter and sugar in large bowl. Beat in eggs.
In medium bowl, combine flour and baking powder and add alternately with eggnog to butter-sugar mixture in the large bowl.
Fold in dried cranberries.
Pour or spoon batter into paper-lined muffin cups, filling each cup 3/4 full.
Bake at 325˚F for 26 to 30 minutes or until toothpick inserted in center comes out clean.
Cool completely, then top with the glaze.

For the glaze:

Mix powdered sugar, nutmeg, and cinnamon together in small bowl.
Add desired amount of eggnog to get the consistency you want (I used 6 Tablespoons for my glaze).
Spread or drizzle over each muffin.
Top with dried cranberries and chopped nuts.

Comments

Veronica on Dec 29, 2022

Can fresh cranberries be used in this recipe? with or without modification?

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Eggnog Cranberry Muffins

Eggnog Cranberry Muffins

Recipe details

Ingredients

For the muffins:

For the glaze:

Instructions

For the muffins:

For the glaze:

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Eggnog Cranberry Muffins

Eggnog Cranberry Muffins

Recipe details

Ingredients

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For the glaze:

Instructions

For the muffins:

For the glaze:

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