Eggnog Cranberry Muffins

I am the queen of saving so many recipes, and I know with certainty I’ll never be able to try them all.  Many of them get pushed aside because they seem out of season, or because I don’t have a good reason to make them, and eventually slip my mind when I’m in the process of meal planning.  But some I just need to make right away, as was the case with these muffins.  They’re seasonal, I had all the ingredients on hand, and I had to work on a Saturday morning so I knew I would have some hungry coworkers to help taste test them.  Not surprisingly, these are a wonderful treat, and perfect for this time of year (you know, eggnog and cranberry time.)  I thought the almond flavor, though delicious, slightly overpowered the taste of the eggnog so next time I may reduce that a bit.  Otherwise, these were great and received two thumbs up from everyone who tried them.

Eggnog Cranberry Muffins
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Ingredients:
For the muffins:
2¼ cups all-purpose flour
1 tbsp. baking powder
¼ tsp. salt
1 cup plus 2 tbsp. granulated sugar, divided
2 large eggs
¾ cup eggnog
5 1/3 tbsp. unsalted butter, melted
1 tsp. almond extract
1½ cups coarsely chopped cranberries

For the topping:
½ cup sugar
½ cup all-purpose flour
½ tsp. ground cinnamon
4 tbsp. unsalted butter, slightly softened
½ cup chopped pecans (optional)

Directions:
Preheat the oven to 400° F.  Line 14-16 muffin cups with paper liners.  In a medium mixing bowl, combine the flour, baking powder and salt; stir to combine.  In a large mixing bowl, combine 1 cup of the sugar, eggs, eggnog, melted butter and almond extract.  Stir until well combined.  Mix in the dry ingredients just until incorporated.  Toss the chopped cranberries with the remaining 2 tablespoons of sugar, and fold into the batter.  Divide the batter evenly between the prepared muffin liners, filling them about two thirds of the way full.

To make the streusel topping, combine the sugar, flour, cinnamon and butter.  Cut the butter into the dry ingredients until a coarse, crumbly mixture forms.  Stir in the pecans if using.  Sprinkle the mixture evenly on top of the muffin batter.

Bake for about 18-22 minutes, or a until a toothpick inserted in the center comes out clean.  Let cool in the pan for 5-10 minutes, then transfer to a wire rack and let cool completely.

Source: adapted from Recipe Girl

25 Responses

  1. I also have a vast array of recipes on file, to which I’m constantly adding new recipes. It can be overwhelming! These muffins scream Christmastime, and I bet they taste incredible.

  2. I never considered this combo of flavors!! Sounds like it would be a fabulous muffin for a holiday spread 🙂

  3. I have all these ingredient on hand right now too! May have to make these immediately!

  4. Oooh, how different. Might have to try these out!

  5. More holiday goodness in a muffin cup! I love your ideas!

  6. I love how you make every day muffins into Christmas-time muffins. I love cranberry muffins, but this really takes it to a whole new level. Thanks for the recipe!

  7. Will be making these tonight! Do you have a recipe for sticky buns?

    • Teresa,
      I do have a recipe for cinnamon rolls that is downright fabulous, but I have never made classic sticky buns.

  8. I Googled “eggnog cupcakes” today and your blog popped up. I have been reading and printing recipes for about an hour now! Can’t wait to try them all out. Annie, you have a fantastic blog and you really made my day! Happy Holidays 🙂

  9. Eggnog muffins?? Yummy! I bet they were good with the addition of cranberry.

  10. I love the idea of using eggnog instead of milk. I have a lower fat banana muffin recipe that I’ve been tweaking and I bet the eggnog flavor will complement it well.

  11. Also, I wanted to add a suggestion for Delicious.com as a great online recipe file. I know I, too, will never get to all my saved recipes, but at least I can search them if I have an ingredient I want to use.

  12. Dude, I am so with you on the saving recipes that I never do thing. I think I have like…50 that I WANT to do but somehow SOMETHING is always preventing me (like, oh, you know, that one show on t.v. that I could watch while I make it but then that would require me being up and actually moving ;)). These look awesome though. Wouldn’t stand a chance at church morning service. ‘Specially with that topping. Oh heck no.

  13. I always make Monkey Bread on Christmas morning, something to eat while opening presents. Happy Holidays!

  14. Yum! I bet these were a hit during the holidays!

  15. Is it really 1 tbsp of baking powder. That seems like a lot. Love the idea of eggnog in a muffin.

  16. Mmmmm these look amazing! Very seasonal and the best thing is I have all the ingredients on hand 🙂

  17. Just made them yesterday and they turned out great. Love the tartness of the cranberries. Pretty, too.

  18. About how many does this make?

    • Rachel,
      It makes about 12-14. I always find that if a recipe for muffins or cupcakes doesn’t have a yield listed, it is a good idea to see how many muffin pans it tells you to line. That usually gives an indication.

  19. Thanks for posting this recipe! On Monday night, I was clueless as to what to take a to ladies’ brunch at my church the next morning. I read your blog, and my problem was solved! I just happened to have all the ingredients on hand, and they were a big hit! My husband loved them as well, and I’ll be making another batch this week! Thanks!

  20. Last night I made the eggnog cupcake recipe you posted in 2008. I really dislike eggnog as a drink, but the cupcakes are AMAZING! Fantastic flavor, and the texture of the cake and frosting came out beautifully. These are by far the best batch of cupcakes I have ever made, and I’ve made a lot of cupcakes! Thank you for the recipe and the inspiration. These will definitely become a tradition!

  21. I just had to try these — all my favorite flavors. I substituted a heaping cup of dried cranberries with 1 TBSP of sugar instead of fresh. The dough was more like cookie dough than cake/muffin. Unfortunately, I baked them too long and they are not good; however, I want to try again. Should I increase the eggnog to 1 C? Use only fresh cranberries? Any other suggestions? Thanks!

    • Hi Kelley,
      It sounds like you had several problems. As far as the texture goes, mine were amazingly cakey and tender, so something definitely went wrong there. My first guess would be overmixing and overbaking. Personally, I think dried cranberries are never an acceptable substitute for fresh/frozen since they have a completely different flavor and texture. I wouldn’t mess with the amount of liquid at all, that can be dangerous in baking.

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