Cranberry Eggnog Muffin Tops Recipe

Name: Cranberry Eggnog Muffin Tops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 2 ½ cups buttermilk baking mix; ⅔ cup eggnog; ½ cup sugar; 2 tablespoons butter, melted; ¾ teaspoon ground nutmeg; ⅔ cup chopped cranberries; ½ cup chopped pecans; ¾ cup powdered sugar; 1 tablespoon soft cream cheese; 1 -2 tablespoon milk

Servings: persons

1 egg
2 ½ cups buttermilk baking mix
⅔ cup eggnog
½ cup sugar
2 tablespoons butter, melted
¾ teaspoon ground nutmeg
⅔ cup chopped cranberries
½ cup chopped pecans
¾ cup powdered sugar
1 tablespoon soft cream cheese
1 -2 tablespoon milk

1
Beat egg until foamy.
2
Stir in baking mix, eggnog, sugar, butter and nutmeg, mixing just until moistened.
3
Fold in cranberries and nuts.
4
Drop batter by 1/4 cup measure onto buttered cookie sheet, 3 inches apart.
5
Bake at 400 degrees for 15 to 18 minutes or until golden brown.
6
Drizzle Cream Cheese Icing over warm muffin tops; sprinkle with additional nutmeg.
7
Serve warm or at room temperature.
8
Cream Cheese Icing:.
9
Mix together powdered sugar, cream cheese and enough milk to make desired consistency.

1466

kcal

Calories

139

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 egg, 2 ½ cups buttermilk baking mix, ⅔ cup eggnog, ½ cup sugar, and more.

Yes, Cranberry Eggnog Muffin Tops falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Eggnog Muffin Tops

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