Cranberry-Eggnog Muffins Recipe

Name: Cranberry-Eggnog Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1 cup dried cranberries, roughly chopped; 1/2 cup rum or apple juice; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 3/4 cup packed light brown sugar; 1/2 teaspoon salt; 1 stick unsalted butter, melted; 1 1/2 cups eggnog; 2 large eggs, at room temperature; 1 tablespoon vanilla extract; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 1 1/2 sticks unsalted butter, melted; 3/4 teaspoon salt; 1 1/4 cups packed light brown sugar

Servings: persons

Cooking spray
1 cup dried cranberries, roughly chopped
1/2 cup rum or apple juice
2 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 cup packed light brown sugar
1/2 teaspoon salt
1 stick unsalted butter, melted
1 1/2 cups eggnog
2 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/2 sticks unsalted butter, melted
3/4 teaspoon salt
1 1/4 cups packed light brown sugar

1
Prepare the muffins: Preheat the oven to 375 degrees F. Mist a 12-cup muffin pan with cooking spray.
2
Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes.
3
Drain.
4
Whisk the flour, baking powder, brown sugar and salt in a medium bowl.
5
Whisk the butter, eggnog, eggs and vanilla in another bowl.
6
Gently fold into the flour mixture.
7
(The batter will be lumpy; do not overmix.)
8
Fold in the cranberries.
9
Divide the batter evenly among the muffin cups.
10
Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand.
11
Sprinkle generously over the batter.
12
Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
13
Cool slightly in the pan, then carefully remove to a rack.
14
Photograph by Andrew Mccaul

1595

kcal

Calories

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: Cooking spray, 1 cup dried cranberries, roughly chopped, 1/2 cup rum or apple juice, 2 1/2 cups all-purpose flour, and more.

Yes, Cranberry-Eggnog Muffins 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.

That's it — enjoy your meal!

Cranberry-Eggnog Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions