Eggnog Cranberry Muffins Recipe

Name: Eggnog Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 6 Tablespoons Butter, Melted; 2/3 cups Granulated Sugar; 1 whole Egg; 1/3 cups Eggnog; 1/2 teaspoons Vanilla Extract; 1-1/8 cup All-purpose Flour; 1-1/2 teaspoon Baking Powder; 1/4 teaspoons Salt; 1/4 teaspoons Ground Nutmeg; 1/2 teaspoons Ground Cinnamon; 3/4 cups Fresh Cranberries, Chopped; FOR THE TOPPING:; 1/4 cups All-purpose Flour; 1/4 cups Granulated Sugar; 1/4 teaspoons Ground Nutmeg; 1/4 teaspoons Ground Cinnamon; 2 Tablespoons Butter, At Room Temperature

Servings: persons

FOR THE MUFFINS:
6 Tablespoons Butter, Melted
2/3 cups Granulated Sugar
1 whole Egg
1/3 cups Eggnog
1/2 teaspoons Vanilla Extract
1-1/8 cup All-purpose Flour
1-1/2 teaspoon Baking Powder
1/4 teaspoons Salt
1/4 teaspoons Ground Nutmeg
1/2 teaspoons Ground Cinnamon
3/4 cups Fresh Cranberries, Chopped
FOR THE TOPPING:
1/4 cups All-purpose Flour
1/4 cups Granulated Sugar
1/4 teaspoons Ground Nutmeg
1/4 teaspoons Ground Cinnamon
2 Tablespoons Butter, At Room Temperature

1
Heat the oven to 375 F. Line a 12-count muffin tin with festive holiday paper liners. Set aside.
2
In a large bowl combine the melted butter and sugar until well mixed.
3
Add the egg, eggnog and vanilla and stir to combine.
4
Stir in the flour, baking powder, salt, nutmeg and cinnamon. Mix until just combined but don't over mix. Gently fold in the cranberries. Set aside.
5
To make the topping, combine the flour, sugar, nutmeg, cinnamon and butter in a small bowl. Using a fork, combine the mixture until it resembles fluffy crumbs.
6
Divide the batter between the muffin cups. Sprinkle on the topping.
7
Bake for 18-20 minutes, until a toothpick inserted in the center of one comes out clean. Remove pan from the oven to a cooling rack.
8
Cool the muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.
9
Store in an airtight container for up to 5 days, or they freeze well too.
10
Recipe adapted from Lick the Bowl Good.

588

kcal

Calories

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 18 ingredients. The key ingredients include: FOR THE MUFFINS:, 6 Tablespoons Butter, Melted, 2/3 cups Granulated Sugar, 1 whole Egg, and more.

Yes, Eggnog Cranberry 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.

Eggnog Cranberry Muffins

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