Cranberries and eggnog are an utterly dreamy couple.
Each ingredient individually beautiful, distinctive, and rightfully perfect on their own. And yet… they are undeniably so much better together. Swoon.
Tart ruby red cranberries snuggle up in a richly spiced eggnog batter, emerging from the oven as the most amazing holiday muffins ever. Served warm beside a cup of coffee they’re perfection; A pat of butter may just bring them as close to heaven as a muffin will ever get. Pretty sweet, huh?
I know, I just talked up this gorgeous cranberry/eggnog duo a few weeks ago. Maybe waxing on and on about it again seems… repetitive… unoriginal… and weird, but how could I not share? I had to share. Sharing is caring – I care about you.
These muffins need to be on your breakfast table, preferably with hot mugs of coffee and an invitation sent my way. Happy baking sweet faces!
Cranberry Eggnog Muffins
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 stick unsalted butter, melted
1 cup eggnog
1 1/2 cups cranberries, roughly chopped
2 tablespoons turbinado (to sprinkle)
Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners. In a medium bowl whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl beat together the eggs, melted butter, and vanilla extract. Add the eggnog and whisk to combine. Add the dry ingredients and stir until just combined. Fold in chopped cranberries. Divide into muffin cups, and sprinkle with turbinado sugar. Bake until golden brown, and an inserted toothpick comes out clean, about 20 minutes. Let cool in tins for about 10 minutes, and then completely cool on wire wracks. Or, if you’re like me, eat pipping hot from oven and burn your mouth.
Great flavor profile, but as an avid baker I knew as these muffins were going in the oven that there could be a problem. The textile is off and it’s obvious when you see the batter. With the eggnog flavor and cranberry mixture being a great combo, I will use that profile in any of my other muffin recipes that far exceed this one in texture. Thank you for the inspiration!
Do you think I could use soy egg nog? My husband is lactose intolerant. He can handle a little bit of butter but not dairy egg nog. Do you think soy egg nog would mess with the texture?
a farmer in the dell says
okay, I know the holidays are over and all, but I just stumbled upon your recipe! I must make this NOW!!!!
I really want to make these but only have homemade cranberry sauce…do you think it would work if I cut back on the eggnog a bit?
I’m not sure… I wouldn’t cut back the eggnog because you will loose the moisture it adds to the muffins. Did you try it yet?
I did and put half batter then some cranberry sauce then more batter, they turned out great!
I didn’t cut back on the eggnog did recipe as described just not mixing in sauce
Nathaniel Rakoseum says
This beautiful galette was bright, slightly tart from the cranberries and sweet from the diced apples and the sanding sugar on the crust.
How festive! These muffins look great!
I love baking with cranberry. These look so moist!
Cheryl Barker says
Feel free to talk about cranberry/eggnog creations anytime! 🙂