Friday, January 31, 2014

Cranberry Eggnog Muffins

Savory Sweet and Satisfying: Cranberry Eggnog Muffins

Sweet eggnog and tart cranberries all in a delicious muffin topped with a crumb topping. So delicious and a good way to use up the last of the eggnog and cranberries you may have leftover from the holiday season.

Cranberry Eggnog Muffins



  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1 egg
  • 3/4 cup light eggnog
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh cranberries

Crumb Topping

  • 1/2 cup granulated sugar
  • 5 tablespoons all purpose flour
  • 1/2 teaspoon nutmeg
  • 4 tablespoons unsalted butter, cold and cut into pieces


  1. Preheat oven to 350ยบ F. Spray a muffin tin with cooking spray or place in paper liners.
  2. In a large bowl whisk together the flour, sugar, baking powder, baking soda and nutmeg.
  3. In a medium bowl combine the egg, eggnog, canola oil and vanilla extract.
  4. Add the wet mixture to the dry ingredients and stir just until combined.
  5. Gently fold in the cranberries.
  6. Fill the prepared muffin tin with the batter, filling about 3/4 full.
  7. In a small bowl whisk together the sugar flour and nutmeg.
  8. Cut the butter in with a pastry blender or two forks until the mixture resembles coarse wet sand.
  9. Evenly sprinkle the topping over the muffin batter.
  10. Bake for 15-20 minutes or until an inserted toothpick comes out clean.
  11. Remove from the pan and cool on a cooling rack.

Serves: 12
Calories: 259
Total Fat: 9.3g
   Saturated: 3.1g
   Polyunsaturated: 1.4g
   Monounsaturated: 3.8g
   Trans: 0g
Cholesterol: 27.6mg
Sodium: 129.2mg
Potassium: 6.6mg
Total Carbs: 25.9g
   Dietary Fiber: 0.4g
   Sugars: 22.3g
Protein: 1.4g
Vitamin A: 3.7%
Vitamin C: 2.1%
Calcium: 2.2%
Iron: 1.2%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Inspired by Charm.

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