Warm and soft from the oven, tender Cranberry Eggnog Muffins.
This recipe is featured in the Taste of Home Christmas 2015 Cookbook.
I made these muffins shortly after New Year’s Day, because unbelievably we actually had leftover eggnog and cranberry sauce!
Homemade muffins will quickly make a hero of you in the eyes of everyone in your household who gets to enjoy one.
The cranberry sauce in these muffins gives a tart bite to the soft, sweet nutmeg-scented cake.
Cranberry Eggnog Muffins
- 2 cups all-purpose flour unbleached
- 3/4 cup granulated sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 egg
- 1 cup eggnog
- 1/4 cup butter, melted
- 1 cup homemade or whole-berry cranberry sauce
- Sparkling decorating sugar, optional
Preheat the oven to 400° F. Spray a 12-cup muffin pan with nonstick cooking spray or use paper liners.
In a large bowl mix together the flour, sugar, baking powder, salt and cinnamon.
In a separate bowl, mix together the egg, eggnog and melted butter.
Stir the wet mixture into the dry mixture until just moistened (use as few strokes as possible, some lumps are okay.)
Divide the batter evenly between the 12 muffin cups. Use a teaspoon to place a few dollops of cranberry sauce into each muffin. Pull the spoon or a clean knife through each cup once or twice to swirl the sauce into the batter. If desired, sprinkle sparkling decorating sugar over the tops.
Bake for 15-18 minutes until the muffins are starting to brown and a tester inserted into the muffin comes out clean. Serve while warm.Once cool store in an airtight container for 1-2 days.
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