Cranberry Eggnog Muffins Recipe
Cranberry Eggnog Muffins Recipe photo by Taste of Home
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Cranberry Eggnog Muffins Recipe

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No one in my house wants to finish the leftover eggnog or cranberry sauce, so I use the ingredients to make warm muffins that vanish. —Nancy Mock, Colchester, Vermont
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 large egg
  • 1 cup eggnog
  • 1/4 cup butter, melted
  • 3/4 cup whole-berry cranberry sauce


  1. Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk egg, eggnog and melted butter until blended. Add to flour mixture; stir just until moistened.
  2. Spoon 1 tablespoon batter in bottom of each of 12 greased or paper-lined muffin cups. Drop 1 teaspoon cranberry sauce into center of each; top with remaining batter and cranberry sauce. Cut through batter with a knife to swirl.
  3. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Cranberry Eggnog Muffins in Taste of Home Christmas Annual Annual 2015, p175

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