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Cranberry Eggnog Muffins

6 reviews
Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Nancy Mock, Southbridge, Massachusetts

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 10, 2022

No one in my house wants to finish the leftover eggnog or cranberry sauce, so I use those ingredients to make warm muffins that vanish. —Nancy Mock, Colchester, Vermont

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Eggnog

This recipe was tested with commercially prepared eggnog.
Test Kitchen Approved

Cranberry Eggnog Muffins

6 reviews
Prep Time 15 min
Cook Time 15 min
Yield 1 dozen

Ingredients

  • 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, room temperature
  • 1 cup eggnog
  • 1/4 cup butter, melted
  • 3/4 cup whole-berry cranberry sauce
Text Ingredients

Directions

  1. Preheat oven to 400°. In a large bowl, whisk the first 5 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.

Nutrition Facts

1 muffin: 208 calories, 5g fat (3g saturated fat), 38mg cholesterol, 275mg sodium, 37g carbohydrate (19g sugars, 1g fiber), 4g protein.

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