The Pioneer Woman Tasty Kitchen
Profile Photo

Eggnog Cranberry Muffins

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

The perfect muffin for a Christmas breakfast!

Ingredients

  • FOR THE MUFFINS:
  • 6 Tablespoons Butter, Melted
  • ⅔ cups Granulated Sugar
  • 1 whole Egg
  • ⅓ cups Eggnog
  • ½ teaspoons Vanilla Extract
  • 1-⅛ cup All-purpose Flour
  • 1-½ teaspoon Baking Powder
  • ¼ teaspoons Salt
  • ¼ teaspoons Ground Nutmeg
  • ½ teaspoons Ground Cinnamon
  • ¾ cups Fresh Cranberries, Chopped
  • FOR THE TOPPING:
  • ¼ cups All-purpose Flour
  • ¼ cups Granulated Sugar
  • ¼ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Cinnamon
  • 2 Tablespoons Butter, At Room Temperature

Preparation

Heat the oven to 375 F. Line a 12-count muffin tin with festive holiday paper liners. Set aside.

In a large bowl combine the melted butter and sugar until well mixed.
Add the egg, eggnog and vanilla and stir to combine.

Stir in the flour, baking powder, salt, nutmeg and cinnamon. Mix until just combined but don’t over mix. Gently fold in the cranberries. Set aside.

To make the topping, combine the flour, sugar, nutmeg, cinnamon and butter in a small bowl. Using a fork, combine the mixture until it resembles fluffy crumbs.

Divide the batter between the muffin cups. Sprinkle on the topping.
Bake for 18-20 minutes, until a toothpick inserted in the center of one comes out clean. Remove pan from the oven to a cooling rack.

Cool the muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.

Store in an airtight container for up to 5 days, or they freeze well too.

Recipe adapted from Lick the Bowl Good.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Cheddar and Ham Pinwheel Rolls from Scratch
Profile Photo by Tracy in Breads
Soft, doughy bread filled with mature cheddar and ham and flavoured...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Almond Quinoa Muffins with Cherries, Apircots and Pistachios
Profile Photo by Taylor Kiser in Breads
These spicy-sweet, healthy almond quinoa muffins are packed with roasted cherries...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 11 Level: Easy


Strawberry Banana Muffins
Profile Photo by Briana McKinney in Breads
Gluten-free muffins with strawberries and bananas for a healthy treat. Yum!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 21 Level: Easy


Chinese Scallion Bread
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Breads
Crispy on the outside with a soft interior littered with aromatic...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Cinnamon Rhubarb Bread with Brown-Butter Glaze
Profile Photo by PW Food & Friends in Breads
This Cinnamon Rhubarb Bread with Brown-Butter Glaze is moist and tender...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy