These muffins from our bakery have been such a hit around here that they’re hard to come by. A festive combination of eggnog and cranberry make these perfect for your next holiday brunch.
Cranberry Eggnog Muffins
- 2 ½ Bob’s Red Mill Organic Unbleached White Flour
- ¾ cup Evaporated Cane Sugar
- 2 tsp Baking Powder
- ½ tsp Sea Salt
- ½ tsp Nutmeg
- 1 Egg
- ⅓ cup Safflower Oil
- 1 cup Eggnog
- 2 tsp Vanilla
- 1-½ cups Fresh or Frozen Cranberries
Streusel (not pictured)
- ½ cup Quick Rolled Oats
- 2 Tbsp melted Butter
- ½ cup Sugar
DIRECTIONS:
Preheat oven to 375°F. Grease a muffin pan.
Mix together dry ingredients in a medium bowl and set aside.
Mix together Eggs, Vanilla, Oil, Eggnog.
Mix in dry ingredients, folding in cranberries at the end.
DO NOT OVER BEAT.
Spoon batter into a greased muffin tin or use paper liners. Then, combine streusel ingredients and sprinkle on top of each muffin.
Bake for 25 minutes, checking to see if a toothpick comes out clean. It may take up to 30 minutes.
YIELD: 12 muffins
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Hi,
I was excited to try these for the holiday season. When mixing the dry into the wet I found the batter very stiff. I tried mt best not to overbeat but it seemed like there was not enough liquid. The finished product was very dense although I did like the flavour…any suggestions?
Hi Joeleen,
I would recommend adding a bit more liquid next time in the form of milk or egg nog.