Berry muffins with coffee

Cranberry Eggnog Muffins

by Meagan Nuchols in Featured Articles, Recipes

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

About The Author
Meagan Nuchols Google: Meagan Nuchols
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2 Responses to “Cranberry Eggnog Muffins”

  1. 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?

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