Cranberry-Eggnog Muffins

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  • Level: Easy
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 12 muffins
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For the Muffins:

Cooking spray

1 cup dried cranberries, roughly chopped

1/2 cup rum or apple juice

2 1/2 cups all-purpose flour

2 teaspoons baking powder

3/4 cup packed light brown sugar

1/2 teaspoon salt

1 stick unsalted butter, melted

1 1/2 cups eggnog

2 large eggs, at room temperature

1 tablespoon vanilla extract

For the Topping:

1 1/2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1/2 teaspoon freshly grated nutmeg

1 1/2 sticks unsalted butter, melted

3/4 teaspoon salt

1 1/4 cups packed light brown sugar


  1. Prepare the muffins: Preheat the oven to 375 degrees F. Mist a 12-cup muffin pan with cooking spray. Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain.
  2. Whisk the flour, baking powder, brown sugar and salt in a medium bowl.
  3. Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture. (The batter will be lumpy; do not overmix.) Fold in the cranberries. Divide the batter evenly among the muffin cups.
  4. Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand. Sprinkle generously over the batter.
  5. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Cool slightly in the pan, then carefully remove to a rack.
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