Cranberry Eggnog Muffins

5 from 5 votes

Cranberry Eggnog Muffins

Cranberry Eggnog Streusel Muffins are the PERFECT Christmas muffins recipe. With the nutty taste of delicious eggnog and bursts of tangy cranberries in every bite, these muffins can easily become a holiday tradition.

Prep Time15

Cook Time20

Cooling10

Total Time45

Course: Breakfast, brunch, Snack

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 187kcal

Author: Nicole Durham

Cost: Recipe $4.80 / Serving $0.28

Equipment

Ingredients

Streusel Topping

½ cup granulated sugar ($0.18)
½ cup all-purpose flour ($0.07)
½ teaspoon ground nutmeg ($0.04)
⅛ teaspoon rum extract ($0.04)
2 ½ tablespoons unsalted butter, melted ($0.31)

Muffins

4 tablespoons unsalted butter, softened ($0.50)
¾ cup granulated sugar ($0.27)
2 large eggs ($0.30)
2 teaspoons baking powder ($0.10)
½ teaspoon salt ($0.01)
1 teaspoon ground nutmeg ($0.08)
¼ teaspoon rum extract ($0.08)
2 ½ cups all-purpose flour ($0.33)
1 ¼ cup eggnog ($1.50)
1 cup fresh cranberries, frozen and halved ($0.99)

US Customary - Metric

Instructions

Preheat and prepare. Preheat the oven to 425°F and line one or two muffin pans with liners. This recipe makes about 17 muffins.
Make the streusel topping. In a small bowl, combine the sugar, flour, nutmeg, and rum extract. Stir in the melted butter just until crumbly. Set aside.
Cream the butter and sugar. In a medium mixing bowl, beat the softened butter and sugar until smooth and creamy.
Add the eggs. Beat in the eggs one at a time, mixing for about 1 minute until the mixture is light and fluffy. Scrape down the sides as needed.
Mix the dry ingredients. Add the baking powder, salt, nutmeg, and rum extract, mixing until combined.
Alternate liquids and flour. Add the flour and eggnog alternately, mixing well after each addition until fully incorporated.
Fold in the cranberries. Gently fold in the frozen, halved cranberries until evenly distributed.
Fill and top. Spoon the batter into the muffin cups, filling about two thirds full. Sprinkle generously with the streusel topping.
Bake. Bake for about 20 minutes, until the muffins are lightly golden on top.
Cool. Remove from the oven and allow the muffins to cool before serving.

Notes

Freeze cranberries. Freezing cranberries for at least 1 hour makes them easier to cut and prevents red streaking in the batter.
Rum extract substitute. Vanilla extract may be used in place of rum extract. Use double the amount for best flavor.
Eggnog swap. If needed, replace part of the eggnog with milk or half and half for a milder flavor.
Storage. Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage. Leftover streusel topping can be refrigerated for up to 2 weeks.

Nutrition