This recipe for Eggnog Muffins with Cranberry Filling is a great way to satisfy a sweet tooth when you’re in the mood for something festive!
Mike sometimes talks about taking a Christmas vacation to somewhere warm, but I have trouble getting behind that idea. I need cold, preferably snowy weather to feel festive.
Growing up in Buffalo, our Christmases were usually white. Not that it was ever a sure thing (because some years we did end up with a mucky brown Christmas!), but it was definitely more likely to be white there than it is here in the DC area.
This will be Mike’s and my second Christmas here and I’m hoping I get my wish.
In addition to snow, some things are a holiday season must for me. Christmas carols. My favorite Christmas movies (It’s a Wonderful Life is a must and so is The Grinch with Jim Carrey). Gingerbread, whether it’s in muffin, latte, or popcorn-form. And of course eggnog.
I’m weird about my eggnog though. Pretty much the only way I don’t enjoy it is straight-up. I love it in coffee (instead of milk and stevia), pudding, cookies, and muffins.
In this recipe I didn’t use actual eggnog because I like to be able to control the sweetness of the muffins instead of getting additional sweetener from the nog; instead, I simulated the flavor of eggnog with nutmeg, a touch of cinnamon, and vanilla. I used buttermilk for a slight tang and tender crumb, but I also give instructions if you don’t have buttermilk on hand and want to curdle milk with vinegar or lemon juice.
These festive muffins are light and fluffy and aromatic with nutmeg. They’re sweet, but not cloyingly so, with just a slightly pleasant tang.
Do you have a favorite recipe that uses eggnog or is eggnog-flavored?
- ¾ cup (180 ml) buttermilk (see Note)
- 1 cup (200 g) sugar (or coconut sugar)
- ⅓ cup (80 ml) avocado oil or light olive oil
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2¼ cups (290 g) whole wheat pastry flour or all-purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons ground nutmeg
- ½ teaspoon ground cinnamon
- ¾ teaspoon fine salt
- ½ teaspoon baking soda
- 6 tablespoons leftover (preferably homemade) cranberry sauce, such as Vanilla-Spiced Cranberry-Apple Sauce
- Preheat the oven to 400F; line a muffin tray with 12 paper liners.
- Whisk together the buttermilk, sugar, oil, egg, and vanilla in a large bowl. Add the flour, baking powder, nutmeg, cinnamon, salt, and baking soda and use a wooden spoon to stir just until combined.
- Spoon about 2 tablespoons of batter into each muffin well and top each with ½ tablespoon cranberry sauce. Spoon the remaining batter on top.
- Bake the muffins until a toothpick inserted inside comes out clean, about 18 to 20 minutes.