Name: Eggnog Muffins with Cranberry Filling
Prep time: 10 min
Cook time: 20 min
Ingredients: 3/4 cup buttermilk (or eggnog; see Note); 1 cup sugar; 1/3 cup avocado oil (or other oil that’s fairly neutral-flavored); 1 large egg; 2 teaspoons pure vanilla extract; 2 1/4 cups whole wheat pastry flour (or all-purpose flour); 2 teaspoons baking powder; 1 1/2 teaspoons ground nutmeg; 1/2 teaspoon ground cinnamon; 3/4 teaspoon fine salt; 1/2 teaspoon baking soda; 6 tablespoons leftover homemade cranberry sauce (such as Vanilla-Spiced Cranberry-Apple Sauce)

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This recipe for eggnog muffins with cranberry filling makes soft, fluffy eggnog-flavored muffins with a sweet/tart cranberry sauce filling. They're a great way to satisfy a sweet tooth when you’re in the mood for something festive!

top view of festive eggnog cranberry muffins in vintage wooden box

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 a splash of eggnong in coffee, and in 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 and vanilla.

However, if you have a little leftover eggnog that you want to use up, these muffins are the perfect way to do it. I give directions for how to use eggnog instead of buttermilk in the recipe card below. And this recipe is also perfect for using up leftover cranberry sauce!

It doesn't get more festive than sweet, aromatic eggnog muffins with cranberry filling.

In This Article

Cranberry Eggnog Muffins Recipe

In this recipe we use buttermilk for a slight tang and tender crumb. However, I also give instructions if you don’t have buttermilk on hand and want to curdle milk with vinegar or lemon juice.

Pro Tip

Instead of buttermilk, you can use sour milk, or you can curdle your own milk. To do so, put ¾ cup of milk in a bowl and sprinkle on 1 teaspoon apple cider vinegar or 1 ½ teaspoons fresh lemon juice; let it sit for 3 minutes to curdle before using.

These festive muffins are light and fluffy and aromatic with nutmeg. They’re sweet, but not cloyingly so, with just a slightly pleasant tang.

Ingredients

In this section I explain the ingredients and give substitution ideas. For the full recipe (including ingredient amounts), please see the recipe card below.

Buttermilk - this helps create a soft, tender crumb and adds a slight tang for depth of flavor; for a more intense eggnog flavor you can use real eggnog instead (see the recipe card below for instructions on how to use eggnog)
Sugar - here we use regular white sugar as the sweetener
Oil - use whatever neutral or mild-flavored oil you have on hand, such as avocado oil, canola oil, or vegetable oil
Egg - this acts as a binder and helps make our muffins fluffy
Vanilla extract - for flavor and aroma
Whole wheat pastry flour - or you can use the same amount of all-purpose flour instead
Baking powder - the leavening agent
Nutmeg and cinnamon - nutmeg in particular helps create the eggnog flavor in these muffins, and the cinnamon is optional
Salt - to enhance the flavor of everything else
Baking soda - in addition to baking powder, in this recipe we use baking soda as a leavening agent because of the acid from buttermilk
Cranberry sauce - this is for the filling; you can use store-bought cranberry sauce or homemade cranberry sauce (my personal favorite is vanilla spiced cranberry apple sauce)

partially eaten eggnog muffin with cranberry

How to Make Eggnog Muffins with Cranberry Filling

Step 1: Prep Work:

Preheat the oven to 400F; line a muffin tray with 12 paper liners.

Step 2: Make the Batter:

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.

Step 3: Bake:

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.

festive eggnog muffins with cranberry sauce on wooden table

How to Store Eggnog Muffins

Once these muffins have cooled to room temperature, arrange them in a single layer in an airtight container. Store them at room temperature for up to 3 days or in the fridge for up to 1 week.

More Holiday Baked Goods

close up top view of eggnog muffin filled with cranberry sauce

Let's Connect

Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.

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This post was first published on An Edible Mosaic on December 21, 2015. I updated it with more information on December 23, 2020.

Eggnog Muffins with Cranberry Filling

Cranberry Eggnog Muffins Recipe