This recipe for Eggnog Muffins with Cranberry Filling features 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!
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.
Cranberry Eggnog Muffins Recipe
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. 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 3/4 cup of milk in a bowl and sprinkle on 1 teaspoon apple cider vinegar or 1 1/2 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.
More Holiday Baked Goods:
- Christmas Morning Scones
- Gingerbread Snack Cake
- Pumpkin Streusel Muffins
- Cranberry Oat Jam Bars
- Pumpkin and Cheese Spice Bread
- Cranberry Bliss Cake (Inspired by Starbucks Cranberry Bliss Bars)
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Eggnog Muffins with Cranberry Filling
- 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
- Preheat the oven to 400F; line a muffin tray with 12 paper liners.
- Whisk together the sour milk, 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 1/2 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.
- Instead of buttermilk, you can use sour milk, or you can curdle your own milk. To do so, put 3/4 cup of milk in a bowl and sprinkle on 1 teaspoon apple cider vinegar or 1 1/2 teaspoons fresh lemon juice; let it sit for 3 minutes to curdle before using.
- To use 3/4 cup of eggnog instead of buttermilk, omit the buttermilk and reduce the sugar to 3/4 cup plus 1 tablespoon. Add 1 teaspoon apple cider vinegar.
This post was first published on An Edible Mosaic on December 21, 2015. I updated it with more information on December 23, 2020.
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