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!
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.
Notes
How to Curdle Milk to Use Instead of Buttermilk: 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.
How to Use Eggnog Instead of Buttermilk: To use ¾ cup of eggnog instead of buttermilk, omit the buttermilk and reduce the sugar to ¾ cup plus 1 tablespoon. Add 1 teaspoon apple cider vinegar.
Storage: 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.