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Eggnog Muffins with Cranberry Filling

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!
Course Bread, Breakfast, Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins
Calories 224.48kcal
Author Faith Gorsky

Ingredients

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 1muffin | Calories: 224.48kcal | Carbohydrates: 37.12g | Protein: 3.95g | Fat: 7.57g | Saturated Fat: 1.26g | Cholesterol: 15.29mg | Sodium: 215.4mg | Potassium: 174.32mg | Fiber: 2.58g | Sugar: 20.47g | Vitamin A: 44.55IU | Vitamin C: 0.15mg | Calcium: 55.83mg | Iron: 0.94mg