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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



  • 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.


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