Cranberry Eggnog Muffins Recipes

CRANBERRY-EGGNOG MUFFINS

Steps:

• Prepare the muffins: Preheat the oven to 375 degrees F. Mist a 12-cup muffin pan with cooking spray. Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain.
• Whisk the flour, baking powder, brown sugar and salt in a medium bowl.
• Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture. (The batter will be lumpy; do not overmix.) Fold in the cranberries. Divide the batter evenly among the muffin cups.
• Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand. Sprinkle generously over the batter.
• Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Cool slightly in the pan, then carefully remove to a rack.

LEFTOVER EGGNOG CRANBERRY MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, mix eggnog, eggs and butter. Stir into flour mixture just until blended. Fold in cranberry sauce and pecans. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 25 minutes or until center of muffin springs back when lightly touched.

CRANBERRY EGGNOG MUFFINS

Steps:

• Mix cranberries and 2 tbsp sugar together, set aside.
• Mix the dry ingredients together, then in separate bowl mix eggnog, butter, eggs, and extract together and add to flour mixture. Do not over mix.
• Fold in cranberries and drop into greased muffin cups.
• Streusel:.
• Mix dry ingredients together and then cut in the butter till well incorporated, then mix in nuts.
• Sprinkle over tops of muffins.
• Bake in preheated oven at 400°F.
• Bake approx 15-20 minutes, just till tops are set.
• Do not over bake or the muffins will dry out.

CRANBERRY EGGNOG MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, eggnog and melted butter until blended. Add to flour mixture; stir just until moistened., Spoon 1 tablespoon batter in bottom of each of 12 greased or paper-lined muffin cups. Drop 1 teaspoon cranberry sauce into center of each; top with remaining batter and cranberry sauce. Cut through batter with a knife to swirl., Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.