Eggnog Cranberry Muffins

I had two inspirations for making these muffins.  The first was “What am I going to do with the half carton of eggnog I didn’t use in the Eggnog Cake Roll with Dried Cranberries?”  Lucky for me one of my favorite bloggers, Jessica at How Sweet It Is ,posted a recipe for Eggnog Breakfast Crumble Crunch Cake.  My second inspiration!

Since the Hubby was so skeptical  about the Eggnog Cake Roll with Dried Cranberries  I wasn’t sure if he would take to muffins with similar ingredients.  Plus he is not much of a muffin man.  I love muffins and used Jessica’s cake as the base recipe (I did make a couple small changes) and added dried cranberries to the mix.  I am not a huge crumble topped muffin fan so I omitted the crumble topping completely and made a half batch of the Eggnog Glaze.

I think these muffins are AWESOME and the Hubby said he would eat them again.  They filled my house with the smell of warm eggnog and nutmeg.  Another great recipe from How Sweet It Is !  I honestly think everyone should checked out this blog.  Jessica is a talented  baker, cook, photographer and writer.


1 C White Whole Wheat Flour

1 C Whole Wheat Flour

1 T Baking Powder

1/4 teaspoon Salt

1/2 teaspoon Nutmeg

1/4 teaspoon Cinnamon + an extra 1/8 teaspoon

1/2 C loosely packed Brown Sugar + and extra 3 T

1/3 C Granulated Sugar

2 large Eggs

1 ½ teaspoon Vanilla Extract

6 T Unsweetened Apple Sauce

1 C Eggnog

¾ C. Dried Cranberries, plumped


Preheat oven to 350 degrees.

Line muffin tin with muffin cups and spray dish with nonstick spray.

In a small bowl, combine 3 T brown sugar and 1/8 teaspoon cinnamon.

In another small bowl, combine flours, baking powder, salt, nutmeg and cinnamon, then whisk to combine.

In a large bowl, add apple sauce and sugars and whisk until smooth.

Whisk in eggs one a time, mixing until completely combined.

Stir in vanilla extract.

Stir in dry ingredients, mixing until a batter forms.

Whisk in eggnog until smooth.

Fill muffins cups 1/3 full, and then sprinkle with brown sugar/cinnamon fill to 2/3 full with remaining batter.

Bake 25 minutes or until muffins are done when tested with a toothpick.

While muffins are baking, make glaze below.

Eggnog glaze

3 T Eggnog

1/4 C Brown Sugar

1/8 C Granulated Sugar

1/2 teaspoon Vanilla Extract

Pinch of nutmeg

Whisk all ingredients together in a small saucepan over medium heat, and allow to come to a boil.

Reduce to a simmer and cook for 1-2 minutes, then remove from heat and let sit.

Drizzle over muffins.

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5 Responses to Eggnog Cranberry Muffins

  1. Liz @ Two Maids a Milking says:

    Love the Eggnog! Looks great! Thanks for linking up to 2 Maids a Baking!!!

  2. Candy C. says:

    Those look awesome with all that yummy glaze dripping down!!

  3. Dorothy @ Crazy for Crust says:

    Eggnog in the muffins and eggnog in the glaze?? Awesome! Thanks for sharing on Crazy Sweet Tuesday!

  4. Winnie says:

    These muffins look so delicious!
    I wish we had eggnog here so I could them, but we don’t…..

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