Cranberry Eggnog Muffins

These simple and sweet muffins made with dairy-free eggnog and whole berry cranberry sauce are perfect for the holiday season!

They’re also a great way to use up that leftover cranberry sauce from Thanksgiving. 😉

Ingredients for Cranberry Eggnog Muffins

You will need:

• 12 paper muffin liners or flour-based cooking spray

• 2 cups all-purpose flour

• 3/4 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon ground cinnamon

• 1 cup vegan eggnog

• 1/4 cup vegan sour cream

• 1/4 cup vegan butter, melted

• 3/4 cup whole berry cranberry sauce

How to Make Cranberry Eggnog Muffins

STEP ONE: Preheat the oven to 400°F. Line a 12-muffin tin with paper liners or spray with flour-based cooking spray.

STEP TWO: In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Set aside.

STEP THREE: In a medium bowl, whisk together the eggnog, sour cream, and melted butter.

STEP FOUR: Gradually stir the eggnog mixture into the flour mixture, just until combined.

STEP FIVE: Spoon the batter into the bottom of each paper-lined or sprayed muffin cup.

STEP SIX: Bake 18 minutes, or until a toothpick inserted into the center comes out clean.

STEP SEVEN: Transfer the muffins to a cooling rack to cool completely then serve.

Storage

On the counter: These muffins should be cooled completely then stored in an airtight container. First, line the container with a paper towel, then add the muffins. Place an additional paper towel layer on top of the muffins then cover tightly. Don’t skip the paper towels; they help to keep the muffins from getting soggy.

In the freezer: Set the cooled muffins in the freezer until frozen solid then transfer to a freezer bag or airtight container. Freeze for up to 2 months.

More Cranberry Recipes You’ll Love!

• Cranberry Coffee Cake
• Cranberry Banana Bread
• Vegan Cranberry Orange Cookies
• Thanksgiving Cranberry Sauce
• Cranberry Puff Pastry Shells

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