Cranberry Eggnog Muffins are soft, lightly sweet muffins made with dairy-free eggnog and whole berry cranberry sauce. Serve with coffee, cocoa, or as a festive treat throughout the holiday season!
Easy Holiday Brunch Recipe
The week after Thanksgiving usually feels like the real start of holiday baking. The days are a little quieter, the tree is up, and there’s finally time to ease into the season.
Cranberry Eggnog Muffins are simple to bake, a great way to use that leftover cranberry sauce sitting in the fridge, and they’re easy to enjoy with a cup of coffee or afternoon tea.
This recipe uses a balance of ingredients that gives the muffins a soft texture and a reliable rise. They hold up well for sharing, travel easily, and add a festive touch to a holiday brunch table. They also make a thoughtful gift for neighbors and fit naturally into those quieter moments before the season picks up.
Ingredients for Cranberry Eggnog Muffins
Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.
- All-Purpose Flour, Sugar, Baking Powder, and Salt – The structure and balance the muffins need to rise evenly.
- Ground Cinnamon – A small amount is enough for a warm holiday flavor without overpowering the eggnog.
- Eggnog – Any store-bought regular or dairy-free nog works for this recipe.
- Sour Cream – Keeps the crumb soft and prevents the muffins from drying out.
- Butter – Melted butter helps the batter mix smoothly and gives the muffins a tender texture.
- Cranberry Sauce – Canned or homemade both work as long as it’s whole berry.
How to Make Cranberry Eggnog Muffins
STEP ONE: Prep. Preheat the oven to 400°F. Line a 12-muffin tin with paper liners or spray with flour-based cooking spray.
STEP TWO: Combine Dry Ingredients. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Set aside.
STEP THREE: Combine Wet Ingredients. In a medium bowl, whisk together the eggnog, sour cream, and melted butter until smooth.
STEP FOUR: Add the Eggnog. Gradually stir the eggnog mixture into the flour mixture. Stir gently until just combined so the muffins stay soft.
STEP FIVE: Fill the Muffin Tin. Spoon the batter evenly into the muffin cups.
STEP SIX: Bake. Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
STEP SEVEN: Cool. Transfer the muffins to a cooling rack and cool completely.
Make it Vegan 🌱
- For vegan muffins, use a dairy-free eggnog, vegan sour cream, and plant-based butter. The recipe works the same way with no adjustments to the amounts or baking time needed.
Recipe FAQs
Can I use homemade cranberry sauce?
Yes. Homemade whole berry cranberry sauce works well as long as it’s similar in thickness to canned sauce.
Can these muffins be made ahead?
Absolutely. They hold their texture well and freeze beautifully, making them great for holiday batch baking.
Do I need to swirl in the cranberry sauce?
No swirling required. The sauce incorporates naturally as you stir the batter.
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 and thaw at room temperature.
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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Cranberry Eggnog Muffins Recipe
Equipment
Ingredients
- 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 kosher salt
- 1/4 teaspoon ground cinnamon
- 1 cup eggnog
- 1/4 cup sour cream
- 1/4 cup butter melted
- 3/4 cup whole berry cranberry sauce
Instructions
- Preheat the oven to 400°F. Line a 12-muffin tin with paper liners or spray with flour-based cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Set aside.
- In a medium bowl, whisk together the eggnog, sour cream, and melted butter until smooth.
- Gradually stir the eggnog mixture into the flour mixture. Stir gently until just combined so the muffins stay soft.
- Spoon the batter evenly into the muffin cups.
- Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the muffins to a cooling rack and cool completely.
Nutrition
This post was updated on December 6, 2025.
Jacqui
These are perfectly sweet and so fluffy! Love the addition of vegan egg nog.
hail
hi, what kind of vegan sour cream did you use/recommend? 🙂
thiswifecooks
Hi there ~ I use Tofutti brand sour cream.