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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Cranberry Eggnog Muffins
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 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
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.
- Gradually stir the eggnog mixture into the flour mixture, just until combined.
- Spoon the batter into the bottom of each paper-lined or sprayed muffin cup.
- Bake 18 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the muffins to a cooling rack to cool completely then serve.
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.