Cranberry Eggnog Muffins Recipe
Cranberry Eggnog Muffins made with smooth eggnog and whole berry cranberry sauce. Easy to bake, tender, and festive for the holiday season. Great for using leftover cranberry sauce.
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Servings: 12
Calories: 192kcal
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
Calories: 192kcal | Carbohydrates: 37g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 262mg | Potassium: 29mg | Fiber: 1g | Sugar: 19g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
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