This Eggnog Muffins recipes is full of all kinds of amazing flavors including egg nog, cranberry and white chocolate!
We love muffins at our house and make them weekly. These Lemon Blueberry Muffins taste like spring. Banana Muffins are perfect for ripe bananas and these Cinnamon Roll Muffins taste just like a cinnamon roll.
“It tastes like Christmas.” This was Tessa’s response after her first bite of this eggnog muffins recipes! I took that as a good sign.
The holiday season has officially begun because I have bought my first carton of eggnog. I love eggnog and one of my favorite holiday treats to make with it is a scone made with eggnog, craisinets and white chocolate chips.
If you are not an eggnog fan you will still love these muffins, there is not a strong eggnog flavor.
The combination of eggnog, cranberries, cinnamon and white chocolate is perfect and, like Tessa said, tastes like Christmas!
How to Make Eggnog Muffins
If you don’t have fresh cranberries (they are easy to find this time of year) these muffins would be great with dried cranberries too, just like the scones I make. The muffin is topped with a crunchy cinnamon streusel topping that gives the muffin some extra sweetness and goodness. If you are a nut lover add some chopped pecans into the topping.
- Don’t over stir the batter. Stir just until all the ingredients are incorporated.
- After chopping your cranberries coat them with a little sugar.
- Gently fold the cranberries into the batter, they will bleed a bit into the batter and that is o.k.
- Use a 1/3 cup measure or scoop to measure out your batter. It makes the perfect size muffin.
If you are an eggnog lover check out my homemade egg nog and this Peppermint Eggnog Punch is perfect for the holidays. And if you are looking for something festive and fun, check out how to make hot chocolate bombs.
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Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.
Eggnog Muffin Recipe
- 2¼ cups flour
- 1 Tbsp baking powder
- ¼ tsp salt
- 1 cup plus 2 tbsp. granulated sugar divided
- 2 large eggs
- ¾ cup eggnog
- 6 Tbsp. butter melted
- 1 tsp. almond extract
- 1½ cups coarsely chopped cranberries
- 1 cup white chocolate chips
- ½ cup sugar
- ½ cup all-purpose flour
- ½ tsp. ground cinnamon
- 4 Tbsp. unsalted butter slightly softened
- ½ cup chopped pecans optional
- Preheat the oven to 400° F
- Line 14-16 muffin cups with paper liners
- In a bowl, add together the flour, baking powder and salt and stir to combine
- In a large bowl, add together 1 cup of sugar, eggs, eggnog, melted butter and almond extract
- Stir until well combined
- Add in the dry ingredients just until incorporated
- Do not over mix
- Chop the cranberries
- I used my mini food processor and just pulsed a few times
- Toss the chopped cranberries with the remaining 2 tablespoons of sugar, and fold into the batter along with the white chocolate chips
- Fill the prepared muffin liners 2/3 full
- Combine sugar, flour, cinnamon and butter
- Cut the butter into the dry ingredients with a pastry cutter or a fork until a coarse, crumbly mixture forms
- Add nuts if using
- Sprinkle the mixture on top of the muffin batter
- Bake for about 18-22 minutes, or a until a toothpick inserted in the center comes out clean
- Let cool in the pan for 5-10 minutes, then transfer to a wire rack and let cool completely
Originally posted Nov. 15, 2010