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Eggnog Muffins
These
Eggnog Muffins
are full of all kinds of amazing flavors including eggnog, cranberry and white chocolate!
Course
Breakfast
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
22
minutes
minutes
0
minutes
minutes
Total Time
32
minutes
minutes
Servings
16
muffins
Calories
321
kcal
Author
Leigh Anne Wilkes
Equipment
Muffin Scoop
Muffin Pan
Measuring Spoons
Ingredients
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
Streusel Topping:
½
cup
sugar
½
cup
all-purpose flour
½
tsp.
ground cinnamon
4
Tbsp.
unsalted butter
slightly softened
½
cup
chopped pecans
optional
Instructions
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
Streusel topping:
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
Nutrition
Calories:
321
kcal
|
Carbohydrates:
45
g
|
Protein:
5
g
|
Fat:
14
g
|
Saturated Fat:
7
g
|
Cholesterol:
48
mg
|
Sodium:
63
mg
|
Potassium:
180
mg
|
Fiber:
1
g
|
Sugar:
27
g
|
Vitamin A:
279
IU
|
Vitamin C:
1
mg
|
Calcium:
83
mg
|
Iron:
1
mg