Cranberry Eggnog Muffins

A new spin on a holiday staple ...

The holidays wouldn't be the same without a traditional glass of eggnog. But then what do you do with the rest of the carton? When life leaves you with leftover eggnog ... make muffins!

Eggnog already has great flavor reminiscent of spiced cake. And these cranberry eggnog muffins build on that flavor to create a special baked goodie that's perfect for holiday brunches and desserts.


For the muffins:

  • Cooking spray or muffin cups
  • 1 Cup Dried Cranberries, Roughly Chopped
  • 1/2 Cup Rum or Apple Juice
  • 2 1/2 Cups All-Purpose Flour
  • 2 Tsp Baking Powder
  • 3/4 Cup Packed Light Brown Sugar
  • 1/2 Tsp Salt
  • 1 Stick Unsalted Butter, Melted
  • 1 1/2 Cups Eggnog
  • 2 Large Eggs, Room Temperature
  • 1 Tbs Vanilla Extract

For the topping:

  • 1 1/2 Cups All-Purpose Flour
  • 1 1/2 Tsp Ground Cinnamon
  • 1/2 Tsp Freshly Grated Nutmeg
  • 1 1/2 Sticks Unsalted Butter, Melted
  • 3/4 Tsp Salt
  • 1 1/4 Cups Packed Light Brown Sugar


1. Preheat the oven to 375 degrees F.
2. Spray a 12-cup muffin tin with cooking spray, or line with muffin cups.
3. Warm the cranberries and rum in a small saucepan over medium heat. (Just till warm, not boiling.)
4. Remove from heat and let steep 5 minutes, then drain.
5. Whisk the flour, baking powder, brown sugar, and salt in a medium bowl.
6. In another bowl, whisk the butter, eggnog, eggs, and vanilla.
7. Gently fold the liquid into the flour mixture. (Don't over mix - the batter should be lumpy.)
8. Fold in the cranberries.
9. Divide the batter among the muffin cups, and set aside while you make the topping.
10. Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand.
11. Sprinkle over the batter in each of the muffin cups.
12. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
13. Cool slightly in the pan, and then move to a cooling rack.