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These soft, sweet Eggnog and Cranberry muffins are made with homemade Eggnog, fresh cranberries and plenty of nutmeg to create the perfect Christmas breakfast treat!

Eggnog and Cranberry Muffins

These soft, sweet Eggnog and Cranberry muffins are made with homemade Eggnog, fresh cranberries and plenty of nutmeg to create the perfect Christmas breakfast treat!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12

Ingredients

  • 2 1/2 cups (350g) plain flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda/baking soda
  • Pinch of salt
  • 1/2 cup (100g) light brown sugar
  • 1/4 cup (50g) caster sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 cup (95g) fresh cranberries, halved
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 stick (56g) unsalted butter, melted and slightly cooled
  • 1 cup (260ml) Eggnog
  • 3-4 tbsp extra Eggnog to glaze, optional

Instructions

  1. Preheat the oven to 180C/350F and spray a 12 hole muffin tin with cooking spray. I use Wilton Bake Easy.
  2. Place flour, baking powder, bicarb, salt, sugars, spices and cranberry halves into a large bowl.
  3. Stir until all of the cranberries are coated in flour. Leave to one side.
  4. Place eggs, vanilla, melted butter and eggnog into a jug and lightly beat with a fork, just until combined.
  5. Pour the wet ingredients into the dry and then gently stir, just until you can't see any lumps of flour.
  6. Divide the batter between the muffin holes, filling them level. I use a 2tbsp cookie scoop to ensure my muffins are even.
  7. Place in the oven for 15-20 minutes until risen. golden and an inserted skewer into the centre comes out clean.
  8. Leave to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.
  9. Once cooled, spoon more Eggnog over the top of each muffin, if desired. You can also sprinkle some extra nutmeg on top and some festive sprinkles if you want.
  10. Eggnog and Cranberry Muffins will keep in an airtight container, at room temperature, for 4 days.

Recipe Notes

Recipe by Annie of Annie's Noms