Eggnog, Cranberry and White Chocolate Muffins

by Melissa on January 3, 2011

Eggnog is a holiday staple in our house, but I can only drink so much of it. I love the flavor, but it is too rich to drink in large amounts so we always have some leftover. In previous years, it would sit in our fridge until it expired or I would end up drinking it all since I feel bad about wasting food!

But this year, I came across this wonderful recipe for Eggnog, Cranberry and White Chocolate Muffins! It only uses 3/4 of a cup of eggnog, which is about the amount we always have leftover. The muffins do not have a strong eggnog taste, but they are incredibly moist. And, the flavors of the fresh cranberries, white chocolate and pecan streusel topping are perfect together. I brought these to work and even the eggnog-haters enjoyed them. :)

Eggnog, Cranberry and White Chocolate Muffins

  • 2¼ cups  flour
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • 1 cup plus 2 tbsp. granulated sugar, divided
  • 2 large eggs
  • ¾ cup eggnog
  • 5 1/3 Tbsp. (1/3 cup) unsalted butter, melted
  • 3/4 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)

Preheat the oven to 400° F.  Line 14-16 muffin cups with paper liners.  In a medium mixing bowl, combine the flour, baking powder and salt; stir to combine.  In a large mixing bowl, combine 1 cup of the sugar, eggs, eggnog, melted butter and almond extract.  Stir until well combined.  Mix in the dry ingredients just until incorporated.  Toss the chopped cranberries with the remaining 2 tablespoons of sugar, and fold into the batter.  Divide the batter evenly between the prepared muffin liners, filling them about two thirds of the way full.

To make the streusel topping, combine the sugar, flour, cinnamon and butter.  Cut the butter into the dry ingredients until a coarse, crumbly mixture forms.  Stir in the pecans if using.  Sprinkle the mixture evenly 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.

Source: Recipe Girl, with adaptations from Annie’s Eats and Your Home Based Mom.

**I am still finding fresh cranberries in my local grocery store, but if you are unable to find them, I think sweetened, dried cranberries (Craisins) would also be delicious!

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{ 2 comments… read them below or add one }

Amy @ The Nifty Foodie January 3, 2011 at 2:19 pm

I recently made these too! I absolutely loved them! :)


Sues January 5, 2011 at 7:47 am

I’m not a huge eggnog fan, but I started baking with it this year and now I have a whole new appreciation for it. These muffins look so, so good!


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