Cranberry eggnog muffins are full of yummy holiday flavor. Eggnog and fresh cranberry muffins topped with a streusel and eggnog glaze. These are great for a holiday breakfast, brunch or snack.

When the holiday season starts, we are always first in line to get a carton of eggnog. It’s cool, creamy and full of seasonal spice like cinnamon and cloves. That is why we love these muffins. The eggnog adds that wonderful, warm spice to the muffin itself but especially adds flavor to the glaze. It’s also a great compliment to the bright red, tart cranberries.

Another reason this muffin is so tasty is the streusel topping. If you like a good crumbly, streusel like these banana bread muffins, you will really enjoy the topping of these cranberry eggnog muffins. It’s made simply with brown sugar, butter and flour and baked on top of the muffin to give it a sugary crust. Yum!

What you need

You probably have most of these staple ingredients in your kitchen like all-purpose flour, baking powder, butter, eggs, and oil. Here are a few other ingredients you will need:

Cranberries: Use fresh cranberries for this recipe. Cut them into quarters or small pieces. You can also use frozen cranberries, just make sure to thaw them out before using.

Eggnog: This adds delicious flavor and spice to the muffins.

Sugar: You will need brown sugar, granulated sugar and powdered sugar.

How to make cranberry eggnog muffins

1. Streusel: Mix together brown sugar, flour, salt and melted butter to form a crumble. It will look and feel like wet sand.
2. Cranberries: Chop cranberries and toss them with granulated sugar. Set aside.
3. Muffins: Stir together sugar, eggs, eggnog, butter, vegetable oil and almond extract.
4. Stir in flour, baking powder and salt to form a batter. Fold in chopped cranberries.
5. Bake: Fill each muffin cup about two-thirds full. Top with streusel and bake for about 18 minutes or until toothpick comes out clean.
6. Glaze: While muffins are cooling, stir together eggnog and powdered sugar to make a glaze. Drizzle on top of cooled muffins.

Recipe tips

• Make sure to spray the muffin tin with non-stick cooking spray. Even if you use liners, I like to spray them to make sure the muffins don’t stick.
• Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. This helps them finish cooking and makes them easier to remove from the muffin tin.

How to store

Store: Store these muffins in an airtight container at room temperature for up to 2 days. They can also be kept in the refrigerator for up to 4 days.

Freeze: These muffins can be frozen. I would recommend baking them, let them completely cool and then place in freezer safe bag or container. Do not add the glaze if freezing. Thaw in the refrigerator before serving. You can also place them in the microwave for 10-15 seconds to warm them up.

These cranberry eggnog muffins are a wonderful addition to any holiday table. Serve them with a cup of eggnog, coffee, or hot chocolate for a delicious treat.

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