Cranberry Eggnog Muffins

Bakery-style muffins with the subtle flavor of eggnog and filled with tart cranberries. These muffins have a cinnamon streusel topping adding to the holiday flavors. They are perfect for a grab and go breakfast or an afternoon snack with a cup of tea.

These tasty bakery-style muffins, with the flavor of spiced eggnog and juicy tart cranberries, are perfect for the holiday season. Quick and easy to make they are perfect with a cup of tea.

If you love the flavor of cranberry, you may also enjoy some flaky Cranberry Lemon Scones or quick and easy Air Fried Cranberry Hand Pies.

Jump to:

• Ingredients & Substitutions
• Storing Cranberry Muffins
• More Muffin and Scone Recipes
• Printable Recipe

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These cranberry eggnog muffins with cinnamon streusel bring all the flavors we crave during the holiday season—rich eggnog, tangy cranberries, and a sweet, crunchy, spiced crumb topping.

Each bite is a perfect combination of creamy and tart, with a hint of spice from the cinnamon streusel that ties everything together.

Thanks to the eggnog, these muffins are light and moist, which adds richness without being too heavy. And the cranberries provide bursts of bright flavor, balancing the sweetness and adding a festive pop of color.

This muffin is great for a simple holiday breakfast or with other breakfast favorites like scrambled eggs, bacon or sausages, and fresh fruit,

They’re also a great option for Christmas morning for a quick snack while gathered around the tree.

We also love them as an afternoon pick-me-up paired with a cozy latte or spiced tea and they are ideal for holiday potluck or office party to share the festive cheer with others.

Ingredients & Substitutions

All-purpose flour – This recipe calls for all-purpose flour, but you can use whole wheat flour or a blend of the two for a slightly heartier muffin. Using whole wheat flour may require adding a bit more eggnog.

Sugar – These muffins are sweetened with granulated sugar and it is also used for the streusel topping. Sugar adds moisture to the muffins, and also balances the tartness of the cranberries. You can use brown sugar instead of the granulated for the topping if you prefer.

Eggnog – Eggnog is what adds the creamy richness to these muffins and gives them their unique holiday flavor. If you do not like eggnog, it can be substituted with heavy cream.

Cranberries – You want to use whole cranberries for this recipe. Either fresh or frozen will work. You don’t need to worry about thawing frozen cranberries before adding them to the batter.

Cinnamon – Cinnamon adds to the warm holiday flavor. This is added to the batter and also used in the topping. You can add other spices, such as a pinch of nutmeg or ground clove,if you like. Or substitute the cinnamon with a spice blend such as pumpkin pie spice, apple pie spice, or eggnog spice, if you can find it.

Vegetable oil – These muffins are made with vegetable oil, which keeps them light and moist. You can use a different neutral flavor oil such as avocado oil or coconut oil, if you prefer. Melted, unsalted butter can also be used.

Storing Cranberry Muffins

Cranberry eggnog muffins will stay fresh in an airtight container at room temperature for up to three days. After 3 days, you will notice the crumb topping softens, and the muffins will tend to dry.

If you’d like to extend their shelf life, place the container in the refrigerator, where they’ll stay fresh for about a week.

For longer storage, wrap each muffin individually in plastic wrap or aluminum foil, place them in a freezer-safe bag or container, and freeze for up to three months.

When ready to enjoy them, simply thaw them at room temperature or reheat them in the microwave for a warm, fresh-from-the-oven taste.

More Muffin and Scone Recipes

Looking for other recipes like this? Try these:

Printable Recipe

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