Leftover Eggnog Cranberry Muffins Recipes

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CRANBERRY EGGNOG MUFFINS



Cranberry Eggnog Muffins image

No one in my house wants to finish the leftover eggnog or cranberry sauce, so I use those ingredients to make warm muffins that vanish. -Nancy Mock, Colchester, Vermont

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 9

2 cups all-purpose flour
3/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1 cup eggnog
1/4 cup butter, melted
3/4 cup whole-berry cranberry sauce

Steps:

  • Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, eggnog and melted butter until blended. Add to flour mixture; stir just until moistened., Spoon 1 tablespoon batter in bottom of each of 12 greased or paper-lined muffin cups. Drop 1 teaspoon cranberry sauce into center of each; top with remaining batter and cranberry sauce. Cut through batter with a knife to swirl., Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 208 calories, Fat 5g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 275mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

EGGNOG MUFFINS



Eggnog Muffins image

This scrumptious muffins are chock-full of pecans and raisins.-Susan Brown, Northglenn, Colorado

Provided by Taste of Home

Categories     Snacks

Time 30m

Yield 16 muffins.

Number Of Ingredients 10

3 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 large egg, room temperature
1-3/4 cups eggnog
1/2 cup canola oil
1/2 cup golden raisins
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350°. In a large bowl, combine the first five ingredients. In another bowl, combine the egg, eggnog and oil; stir into dry ingredients just until moistened. Fold in raisins and pecans. Fill greased or paper-lined muffin cups two-thirds full. , Bake until a toothpick comes out clean, 20-25 minutes. Cool for 5 minutes in pan; remove from pans and cool completely on wire racks.

Nutrition Facts : Calories 252 calories, Fat 12g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 169mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

BEST LEFTOVER CRANBERRY SAUCE MUFFINS



Best Leftover Cranberry Sauce Muffins image

These muffins are so soft and fluffy and so delicious with the roasted pecans on top. A great way to use up leftover cranberry sauce from Thanksgiving! The sugar amount needed depends on how sweet your cranberry sauce is. You can go up to 1/2 cup if the leftover cranberry sauce is on the tart side.

Provided by Marie Wishart

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 13

½ cup milk
⅓ cup olive oil
1 ¼ cups leftover cranberry sauce
⅓ cup brown sugar, or more to taste
1 egg
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ cups all-purpose flour
1 cup oatmeal
¼ cup chopped pecans, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Combine milk, olive oil, leftover cranberry sauce, brown sugar, and egg in a bowl and mix together using an electric mixer. Mix in baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add flour and oatmeal and mix everything into a smooth batter.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 21 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 34.4 g, Cholesterol 16.3 mg, Fat 8.8 g, Fiber 1.8 g, Protein 3.5 g, SaturatedFat 1.4 g, Sodium 321.3 mg, Sugar 13.8 g

CRANBERRY EGGNOG MUFFINS



Cranberry Eggnog Muffins image

Make and share this Cranberry Eggnog Muffins recipe from Food.com.

Provided by startnover

Categories     Quick Breads

Time 25m

Yield 15 serving(s)

Number Of Ingredients 14

1 cup chopped cranberries
2 tablespoons sugar
2 1/4 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
3/4 cup eggnog
1/3 cup margarine, melted
1 teaspoon almond extract
1/4 cup sugar
1/4 cup flour
1/4 cup chopped pecans or 1/4 cup toasted almond
1/8 cup butter

Steps:

  • Mix cranberries and 2 tbsp sugar together, set aside.
  • Mix the dry ingredients together, then in separate bowl mix eggnog, butter, eggs, and extract together and add to flour mixture. Do not over mix.
  • Fold in cranberries and drop into greased muffin cups.
  • Streusel:.
  • Mix dry ingredients together and then cut in the butter till well incorporated, then mix in nuts.
  • Sprinkle over tops of muffins.
  • Bake in preheated oven at 400°F.
  • Bake approx 15-20 minutes, just till tops are set.
  • Do not over bake or the muffins will dry out.

Nutrition Facts : Calories 216, Fat 6.2, SaturatedFat 2.1, Cholesterol 36.4, Sodium 204.4, Carbohydrate 36.7, Fiber 1.1, Sugar 19.8, Protein 3.8

CRANBERRY-EGGNOG MUFFINS



Cranberry-Eggnog Muffins image

Provided by Food Network Kitchen

Time 1h

Yield 12 muffins

Number Of Ingredients 17

Cooking spray
1 cup dried cranberries, roughly chopped
1/2 cup rum or apple juice
2 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 cup packed light brown sugar
1/2 teaspoon salt
1 stick unsalted butter, melted
1 1/2 cups eggnog
2 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/2 sticks unsalted butter, melted
3/4 teaspoon salt
1 1/4 cups packed light brown sugar

Steps:

  • Prepare the muffins: Preheat the oven to 375 degrees F. Mist a 12-cup muffin pan with cooking spray. Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain.
  • Whisk the flour, baking powder, brown sugar and salt in a medium bowl.
  • Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture. (The batter will be lumpy; do not overmix.) Fold in the cranberries. Divide the batter evenly among the muffin cups.
  • Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand. Sprinkle generously over the batter.
  • Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Cool slightly in the pan, then carefully remove to a rack.

EGGNOG RUM MUFFINS



Eggnog Rum Muffins image

This is a quick and delicious idea for the leftover eggnog after the holidays. It's also an easy breakfast to whip up for holiday guests.

Provided by sonikkittin

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 25m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
1 teaspoon nutmeg
½ teaspoon salt
½ cup walnuts, chopped
1 cup eggnog
⅓ cup butter, melted
¼ cup rum
1 egg, beaten
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners or grease.
  • Combine flour, sugar, baking powder, nutmeg, and salt in a large bowl; mix in walnuts.
  • Combine eggnog, melted butter, rum, egg, and vanilla extract in a separate bowl; stir into flour mixture until just moistened, forming a lumpy batter.
  • Pour batter into prepared muffin cups and bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

Nutrition Facts : Calories 234.2 calories, Carbohydrate 28.3 g, Cholesterol 41.5 mg, Fat 10.7 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 4.7 g, Sodium 273 mg, Sugar 10.4 g

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