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Cranberry Muffins with Eggnog Cream

Cranberry Muffins with Eggnog Cream

cranberry muffins 1

To me, it just doesn’t feel like the holidays until I have cranberry bread.  This is the one sweet-bread that the Tall Boy and I can agree on–it’s just tart enough for him, but still sweet enough for me that I don’t feel like I’m eating something healthy.  Because the holidays are all about indulging, right?  And then we all jump aboard the health-conscious train in January?

Or is that just me?

Anyway, when we were tasked with the ingredient combination of cranberries and eggnog for this month’s Improv Challenge, I knew this was as good excuse for me as any to make cranberry bread.

Except I’m fairly lazy and chopping up whole cranberries seems like such a chore.  So when my mother gave me a cranberry bread recipe she found in our local newspaper that actually called for whole cranberries, I felt like my prayers had been answered.  I adapted the recipe to make muffins, and topped each one with eggnog whipped cream–as if the muffins weren’t calorie-laden enough on their own.

Um…yum.

cranberry muffins 2

Cranberry Muffins with Eggnog Cream
 
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Author:
Serves: 12
Ingredients
For the muffins:
  • ¼ cup butter, room temperature
  • 1 cup sugar
  • 1 egg
  • ¾ cup fresh orange juice (about 3 large oranges)
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1½ cups fresh whole cranberries
For the cream:
  • ⅔ cup heavy whipping cream
  • ¼ cup powdered sugar
  • 2 tablespoons fresh eggnog
Method
For the muffins:
  1. Cream butter, sugar and egg until smooth. Stir in orange juice, zest and vanilla.
  2. In another bowl, combine flour, baking powder, baking soda and salt. Add butter-egg mixture; stir just to blend. Add cranberries and mix until well combined.
  3. Transfer mixture to muffin pan. Bake at 350 until slightly golden, approximately 18 minutes.
  4. Cool on wire rack for about 10 minutes; remove from pan and cool completely.
For the cream:
  1. While your muffins are cooling, chill your mixing bowl. With the whisk attachment of your electric mixer, combine cream, sugar and eggnog, beating until mixture forms a thick cream. Dollop on top of your muffins right before serving.

13 Comments

  3. Tracy
    Tracy on December 15, 2011 at 12:51 pm

    These look fabulous! Especially the cream on top!

    Reply
    • Ashley @ Kitchen Meets Girl
      Ashley @ Kitchen Meets Girl on December 17, 2011 at 8:05 am

      Amy, believe me, I might actually have eaten buckets of that cream–it’s kind of addicting. =)

      Reply
  5. beti
    beti on December 15, 2011 at 6:40 pm

    I love them! I just adore eggnog, this is a great idea!

    Reply
  6. Ann
    Ann on December 15, 2011 at 9:14 pm

    Delicious! I’m with Jen – the whipped cream by itself is genius and the muffins are just the *ahem* icing on the cake!

    Reply
  8. Teri @ The Freshman Cook
    Teri @ The Freshman Cook on December 16, 2011 at 12:21 pm

    These look wonderful, and delicious! Great idea to make the bread into muffins!

    Reply
  9. April
    April on December 16, 2011 at 1:43 pm

    This looks amazing! I bet my husband would love that eggnog cream!

    Reply
  10. Kristen
    Kristen on December 16, 2011 at 6:54 pm

    I like breads/muffins that use the whole berry, too. This sounds like a delicious treat. I think I would have a hard time not just loading my fingers up with that whipped cream and licking it off straight.

    Reply

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