Cranberry Muffins with Eggnog Cream
Prep time
Cook time
Total time
Serves: 12
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
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.
Recipe by Kitchen Meets Girl at