Cranberry Muffins with Eggnog Cream
Prep time
Cook time
Total time
Author: adapted from The Wichita Eagle 2011 Holiday Cookbook
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:
- Cream butter, sugar and egg until smooth. Stir in orange juice, zest and vanilla.
- 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.
- Transfer mixture to muffin pan. Bake at 350 until slightly golden, approximately 18 minutes.
- Cool on wire rack for about 10 minutes; remove from pan and cool completely.
For the cream:
- 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 https://kitchenmeetsgirl.com/cranberry-muffins-with-eggnog-cream/