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cranberry eggnog coffee cake muffins

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

Obtained online. http://wholeandheavenlyoven.com/2014/12/19/cranberry-eggnog-coffee-cake-muffins/

yield 12 serving(s)
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For cranberry eggnog coffee cake muffins

  • 1 c
    xylitol (or sugar)
  • 2 lg
    eggs
  • 1/4 c
    vegetable oil
  • 1 c
    eggnog
  • 1/4 c
    maple syrup
  • 1/4 c
    orange marmalade
  • 2 tsp
    vanilla extract
  • 2 1/2 c
    white whole wheat flour
  • 4 tsp
    baking powder
  • 1/4 tsp
    salt
  • 1/2 tsp
    ground cinnamon
  • 1 c
    fresh cranberries, halved
  • 1/2 c
    chopped walnuts
  • 1 c
    granola

How To Make cranberry eggnog coffee cake muffins

  • 1
    Preheat oven to 425F. Lightly grease a 12­cup muffin tin. Set aside. In a large bowl, whisk xylitol (or sugar) eggs, oil, eggnog, syrup, marmalade, and vanilla until smooth. In a separate large bowl, whisk flour, baking powder, salt, and cinnamon. Fold flour mixture into liquid, gently stirring until just combined (batter will be quite thick). Gently fold in cranberries and walnuts.
  • 2
    Fill prepared muffin cups to the brim with batter and smooth tops. Sprinkle granola over top, pressing granola lightly into batter to adhere.
  • 3
    ake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking an additional 12­15 minutes or until a toothpick comes out clean. Cool muffins in pan 5 minutes then transfer to a wire cooling rack to cool completely.
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