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Cranberry-Banana Eggnog Muffins

These delectable Cranberry-Banana Eggnog Muffins combine three wonderful flavours to make muffins that are perfect for Christmas breakfast, brunch, or an anytime treat.
Course Breakfast
Cuisine American
My Island Bistro Kitchen My Island Bistro Kitchen


  • 1 cup cranberries fresh or frozen, coarsely chopped
  • tbsp sugar
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ¼ cup rolled oats
  • 4 tsp baking powder
  • ½ tsp soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • tsp allspice
  • cup brown sugar lightly packed
  • 1 tbsp grated orange rind
  • 1 extra-large egg lightly beaten
  • ¾ cup eggnog
  • ½ cup + 1 tbsp cooking oil
  • ¼ cup orange juice
  • tsp vanilla
  • 2 tbsp maple syrup
  • cup mashed banana


  • Ingredients:
  • ¼ cup + 2 tbsp all-purpose flour
  • 3 tbsp brown sugar
  • ½ tsp cinnamon
  • 3 tbsp butter
  • 2 tbsp chopped pecans


  1. Preheat oven to 450°F.
  2. In small bowl, sprinkle chopped cranberries with 1½ tbsp sugar. Toss lightly to coat cranberries with the sugar. Set aside.
  3. In medium-sized bowl, combine the dry ingredients for the streusel. Mix well. Using a pastry blender, cut in the butter until mixture resembles coarse oatmeal. Stir in pecans. Set aside.
  4. Prepare muffin tins by greasing or spraying with cooking oil, ensuring the top of the muffin tins are also well-greased.
  5. In large bowl, combine dry ingredients and orange rind for muffins and mix well. Make a well in the middle of the ingredients. Set aside.
  6. In separate bowl or large mixing cup, add the lightly beaten egg, eggnog, oil, orange juice, vanilla, maple syrup, and mashed banana. Whisk together well.
  7. Pour wet ingredients into well in dry ingredients. Combine just until dry ingredients are barely incorporated. Do not overmix. Gently fold in the sugared cranberries.
  8. Spoon batter into prepared muffin tins filling almost to the muffin tin rim. Sprinkle with streusel mixture.
  9. Transfer muffins to oven and immediately reduce heat to 400º. Bake 20-22 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.
  10. Let muffins rest in muffin tins for about 5 minutes then transfer to wire rack to finish cooling.

Recipe Notes

Yield:  Apx. 12-14 standard-sized muffins