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+ servings

Cranberry Eggnog Coffee Cake Muffins

Loaded with tart cranberries and generously topped with a heavenly granola streusel, these soft holiday muffins get their amazing coffee cake-like texture from a special ingredient: Eggnog!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 dozen muffins


  • 1 cup xylitol or sugar
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1 cup eggnog
  • 1/4 cup maple syrup
  • 1/4 cup orange marmalade
  • 2 teaspoons vanilla extract
  • 2-1/2 cups white whole wheat flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup fresh cranberries halved
  • 1/2 cup chopped walnuts
  • 1 cup granola


  • Preheat oven to 425F. Lightly grease a 12-cup 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.
  • Fill prepared muffin cups to the brim with batter and smooth tops. Sprinkle granola over top, pressing granola lightly into batter to adhere.
  • Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking an additional 12-15 minutes or until a toothpick comes out clean. Cool muffins in pan 5 minutes then transfer to a wire cooling rack to cool completely.


Store muffins in an airtight container at room temperature up to 4 days.