Shopping, cookies and salt dough ornaments are done! The Chateaubriand roasts were ordered last night and should arrive in a few days, which means Christmas dinner is well on its way to being almost completely stress free. The Christmas cards have been sent, the tree is up and decorated, and I’ve finalized the side dishes. Does this mean that it is now time to relax, get cozy and sip some eggnog by a warm fire? That does sound good, but I still think I have a few more days before I’m quite at that point. Besides, baking isn’t work; especially when it’s the only alternative to wrapping presents. Stupid trapezoid shaped boxes are impossible to wrap and I haven’t picked up any gift bags yet anyway, so perhaps another day or two of procrastination is in order.
I call these Christmas muffins because they have all of the flavors of Christmas.
Eggnog, cinnamon, pear, orange, cranberry and white chocolate. They’re basically yule-tide joy and Christmas cheer smashed into a very merry little muffin cup, which bakes into a surprisingly fluffy and moist Christmas muffin. They’re sweet spiced eggnog muffins with pear, sweetened dried cranberries and white chocolate.
Yes, I do believe these muffins are the perfect thing to share as a little token of gratitude and appreciation. Hope you enjoy them too!
Sweet spiced eggnog muffins with pear, sweetened dried cranberries and white chocolate.
- 1 cup milk
- 1 cup eggnog
- 2 sticks butter, melted
- 1 cup sweetened dried cranberries or cherries
- 2 eggs, slightly beaten
- 2/3 cup packed dark brown sugar
- 4 cups all-purpose flour
- ¼ teaspoon cinnamon
- 1/4 teaspoon clementine zest
- 1 pear finely diced (about one cup)
- 2 tablespoon baking powder
- 1 teaspoon salt
Topping: white chocolate chips
Preheat oven to 375 degrees Fahrenheit and line 2 cookie sheets with 12 baking cups each or grease or spray a 24-cup muffin tin. Pour milk and eggnog over melted butter in a large mixing bowl. Add the dried cranberries or cherries. Whisk in beaten eggs and brown sugar and set aside. In separate bowl, whisk together flour, cinnamon, clementine zest, baking powder and salt. Add in diced pear and toss to coat the pear. Add the dry ingredients into the wet ingredients and mix until combined. Place about ¼ cup into each of the baking cups and top with white chocolate chips. Bake until golden and the top of muffins are set and spring back when gently pushed (about 15 minutes).
Makes 24 standard sized muffins