If these flavors don’t scream December, then I don’t know what does!
I loved these muffins – they were moist, eggnoggy, almondy and the cranberries are yum! They are capped off with a crunchy struesel-like topping that adds a nice sweet crunch. Great as a breakfast treat with coffee or as a mid-morning snack.
These muffins are so good that they converted a cranberry hater (Miss E) who asked for one in her lunchbox… 🙂
My notes: The recipe said it makes 14-16 muffins, I made 16 and overfilled the liners, so some of my streusel topping stuck to the muffin pan. Use your judgement when filling the liners… I also omitted the pecans from the topping.
Eggnog Cranberry Muffins
Yield: About 16 muffins
For the muffins:
2 1/4 cups all-purpose flour
1 Tbsp. baking powder
1/4 tsp. salt
1 cup plus 2 Tbsp. granulated sugar, divided
2 large eggs
3/4 cup commercial eggnog
5 1/3 Tbsp. unsalted butter, melted
1 tsp. almond extract
1 1/2 cups coarsely chopped cranberries
For the streusel topping:
1/2 cup sugar
1/2 cup all-purpose flour
1/2 tsp. ground cinnamon
4 Tbsp. unsalted butter, slightly softened
1/2 cup chopped pecans (optional)
1. Preheat the oven to 400 degrees. Line 16 muffin cups (more or less as needed) with paper liners.
2. In a medium mixing bowl, combine the flour, baking powder and salt; stir to combine.
3. In a large mixing bowl, combine 1 cup of the sugar, eggs, eggnog, melted butter and almond extract. Stir until well combined.
4. Mix in the dry ingredients just until incorporated. Toss the chopped cranberries with the remaining 2 tablespoons of sugar, and fold into the batter.
5. Divide the batter evenly between the prepared muffin liners, filling them about two-thirds full.
6. For the streusel topping: combine the sugar, flour, cinnamon and butter. Cut the butter into the dry ingredients until a coarse, crumbly mixture forms. Stir in the pecans if using. Sprinkle the mixture evenly on top of the muffin batter.
7. Bake for about 18-22 minutes, or a until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 5-10 minutes, then transfer to a wire rack and let cool completely.