Cranberry Eggnog Muffins

By mitzzy

recipe from Annie's Eats (makes 14-16 regular size muffins or about 11 HUGE spill over the top because you over filled them muffins)

Ingredients

• 2 1/4 cups all purpose flour
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 1 cup plus 2 tbsp granulated sugar
• 2 eggs
• 3/4 cup eggnog
• 5 1/3 tbsp melted, unsalted butter
• 1/2 tsp almond extract
• splash of spiced rum (about 1 tbsp)
• 1 1/2 cups fresh or frozen cranberries, chopped (if you have a food processor it works wonders for this)
• for the Streusel
• 1/2 cup brown sugar
• 1/2 cup flour
• 1/2 tsp cinnamon
• 4 tbsp unsalted butter, at room temperature

Details

Servings 12

Preparation

Step 1

Preheat the oven to 400 degrees.

Line the muffin pans with paper liners, I used squares of parchment tucked into the pan because I think they look pretty.

Pulse the cranberries in a food processor until they're chopped into fairly small pieces. Toss chopped cranberries with 2 tbsp of sugar.

In a bowl, whisk together the flour, baking powder, salt and nutmeg.

In another bowl, or the bowl of a stand mixer combine the sugar with the eggs, eggnog, melted butter, almond extract and rum. Mix until well combined, scraping down the sides of the bowl as required. Mix the dry ingredients into the wet ingredients and beat just until all of the flour has been incorporated. Fold in the chopped cranberries.

Fill muffin liners 2/3 of the way full.

To make Streusel, mix together the sugar, flour and cinnamon. Using a pastry blender, (or just your fingers) work the butter in until the mixture is crumbly.

Generously top the unbaked muffins with the streusel.

Bake 18-22 minutes or until golden brown and the muffins spring back when gently touched on the tops.