Cranberry Eggnog Muffins

By Trix

Ingredients

• For the crumb topping:
• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 1/4 teaspoon. ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 Tablespoon unsalted butter, softened
• For the muffins:
• 2/3 cup granulated sugar
• 6 Tablespoons (3/4 stick) unsalted butter, melted
• 1 large egg
• 1/3 cup eggnog
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon rum extract
• 1 1/8 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3/4 cup coarsely chopped fresh cranberries

Details

Servings 9
Adapted from lickthebowlgood.blogspot.ca

Preparation

Step 1

Preheat the oven to 400 degrees F. Line 9 muffin cups with paper liners.

To make the crumb topping:

In a small mixing bowl, combine the flour, sugar, cinnamon and nutmeg; stir to combine. Using a pastry blender or your fingers, cut the butter into the dry ingredients until a coarse, sandy mixture forms. Refrigerate the mixture, while you make the muffin batter.

To make the muffins:

In a large mixing bowl, combine sugar, melted butter, egg, eggnog, vanilla and rum extract. Stir until well combined.

Add flour, baking powder, salt and nutmeg to the wet ingredients and stir just until incorporated. The batter may appear thick and dry, once you add the cranberries, it will loosen up a bit. Fold the chopped cranberries into the batter, but do not overmix.

Sprinkle the crumb mixture evenly on top of the muffin batter.

Makes 9 muffins.