- 12
Ingredients
- MUFFINS:
- cooking spray
- 1 cup dried cranberries, roughly chopped
- 1/2 cup rum or apple juice
- 2 1/2 cups flour
- 2 tea. baking powder
- 3/4 cup packed brown sugar
- 1/2 tea. salt
- 1 stick butter, melted
- 1 1/2 cups eggnog
- 2 large eggs, at room temperature
- 1 Tbsp. vanilla
- .
- TOPPING:
- 1 1/2 cups flour
- 1 1/2 tea. cinnamon
- 1/2 tea. nutmeg
- 1 1/2 sticks butter, melted
- 3/4 tea. salt
- 1 1/4 cups packed brown sugar
Preparation
Step 1
Preheat oven 375 degrees. Mist a 12 cup muffin pan with cooking spray.
Warm the cranberries and rum in a saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain.
Whisk the flour, baking powder, brown sugar and salt in a medium bowl.
Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture (The batter will be lumpy; do not overmix). Fold in the cranberries. Divide the batter evenly among the muffin cups.
TOPPING: mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fngers until it looks like wet sand. Sprinkle generously over the batter.
Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
Cool slightly in the pan, the carefully remove to a rack.