Ingredients
- Streusel Topping:
- 2 1/4 C flour
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 C plus 2 tbsp. granulated sugar, divided
- 2 large eggs
- 3/4 C eggnog
- 5 1/3 Tbsp. unsalted butter, melted
- 1 tsp. almond extract
- 1 1/2 C coarsely chopped cranberries
- 1 C white chocolate chips
- 1/2 C sugar
- 1/2 C all-purpose flour
- 1/2 tsp. ground cinnamon
- 4 Tbsp. unsalted butter, slightly softened
- 1/2 C chopped pecans (optional)
Preparation
Step 1
Preheat the oven to 400° F. Line 14-16 muffin cups with paper liners.
In a bowl, add together the flour, baking powder and salt and stir to combine. In a large bowl, add together 1 cup of sugar, eggs, eggnog, melted butter and almond extract. Stir until well combined. Add in the dry ingredients just until incorporated. Do not over mix.
Chop the cranberries. I used my mini food processor and just pulsed a few times. Toss the chopped cranberries with the remaining 2 tablespoons of sugar, and fold into the batter along with the white chocolate chips. Fill the prepared muffin liners 2/3 full.
Streusel topping:
Combine sugar, flour, cinnamon and butter. Cut the butter into the dry ingredients with a pastry cutter or a fork until a coarse, crumbly mixture forms. Add nuts if using. Sprinkle the mixture on top of the muffin batter.
Bake for about 18-22 minutes, or a until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack and let cool completely.