Crumb Topped Cranberry Eggnog Muffins

By Afton

Ingredients

• For the muffins:
• 2 cups flour
• 3/4 cups sugar
• 1 teaspoon baking powder
• 1/2 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup eggnog
• 1/4 cup vegetable oil
• 1 teaspoon vanilla
• 1 cup fresh cranberries
• For the crumb topping:
• 1/2 cup sugar
• 5 tablespoons flour
• 1/2 teaspoon nutmeg
• 4 tablespoons cold unsalted butter, cut into pieces

Details

Servings 15
Adapted from inspiredbycharm.com

Preparation

Step 1

Preheat the oven to 350 degrees. Line muffin pans with paper liners. Now you're ready to make the muffin batter. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg. In a medium bowl, combine the egg, eggnog, vegetable oil, and vanilla. Add this wet mixture to the dry mixture and stir until just combined. Gently stir in the cranberries.

To make the topping, combine the sugar, flour, and nutmeg in a small bowl; whisk to blend. Add the butter pieces and cut them in with a pastry blender or a fork until the texture resembles wet sand.


Next, fill the lined muffins tins 3/4 full of batter. Then top with crumb topping. Bake at 350 degrees for about 20 minutes or until a toothpick inserted in the center comes out clean.