Eggnog Cranberry Muffins

Name: Eggnog Cranberry Muffins
Total time: 35 min
Yield: 16 servings
Cuisine: Indonesian
Ingredients: 2 1/4 cups all purpose flour; 1 tablespoon baking powder; 1 cup granulated white sugar; 2 large eggs; 3/4 cup eggnog; 1/3 cup butter, (melted); 1 teaspoon almond extract; 1 cup coarsely chopped fresh cranberries ((easiest to chop if you freeze them first)); 2 tablespoons granulated white sugar; 1/2 cup all purpose flour; 1/2 cup granulated white sugar; 1/4 cup (1/2 stick) butter, (slightly softened); 1/2 cup chopped pecans ((optional))

Delicious holiday muffin recipe!

⏱️ 35 min 🔪 Prep: 15 min 🔥 Cook: 20 min 📊 Medium 👁️ 39 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

16 servings

2 1/4 cups all purpose flour
1 tablespoon baking powder
1 cup granulated white sugar
2 large eggs
3/4 cup eggnog
1/3 cup butter, (melted)
1 teaspoon almond extract
1 cup coarsely chopped fresh cranberries ((easiest to chop if you freeze them first))
2 tablespoons granulated white sugar
1/2 cup all purpose flour
1/2 cup granulated white sugar
1/4 cup (1/2 stick) butter, (slightly softened)
1/2 cup chopped pecans ((optional))

Steps

Preheat the oven to 400°F. Spray 14 to 16 muffin cups with nonstick spray.
In a medium bowl, whisk together the flour and baking powder; set aside.
In a large bowl, whisk together the sugar, eggs, eggnog, butter and almond extract. Stir in the dry ingredients just until combined. In a separate bowl, toss the chopped cranberries with 2 tablespoons of sugar and then stir into the batter.
In a medium bowl, combine the topping ingredients using a pastry cutter (or two knives) until crumbly.
Fill the prepared muffin cups two-thirds full. Top each with a little of the streusel topping. Bake 18 to 22 minutes, or until the muffins test done with a toothpick inserted in the center coming out clean.