EGGNOG- CRANBERRY MUFFINS
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MUFFINS:
2¼ cups all-purpose flour
1 Tbs baking powder
1 cup granulated sugar
2 large eggs
¾ cup eggnog
1/3 cup melted butter
1 tsp almond extract
1 cup coarsely chopped frozen cranberries
2 Tbs granulated sugar
STREUSEL TOPPING:
½ cup granulated sugar
½ cup all-purpose flour
¼ cup butter, slightly softened
½ cup chopped pecans, optional
1. Preheat oven to 400°F. Grease 14 to 16 muffin cups.
2. In a medium bowl, whisk together flour and baking powder; set aside.
3. In a large bowl, mix eggs, sugar, eggnog, butter and almond extract. Mix in dry ingredients just until combined. Toss cranberries with 2 T. sugar and then stir into batter.
4. Prepare streusel topping: Combine topping ingredients using a pastry cutter (or two knives) until crumbly.
5. Fill prepared muffin cups two-thirds full. Top with streusel topping. Bake 18 to 22 minutes, or until muffins test done with a toothpick inserted in the center coming out clean.
Yield: 14 to 16 muffins
Cooking Tips:
*If you have eggnog extract, go ahead and use that instead of the almond. Vanilla extract can also be used in place of almond.
*Low Fat eggnog is perfectly okay to use in this recipe.
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3 Comments
These look perfect! Absolutely perfect for this season!! Hope you had a great Thanksgiving holiday. – mary
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What a perfect holiday recipe!! I cannot wait to try this one.. Already have all the ingredients in the house!!
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I made these today as the recipe is written. The batter turned out very thick, much too thick to even mix. I added a little extra eggnog, but it was still quite thick. The end result has a great flavor, but is a little dry. I will make these again, but I will start with 1 cup of eggnog and then add even more if needed.
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