1cupcoarsely chopped fresh cranberries(easiest to chop if you freeze them first)
2tablespoonsgranulated white sugar
1/2cupall purpose flour
1/2cupgranulated white sugar
1/4cup (1/2 stick)butter,slightly softened
PREPARE THE MUFFINS:
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.
PREPARE THE STREUSEL TOPPING:
In a medium bowl, combine the topping ingredients using a pastry cutter (or two knives) until crumbly.
BAKE THE MUFFINS:
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.
*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.