Cranberry Eggnog Muffins

Do you have some leftover eggnog languishing in your fridge? If you do, you should make these muffins. And if you don't, you should go buy more. I love baking with cranberries, too, and I seem to always have a bag in the freezer. So, combine cranberries with eggnog, top it all off with a delicious streusel, and you have a great muffin for breakfast, coffee break, brunch, or any time of the day.

Cranberry Eggnog Muffins

Streusel Topping:
1/3 cup all-purpose flour
1/3 cup sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. unsalted butter, softened

Muffins:
1 1/3 cup sugar
1/2 cup butter, melted
2 eggs
2/3 cup eggnog
1 tsp. vanilla
2 1/4 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 1/2 cup coarsely chopped fresh cranberries



In a large mixing bowl, combine sugar, melted butter, egg, eggnog and vanilla. Stir until well combined.

Add flour, baking powder, salt and nutmeg to the wet ingredients and stir just until incorporated. Fold the chopped cranberries into the batter, but do not overmix. Divide the batter evenly between the paper-lined muffin cups, filling them about two thirds of the way full.

To make the crumb topping, in a small mixing bowl, combine the flour, sugar, cinnamon and nutmeg; stir to combine. Using your fingers, cut the butter into the dry ingredients until a coarse, sandy mixture forms. Sprinkle the crumb mixture evenly on top of the muffin batter.

Bake at 400 for about 18-20 minutes, or a until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, before transferring to a wire rack to cool completely. Makes 20-22 muffins

Recipe Source: Adapted from Lick the Bowl Good