Eggnog Cranberry Muffins

Hope you all had a good weekend! I had a weekend filled with baking! I am so tired right now - wish I could go to bed!!



I am not a big fan of eggnog - rarely buy the stuff - but when I saw it at the supermarket this weekend - had to buy it to try these muffins!


I made Annie's eggnog-cranberry-muffins


They are soooooo good!!



Eggnog Cranberry Muffins



For the muffins:
2¼ cups all-purpose flour
1 tbsp. baking powder
¼ tsp. salt
1 cup plus 2 tbsp. granulated sugar, divided
2 large eggs
¾ cup eggnog (used 2% eggnog)
5 1/3 tbsp. unsalted butter, melted
1 tsp. almond extract (added 2 tsp because I love almond!)
1½ cups coarsely chopped cranberries (added 1 cup fresh and 1/2 cup dried cranberries)

For the topping:
½ cup sugar
½ cup all-purpose flour
½ tsp. ground cinnamon
4 tbsp. unsalted butter, slightly softened
½ cup chopped pecans (optional) (didn't use)

Directions:

Preheat the oven to 400° F. Line 14-16 muffin cups with paper liners. In a medium mixing bowl, combine the flour, baking powder and salt; stir to combine. In a large mixing bowl, combine 1 cup of the sugar, eggs, eggnog, melted butter and almond extract. Stir until well combined. Mix in the dry ingredients just until incorporated. Toss the chopped cranberries with the remaining 2 tablespoons of sugar, and fold into the batter. Divide the batter evenly between the prepared muffin liners, filling them about two thirds of the way full.

To make the streusel topping, combine the sugar, flour, cinnamon and butter. Cut the butter into the dry ingredients until a coarse, crumbly mixture forms. Stir in the pecans if using. Sprinkle the mixture evenly on top of the muffin batter.

Bake for about 18-22 minutes, or a until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack and let cool completely.