ohhhhh… To much? Yea, me too. I’m recovering with coffee in bed this morning, but I have a muffin recipe for you!
I started working on the recipe for these muffins two years ago! I woke up one morning in those days following the bustle of the holidays dreaming about eggnog cranberry muffins. So, I got out of bed and started tinkering in the kitchen. By 10 am the house smelled like Christmas all over again, but by the time it was perfected the eggnog was gone and we were well on our way to Valentine’s Day. Last year, once again eager to get them up on the blog with ample time for holiday baking I made a batch early in December, but I got distracted while they were in the oven and they ended up a little overdone on the bottom. Needless to say they were no longer ideal for photographs even though they still tasted good.
Now as the holiday season is winding down again I find myself with a half carton of eggnog in the fridge, I am bound and determined to get these to you while you can still enjoy them.
They are delicate, with bursts of sweetness from the cranberries. The wafting nutmeg aroma will whisk you back to the days leading up to christmas in the best sort of way as you put away the decorations until next year. They are good for breakfast or an afternoon tea break, even dessert.
Wishing you all a relaxing recovery and a wonderful new year full of good food!
Cranberry Eggnog Muffins
When I went to make the muffins this year I made a slightly different version than the ones I really love so the pictures don’t have the topping. If you want a more simple muffin you can replace the buttery topping for a sprinkle of raw or other course sugar.
For the muffins:
2¼ cups all-purpose flour
1 tbsp. baking powder
¼ tsp. salt
1 cup granulated sugar
2 large eggs
¾ cup eggnog
1/3 cup unsalted butter, melted
1 tsp. vanilla extract
1½ cups coarsely chopped dried cranberries
For the topping:
½ cup sugar
½ cup all-purpose flour
½ tsp. ground cinnamon
4 tbsp. unsalted butter, slightly softened
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 sugar, eggs, eggnog, melted butter and vanilla extract. Mix in the dry ingredients just until incorporated. Fold the dried cranberries into the batter. Divide the batter evenly between the prepared muffin liners, filling them about two-thirds of the way full. I use a cookie scoop to easily get the batter into the cups.
To make the streusel topping, combine the sugar, flour, cinnamon and butter. Cut the butter into the dry ingredients using a pastry blender or two knives until a coarse, crumbly mixture forms. 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.