I meant to share this recipe with you in December. But, like I have said, blogging got put on the back burner since things got so crazy. I have had this recipe bookmarked for ages. I just have never made it before because my husband doesn’t like cranberries or eggnog, so I didn’t want to make a batch just for myself. Finally, I said the heck with it and made them. I had some frozen cranberries in my freezer left over from thanksgiving, so it worked out perfectly. I ended up distributing a bunch to family and saving a few for myself. These were so good. They were moist, and a total feel-like-a-sinful breakfast. I would definitely have no problem making these again, and again.
Recipe from Annie’s Eats
For the muffins
- 2 1/4 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup plus 2 Tablespoons granulated sugar, divided
- 2 large eggs
- 3/4 cup eggnog
- 5 1/3 Tablespoons unsalted butter, melted
- 1 teaspoon almond extract
- 1 1/2 cups coarsely chopped cranberries (fresh or frozen)
For the topping
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 4 Tablespoons unsalted butter, slightly softened
- 1/2 cup chopped pecans (optional)
- Preheat the oven to 400ºF. 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 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.