Ingredients for Cranberry Eggnog Muffins
- 1 cup fresh or frozen cranberries
- Sugar
- ½ cup all-purpose flour (for streusel)
- Baking Powder
- Salt
- 2 large eggs
- 1 cup eggnog
- Margarine
- Almond Extract
- Pecans
- ¼ cup (½ stick) cold unsalted butter (for streusel)
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How to Make Cranberry Eggnog Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, combine 1 cup fresh or frozen cranberries and 2 tablespoons granulated sugar. Set aside.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon salt.
- In a separate bowl, whisk together 1 cup eggnog, ¼ cup (½ stick) melted unsalted butter, 2 large eggs, and 1 teaspoon vanilla extract.
- Gently pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in the cranberry mixture.
- Fill each muffin cup about ¾ full.
- For the streusel topping: In a small bowl, combine ½ cup all-purpose flour, ¼ cup brown sugar, ¼ cup chopped pecans or walnuts, and ¼ cup (½ stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the muffins.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
79g
Fat
10g
Carbs
12g
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