I was very pleased at how these tasted. The cranberries were tart, and there was still a hint of eggnog flavor. The streusel topping was amazing! Make sure to pile it on top of muffins until there is no more!
Ingredients:
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
Streusel 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
Directions:
Preheat oven to 400-degrees.
Line 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 (about 10-12 minutes for mini ones), 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.
Source: Annie's Eats
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
Streusel 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
Directions:
Preheat oven to 400-degrees.
Line 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 (about 10-12 minutes for mini ones), 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.
Source: Annie's Eats
1 comment:
These were delicious! I loved the cranberry flavor, and of course, the topping is a wonderful sweet compliment to the tart cranberries.
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