Eggnog Cranberry Muffins
Festive holiday eggnog cranberry muffins are laced with tart cranberries, eggnog and topped with a sweet brown sugar streusel topping.
Cook Time 25 minutes
Total Time 25 minutes
Servings 1 dozen
For the streusel topping:
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter melted
For the muffins:
- 2 cups plus 1 tablespoon all-purpose flour divided
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup eggnog
- ¼ cup vegetable oil
- 1 large egg
- 1 cup fresh or frozen cranberries
Preheat oven to 400 degrees.
Line 12 muffin cups with cupcake liners or spray with cooking spray.
In a small bowl, combine the ingredients for the streusel topping. Set aside.
In a medium mixing bowl, combine 2 cups of flour, sugar, baking powder, and salt.
In a separate, larger mixing bowl, combine eggnog, oil, and egg. Beat at medium high heat until combined.
Reduce mixer speed to low. Add dry ingredients and mix just until flour is moistened.
Combine cranberries and the remaining tablespoons of flour. Stir until cranberries are coated with the flour. Gently fold in the cranberries into the batter.
Fill each muffin cup about 2/3 full. Sprinkle the top of each with the streusel topping
Bake for 20 – 25 minutes or until the muffins are golden brown and a toothpick inserted near the center comes out clean.
Serving: 1muffin | Calories: 429kcal | Carbohydrates: 69g | Protein: 7.8g | Fat: 14g | Saturated Fat: 5.5g | Cholesterol: 78mg | Sodium: 309mg | Potassium: 155mg | Fiber: 2.7g | Sugar: 37g | Vitamin A: 7% | Vitamin C: 8% | Calcium: 13% | Iron: 14%