When I saw these muffins, I knew I had to try to make them. It is no secret that I am not an accomplished (or willing) baker, but these just looked too good. Well, I’m happy to report that these came out perfect, and was a lovely breakfast on a super snowy morning.
Eggnog Cranberry Muffins
Makes 16 muffins
Recipe by Just the Tip / Inspired by Recipe Girl
Here’s what I used:
For the muffins:
2¼ cups all-purpose flour
1 tbsp baking powder
1 cup granulated sugar
2 large eggs
1 cup light eggnog
1/3 cup melted butter (allow to cool slightly)
2 tsp almond extract
1 cup coarsely chopped frozen sweetened cranberries
For the streusel topping:
½ cup granulated sugar
½ cup all-purpose flour
¼ cup butter, slightly softened
½ cup chopped pecans
Here’s what I did:
- Preheat oven to 400°F. Spray your muffin tins with non-stick cooking spray.
In a medium bowl, whisk together flour and baking powder.
- In a large bowl, whisk together the splenda, eggs, eggnog, melted butter, and almond extract.
- Gradually mix in the dry ingredients, and then add the cranberries. If your cranberries are not pre-sweetened, toss with a tbsp or two of sugar before adding to the batter.
Combine the topping ingredients in a food processor and pulse until crumbly.