Eggnog Cranberry Muffins

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.

Here’s what we’re dealing with in Boston today.

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:

  1. Preheat oven to 400°F. Spray your muffin tins with non-stick cooking spray.
  2. In a medium bowl, whisk together flour and baking powder.
  3. In a large bowl, whisk together the splenda, eggs, eggnog, melted butter, and almond extract.
  4. 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.
  5. Combine the topping ingredients in a food processor and pulse until crumbly.
  6. Fill the muffin cups 2/3 full. I used an ice-cream scoop for even distribution.
  7. Top with a tbsp or two of the streusel topping. Bake 18 minutes, or until a toothpick inserted into the center of the muffins comes out clean.

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