I don't know about you, but I think that I like the idea of eggnog much better than I like the actual drink.I usually tell myself once a year that I need to have a glass of this thick creamy drink because....well, I'm not actually sure why. Christmas cheer, perhaps? Childhood memories?
This year, I like the idea of eggnog as an ingredient rather than a beverage! Now, if you're not a huge eggnog fan, don't stress. These muffins have just a hint of eggnog flavor; in fact, if muffins could be creamy, that's how I would describe these. Light and fluffy, truly just a step down from a cupcake. A perfect way to use up some of that holiday cheer for Christmas morning!
2¼ cups all-purpose flour
1 tbl. baking powder
1 cup granulated sugar
2 large eggs
¾ cup eggnog
1/3 cup melted butter
1 tsp almond extract
1 cup coarsely chopped cranberries (I used fresh. If fresh are unavailable, frozen cranberries is preferred over dried)
2 tbl. granulated sugar
For the streusel topping
½ cup granulated sugar
½ cup all-purpose flour
¼ cup butter, slightly softened
Preheat oven to 400°F. Line 14-16 muffin cups with baking liners.
In a medium bowl, whisk together flour and baking powder; set aside.
In a large bowl, mix eggs, sugar, eggnog, butter and almond extract. Mix in dry ingredients just until combined. Toss cranberries with 2 T. sugar and then stir into batter.
Prepare streusel topping: Combine topping ingredients using a pastry cutter (or two knives) until crumbly.
Fill prepared muffin cups two-thirds full. Top with streusel topping. Bake 18 to 22 minutes, or until muffins test done with a toothpick inserted in the center coming out clean.