Thursday, December 23, 2010

Cranberry Eggnog Muffins


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! 

Cranberry Eggnog Muffins
Source:  Recipe Girl

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

Directions:

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.

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