Cranberry-Eggnog Muffins

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
12 muffins
Level:
Easy

CATEGORIES
Ingredients
  • For the Muffins:
  • Cooking spray
  • 1 cup dried cranberries, roughly chopped
  • 1/2 cup rum or apple juice
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, melted
  • 1 1/2 cups eggnog
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • For the Topping:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1 1/2 sticks unsalted butter, melted
  • 3/4 teaspoon salt
  • 1 1/4 cups packed light brown sugar
Directions

Prepare the muffins: Preheat the oven to 375 degrees F. Mist a 12-cup muffin pan with cooking spray. Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain.

Whisk the flour, baking powder, brown sugar and salt in a medium bowl.

Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture. (The batter will be lumpy; do not overmix.) Fold in the cranberries. Divide the batter evenly among the muffin cups.

Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand. Sprinkle generously over the batter.

Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Cool slightly in the pan, then carefully remove to a rack.

Photograph by Andrew Mccaul

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    This recipe is featured in:

    Fall Produce Guide