Cranberry-Eggnog Muffins

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

Yield:
12 muffins
Level:
Easy

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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3.9 21
Dry. Way too much topping. Hard to tell what is in them when eating them. I wish I had read the opinions rather then look at the stars! Why they got so many stars I don't know. Sorry, but I have been baking for many years and these are a huge disappointment. Even my spouse said they are bland. Sorry. item not reviewed by moderator and published
I love cranberries and eggnog; and I make a ton of various types of muffins for my kids. I followed the recipe and indeed: the topping makes way too much, I got 16 muffins instead of 12, the bake time was too long (they came out dry), and the taste was mediocre. Oh well. item not reviewed by moderator and published
Actually got 16 muffins out of this or there would have been no room for the strussel. Don't skimp on topping, I did reduce the flour to one cup, the sugar to one cup and increased the seasoning. Meant to reduce the butter as well, didn't and now wouldn't...it was like a chewy cookie on top of a luscious muffin. Big hit at Christmas breakfast. item not reviewed by moderator and published
So great! Perfect for company. item not reviewed by moderator and published
Absolutley LOVE these! item not reviewed by moderator and published
I made these last year for my in-laws and they were a HUGE success. I just made another batch (one year later in Jan because I just couldn't get to them over the holidays. They are not difficult, just a few extra steps than your typical muffin. TIPS: The topping does make way too much. You should be able to cut it in half and be okay. Also, for the topping, mix the dry ingredients first before you add the melted butter to ensure the spices are distributed. Do not over mix the batter.....just fold it a few times and you're golden. ENJOY! item not reviewed by moderator and published
I loved the taste of these muffins. I used a jumbo muffin pan so the recipe made 6 very large muffins which were great for brunch. I did not add the crumble on top but I did put 1/2 tsp cinnamon and nutmeg plus 1/8 tsp cloves in the batter. I think I would put a bit more spice in the batter next time but they are great. I didn't have apple juice so I didn't soak my cranberries and they still tasted great. This is a must recipe for the holiday season. item not reviewed by moderator and published
Did anyone test this recipe? Like others, I thought the streusel recipe made WAY too much - even considering that I was able to get 18 muffins out of the batter rather than 12. Also, my muffins were done after 14 minutes, not 30. The flavor is fantastic, which is why I gave it 3 stars, but the instructions really seem off. item not reviewed by moderator and published
These were excellent, and a hit with everyone! I made these for colleagues, and everyone loved the sugary, crumbly topping. It was kind of difficult to maneuver it, but well worth it in the end. I used apple juice instead of rum or brandy, and the flavor was fantastic! item not reviewed by moderator and published
I read the other reviews before I made these. I used a little more brown sugar, brandy instead of rum and I put a couple dashed of cinnamon and allspice in the batter. Would use more spice in the batter next time. I didn't use all of the cranberries due to the other comments, but next time I'd use the full amount as I can hardly taste them! I have started using Pam with Flour and nothing sticks when I use it! I filled the muffin cups to the brim rather than 3/4 like other recipies say. I now know why it says generously put on the topping - once the muffins bake, the top spreads out so my streusel didn't cover the whole top anymore. I used 3/4 cup flour, sugar etc for the topping. Overall it is a tasty muffin and makes a nice looking gift! item not reviewed by moderator and published

This recipe is featured in:

Winter Produce Guide