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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    19 Reviews
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    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.
    So great! Perfect for company.
    Absolutley LOVE these!
    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!
    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.
    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.
    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!
    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!
    Amazing!
    This recipe was amazing!! There was a lot of topping but everything else was great! I did make a few additions, like orange zest in the stuesel, that really made the flavor pop! and I used gingerbread flavored eggnog, that totally took the flavor to a new level. so amazing I had to make like 3 batches to satisfy the family, and I already have requests for them next year!
    Couple notes about this recipe: I agree, half of the stuesel topping would have been more then sufficient. I love butter and sugar as much as anyone but these were intense! I would also like to see a little more cranberries, maybe 1.5 cups would have been better. I didn't have rum or apple juice, so I used OJ and it worked fine.
    Absolutely delicious! I used the 1/2 cup of rum. You could really taste the eggnog and the rum. The streusel was perfect...just the right amount to make a decadent breakfast muffin! Seems to me like Food Network pre-tested it since it was perfect. Baking is a science: You have to measure because baking is a chemical reaction.
    For starters...Cut the recipe for the streusel topping in half or even 1/4 it!!!! I would need to make at least 3-4 batches of muffin to use the rest of the streusel. Up the brown sugar in the muffin base to 1 cup (this eases the bite of the eggnog and the bitterness of the cran). BEAT brown sugar with the eggnog for a good 3 min; then add the eggs, melted butter (COOLED), and vanilla. Beat well. Incorporate the flour mixture (sans the brown sugar) into the nog mix. Fold in chopped FRESH (or frozen) cranberries-it makes a HUGE difference in the flavor! Cook about 25 mins at 375. Let cool in pan for 1 min or 2. Then remove muffins from pan and onto a cooling rack. 
     
    This recipe makes me wonder if anyone working at foodnetwork tests these recipes before putting them into the magazine. I don't know any baker, professional or hobbyist, who would put that much streusel on 12 muffins.
    Moist and delicious and a little decadent! Great brunch muffins.
    I made these without the dried cranberries, so instead of 1 Tbsp of vanilla I used 1/2 Tbsp of vanilla and 1/2 Tbsp of rum. They turned out great! You could taste the eggnog. Although there was a lot of topping, I love crumbly topping and my whole family loved it, too. Mine didn't stick to the paper - I did not have to use spray on the muffin paper. I'll definitely do this one again.
    My family really enjoyed these muffins. I did not use the topping so I can't comment on that part of the recipe. I would add a little more vanilla, spice or eggnog if you want more flavor. This recipe is for people that like eggnog and cranberries.
    I am disappointed with this one. For the most part I have had great luck with the recipes out of the magazine. These muffins required quite a bit of butter and eggnog which are not cheap right now. I found there was too much topping like the other poster mentioned. I will just bag it up and hope to use it on something else. The muffins stuck to the wrappers so I suggest if you use a muffin wrapper that you spray it as well. The muffins themselves were ok. Not terribly flavorful but moist enough and had lots of cranberry flavor. I think they need something else to give them a boost. 
    Be sure to watch them during baking...mine baked quicker. 
    This is not a recipe that I will make again though. On to the next recipe :-)
    These were really good however, I only rated them a 4 because I did not think they needed the cranberries. I made 18 muffins from the recipe and only needed to bake them about 16-18 minutes. I halved the topping recipe to make them a little bit less fattening, but the topping is fantastic. I will make again.
    The directions for the recipe *****, from amount of ingredients to time. - Well, I finally got them into the oven, watching very closely. Well, gotta go. Have to throw away soaked cranberries and enough of the "topping" to last a lifetime. What a shame! Can you tell that I am really p^%$#@? 
    - To be fair, I will post another comment about the turn-out/taste.
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    This recipe is featured in:

    Winter Produce Guide