Photo: Cranberry-Eggnog Muffins Recipe
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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By bmbenton
Silver Spring, MD
on January 11, 2013
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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!
By ms_lynnf
on January 02, 2013
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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.
By lisagfrederick_...
Birmingham, AL
on January 02, 2012
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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.
Read all 16 reviews