Cranberry-Eggnog Muffins

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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!

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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.

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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.

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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!

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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!

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Amazing!

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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!

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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.

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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.

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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.