Meet the Sullivans: Cranberry-Eggnog Muffins

December 6, 2011

Cranberry-Eggnog Muffins

These muffins are fantastic! I whipped up a batch Sunday morning. The flavor is great and they really kept their moisture, even on the morning after they were baked.
Cranberry-Eggnog Muffins
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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

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.

I thought there was a little too much topping, so I did not use all of it, just about 3/4 of what was made. This was still a bit too much for 12 muffins and some of it melted over, so use sparingly or make sure your muffin cups aren't filled up too high.

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.

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