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Hi Everyone, it’s been awhile since my last post. I started a job a year ago that kept me busy. Then I was in a car accident that had me off my feet for 3 months, so I didn’t do any cooking to blog about. I’m back, just in time for the holidays, with a muffin recipe that encompasses flavors that to me are truly Christmas.  They would be a great addition to your Holiday brunch table. My house smelled incredible when these were baking.

Cranberry Eggnog Muffins

Cranberry Eggnog Muffins

2 1/4 cups all-purpose flour
1 tbsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1 cup plus 2 tbsp granulated sugar
2 eggs
3/4 cup eggnog
1 tsp rum extract
5 tbsp melted, unsalted butter
1 1/2 cups fresh or frozen cranberries, chopped (if you have a food processor it works wonders for this)


1/2 cup brown sugar
1/2 cup flour
1/2 tsp cinnamon
4 tbsp unsalted butter, at room temperature

Preheat the oven to 400 degrees.

Line the muffin pans with paper liners. Pulse the cranberries in a food processor until they’re chopped into fairly small pieces.  Toss chopped cranberries with 2 tbsp of sugar.

In a bowl, whisk together the flour, baking powder, salt and nutmeg.

In another bowl, or the bowl of a stand mixer combine the sugar with the eggs, eggnog, melted butter and rum extract.  Mix until well combined, scraping down the sides of the bowl as required.  Mix the dry ingredients into the wet ingredients and beat just until all of the flour has been incorporated.  Fold in the chopped cranberries.

Fill muffin liners 2/3 of the way full.

To make Streusel, mix together the sugar, flour and cinnamon.  Using a pastry blender, work the butter in until the mixture is crumbly.

Generously top the unbaked muffins with the streusel.

Bake 18-22 minutes or until golden brown and the muffins spring back when gently touched on the tops.

Yield: 15 regular sized or 10 jumbo muffins