Sweet eggnog and tart cranberries all in a delicious muffin topped with a crumb topping. So delicious and a good way to use up the last of the eggnog and cranberries you may have leftover from the holiday season.
Cranberry Eggnog Muffins
Ingredients:
Muffin
- 2 cups all purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1 egg
- 3/4 cup light eggnog
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
Crumb Topping
- 1/2 cup granulated sugar
- 5 tablespoons all purpose flour
- 1/2 teaspoon nutmeg
- 4 tablespoons unsalted butter, cold and cut into pieces
Directions:
- Preheat oven to 350º F. Spray a muffin tin with cooking spray or place in paper liners.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda and nutmeg.
- In a medium bowl combine the egg, eggnog, canola oil and vanilla extract.
- Add the wet mixture to the dry ingredients and stir just until combined.
- Gently fold in the cranberries.
- Fill the prepared muffin tin with the batter, filling about 3/4 full.
- In a small bowl whisk together the sugar flour and nutmeg.
- Cut the butter in with a pastry blender or two forks until the mixture resembles coarse wet sand.
- Evenly sprinkle the topping over the muffin batter.
- Bake for 15-20 minutes or until an inserted toothpick comes out clean.
- Remove from the pan and cool on a cooling rack.
Serves: 12
Calories: 259
Total Fat: 9.3g
Saturated: 3.1g
Polyunsaturated: 1.4g
Monounsaturated: 3.8g
Trans: 0g
Cholesterol: 27.6mg
Sodium: 129.2mg
Potassium: 6.6mg
Total Carbs: 25.9g
Dietary Fiber: 0.4g
Sugars: 22.3g
Protein: 1.4g
Vitamin A: 3.7%
Vitamin C: 2.1%
Calcium: 2.2%
Iron: 1.2%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Inspired by Charm.
