Cranberry-Eggnog Muffins (Food Network Kitchens) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Ingredients:
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 |
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:
1. 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.
2. Whisk the flour, baking powder, brown sugar and salt in a medium bowl.
3. 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.
4. 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.
5. 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.
6. Photograph by Andrew Mccaul
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