Wednesday, January 6, 2010

Eggnog Cranberry Muffins

I brought these and these Eggnog cupcakes into work for New Year’s Eve. My staff said these were great- they said it wasn’t overly sweet, the crumb texture was light and tender, and they loved the streusel topping. I did sneak a taste, and I loved the tart cranberries combined with the sweet streusel topping, and it added a pretty touch of color. I did add more eggnog than what the original recipe called for- the batter was too thick in the original recipe. I also decreased the almond extract to ½ tsp, as Annie mentioned that this flavor overpowered the taste of the eggnog (edits are reflected in the recipe below.) Otherwise, a great muffin for the holiday season.

For the muffins
2-1/4 cups all-purpose flour
1 Tbsp baking powder
¼ tsp salt
1 cup sugar
2 large eggs
1 cup eggnog
5-1/3 Tbsp unsalted butter, melted
1/2 tsp almond extract
1-1/2 cups coarsely chopped cranberries + 2 Tbsp sugar

For the topping
1/3 cup sugar
1/3 cup all-purpose flour
½ tsp ground cinnamon
4 Tbsp unsalted butter, slightly softened
1/3 cup chopped pecans (optional)

1. Preheat the oven to 400° F. Line 14-16 muffin cups with paper liners.
2. In a medium mixing bowl, combine the flour, baking powder and salt; stir to combine.
3. In a large mixing bowl, combine sugar, eggs, eggnog, melted butter and almond extract. Stir until well combined.
4. Mix in the dry ingredients just until incorporated.
5. Toss the chopped cranberries with sugar, and fold into the batter.
6. Divide the batter evenly between the prepared muffin liners, filling them about 2/3 of the way full.
7. To make the streusel topping, combine the sugar, flour, cinnamon and butter. Cut the butter into the dry ingredients until a coarse, crumbly mixture forms. Stir in the pecans if using.
8. Sprinkle the topping mixture evenly on top of the muffin batter.
9. Bake for about 18-22 minutes, or until a toothpick inserted in the center comes out clean.
10. Let cool in the pan for 5-10 minutes, then transfer to a wire rack and let cool completely.

Yield: 14-16 muffins

Source: Originally from Recipegirl, adapted from Annie’s Eats


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