‘Tis the season for eggnog, gingerbread and peppermint! I know it is not December yet, but I decided to start my holiday baking anyways. Target declared it holiday season months ago, so I don’t see why I can’t start baking with eggnog now. At least I waited for Thanksgiving to be over!
These muffins are packed with flavor. Between the tart cranberries, the sweet eggnog and even the crumbly streusel topping, I loved the combination of ingredients in these muffins. And of course they make the perfect breakfast treat for the holiday season with their seasonal flavors.
On a related note, I love the subtle use of almond extract in these muffins. Even more than the flavor, I love the scent of almond extract. If Bath and Body Works had a body spray that smelled like these muffins, I would totally buy it. Trust me, these muffins will make your house smell wonderful this holiday season! However, a little almond extract goes a long way, so don’t add too much to the muffin batter 🙂
- 2¼ cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
- 1 cup + 2 tbsp sugar, divided
- 2 eggs
- ¾ cup eggnog
- 5½ tbsp unsalted butter, melted
- ½ tsp almond extract
- 1½ cups cranberries, chopped
- ½ cup sugar
- ½ cup all-purpose flour
- ½ tsp cinnamon
- 4 tbsp unsalted butter, at room temperature
- Preheat oven to 400 degrees. Line 12-14 muffin cups with paper liners and set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, combine 1 cup of sugar, eggs, eggnog, melted butter and almond extract. Mix until fully incorporated. Add in the dry ingredients and continue to mix until combined.
- Combine the cranberries with the remaining sugar. With a spatula, gently fold in the chopped cranberries and mix until combined. Divide batter between prepared muffin cups, filling each about ⅔ full.
- In a medium bowl, combined the sugar, flour, cinnamon and butter. Slowly combine the butter into the dry ingredients until a coarse, crumbly mixture forms. Distribute the streusel mixture evenly over the muffins.
- Bake muffins for about 18-22 minutes or until an inserted toothpick comes out clean. Let muffins cool in pan for 5 minutes before transferring to a cooling rack.