Cranberry Eggnog Muffins
  • 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
Streusel Topping:
  • ½ cup sugar
  • ½ cup all-purpose flour
  • ½ tsp cinnamon
  • 4 tbsp unsalted butter, at room temperature
  1. Preheat oven to 400 degrees. Line 12-14 muffin cups with paper liners and set aside.
  2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  3. 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.
  4. 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.
Streusel Topping:
  1. 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.
  2. 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.
Recipe by Spoonful of Flour at