Cranberry Eggnog Muffins is a modern American recipe for a classic Christmas muffin mad from an eggnog-based batter that contains cranberries in the mix and which is baked with a streusel topping. The full recipe is presented here and I hope you enjoy this classic American version of: Cranberry Eggnog Muffins.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Cranberry Eggnog Muffins: An American recipe for a Christmas muffin mad from an eggnog-based batter that contains cranberries in the mix and which is baked with a streusel topping.
For the Streusel Topping:
50g sugar
30g (4 tbsp) plain flour
30g toasted almonds, chopped
2 tbsp butter
Method:
In a small bowl, mix together the cranberries with 2 tbsp of the sugar. Set aside.
Combine all the remaining dry ingredients in a separate bowl. In the meantime, whisk together the eggs, eggnog, melted butter and almond extract in a third bowl.
Add the wet ingredients to the dry ingredients and mix to combine. Stir until the flour mix is just moistened, do not over-mix.
Fold in the cranberries then spoon the batter into the well-greased (or paper-lined) muffin cups.
For the streusel topping, combine the dry ingredients in a bowl then rub or cut in the butter until thoroughly incorporated. Finally mix in the nuts.
Sprinkle this mixture over the muffins then transfer to an oven pre-heated to 200°C. Bake in the centre of the oven for about 16 minutes, or until the tops of the muffins are just set (do not over-bake, or the muffins will dry out).
Remove from the oven and allow to cool in the tin for 10 minutes. Turn out onto a wire rack to cool further.
)
Click on the image, above to submit to Pinterest.