Cranberry Eggnog Muffins with Streusel Topping

These are perfect for the holidays!!! I never thought of using eggnog as the liquid in a baking recipe, but it's perfect! It's nicely spiced with all our favorite wintry flavors like nutmeg and cinnamon and adds great flavor to these yummy muffins! And the streusel topping... well, butter, cinnamon, brown sugar... how bad could that be?

Cranberry Eggnog Muffins with Streusel Topping

Adapted from Food Network Magazine

Ingredients

Muffins:

1 c cranberries (Dried or frozen)2 1/2 c flour

1/4 c packed light brown sugar

1/2 tsp salt

2 tsp baking powder

1 stick unsalted butter, melted

1 1/2 c eggnog

2 eggs, at room temperature

1 tbsp vanilla extract

Topping:

1 1/2 c flour

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1 1/2 sticks butter, melted

1/4 tsp salt

1 1/4 packed light brown sugar

Directions

Prepare the muffins: preheat the oven to 375 degrees. Mist a 12 cup muffin pan with cooking spray. Whisk the flour, baking powder, brown sugar, and salt in medium bowl.

Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold in the flour mixture. Fold in cranberries. Divide the batter evenly in the muffin cups.

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.

Bake until the muffins are golden brown and a toothpick inserted comes out clean, about 30 min. Cool slightly in the pan, then remove to a cooling rack.