Rebecca Nielsen's Recipe

Eggnog Cranberry Muffins

Category: cupcakes, cakes and muffins

Serves/Makes: 12 muffins
Difficulty: 2
Prep Time: 30 minutes

Preheat Oven to 375 degrees F

1 cup dried cranberries rough chopped
1/2 cup Southern Comfort (or cranberry juice)
1 stick unsalted butter melted
3/4 cup brown sugar
2 extra large eggs
2 1/2 cups all purpose flour
2 t baking powder
1/2 t salt
1 1/2 cups eggnog
2 t pure vanilla extract
1 t pure almond extract

Topping:

1 1/2 sticks unsalted butter (melted)
1 1/2 cups flour
1 1/4 cups brown sugar
2 t pumpkin pie spice
1/2 t salt

Directions:

Put dried cranberries in microwave safe bowl and pour Southern comfort over them. Microwave on high for 30 seconds, stir and return for another 30 seconds. Set aside.

In a bowl (not a mixer) whisk butter, eggnog and eggs. Add brown sugar, whisk till smooth. Add vanilla and almond.

In bowl mix flour, baking powder and salt. Mix into wet ingredients gently. Batter is supposed to be a little lumpy. Drain cranberries (don't throw it out, makes a good cordial) and fold them in. Divide among 12 lined muffin cups.

For the topping: Mix flour, pumpkin pie spice, melted butter, brown sugar and salt till very crumbly. Sprinkle over muffins. Really pack on the topping because these puff up quite a bit and what looks like alot on an unbaked muffin is sparce on a baked one.

Bake for 30 minutes turning pan after 15 or until toothpick comes out clean. Cool 10 minutes then put on cooling rack. Store in airtight container or zip top bag.

Cooks Notes: I have tried these with the cranberries soaked in juice and while they were good, it doesn't compare to the ones soaked in Southern Comfort. These were a hit at my husbands work and are fancy enough for any get together. Eggnog isn't just for Christmas anymore.