I promised you all another eggnog recipe, and here it is! Only this one uses real eggnog and is enhanced with rum extract and nutmeg to heighten the eggnog flavor throughout the muffins. And nothing says its the holidays more than eggnog and cranberries nestled together in a spicy crumb topped muffin. There's freshly ground nutmeg in the muffin, as well as cinnamon and more nutmeg in the topping. They're warm and spicy, then you get a tart little bite of the bright cranberry. They're moist and tender, then crumbly and crunchy. Delicious and perfect when eaten with an eggnog spiced hot coffee.
I've made these a couple of times now, tweaking along the way until I was happy with them and now I'm sharing with you...and the neighbors. I made a fresh batch yesterday morning to take to the neighbors on either side of us. They usually bring over my favorite pecan butter balls and tins of still-warm-from-the-oven gingerbread. I love eating homemade baked goods, that I didn't have to labor over, don't you? So whether you choose to make these for yourself on Christmas morning or as gifts, keep in mind that this recipe only makes 9 muffins, which might be a good thing, if you can't seem to put down the cookies and need portion control (like me).
For the crumb topping:
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon. ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 Tablespoon unsalted butter, softened
- 2/3 cup granulated sugar
- 6 Tablespoons (3/4 stick) unsalted butter, melted
- 1 large egg
- 1/3 cup eggnog
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon rum extract
- 1 1/8 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3/4 cup coarsely chopped fresh cranberries
Preheat the oven to 400 degrees F. Line 9 muffin cups with paper liners.
To make the crumb topping: In a small mixing bowl, combine the flour, sugar, cinnamon and nutmeg; stir to combine. Using a pastry blender or your fingers, cut the butter into the dry ingredients until a coarse, sandy mixture forms. Refrigerate the mixture, while you make the muffin batter.
To make the muffins: In a large mixing bowl, combine sugar, melted butter, egg, eggnog, vanilla and rum extract. Stir until well combined.
Add flour, baking powder, salt and nutmeg to the wet ingredients and stir just until incorporated. The batter may appear thick and dry, once you add the cranberries, it will loosen up a bit. Fold the chopped cranberries into the batter, but do not overmix.
Divide the batter evenly between the prepared muffin liners, filling them about two thirds of the way full.
Sprinkle the crumb mixture evenly on top of the muffin batter.
Bake for about 18-20 minutes, or a until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, before transferring to a wire rack to cool completely.
Makes 9 muffins.
I have one more festive recipe for you, so I'll be back in a couple days. Happy Wednesday!