Best Cranberry Eggnog Muffins 1148055 Recipes

CRANBERRY EGGNOG MUFFINS

Steps:

• Mix cranberries and 2 tbsp sugar together, set aside.
• Mix the dry ingredients together, then in separate bowl mix eggnog, butter, eggs, and extract together and add to flour mixture. Do not over mix.
• Fold in cranberries and drop into greased muffin cups.
• Streusel:.
• Mix dry ingredients together and then cut in the butter till well incorporated, then mix in nuts.
• Sprinkle over tops of muffins.
• Bake in preheated oven at 400°F.
• Bake approx 15-20 minutes, just till tops are set.
• Do not over bake or the muffins will dry out.

CRANBERRY-EGGNOG MUFFINS

Steps:

• Prepare the muffins: Preheat the oven to 375 degrees F. Mist a 12-cup muffin pan with cooking spray. Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain.
• Whisk the flour, baking powder, brown sugar and salt in a medium bowl.
• Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture. (The batter will be lumpy; do not overmix.) Fold in the cranberries. Divide the batter evenly among 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 into the center comes out clean, about 30 minutes. Cool slightly in the pan, then carefully remove to a rack.

CRANBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan, or use paper liners.
• Sift together flour, salt and baking powder. Set aside.
• Beat oil and sugar together until light. Add egg and beat until smooth. Add orange juice and grated zest.
• Add flour mixture and stir just until mixed. Fold in cranberries.
• Fill greased muffin pans 2/3 full. Bake at 400 degrees F (200 degrees C) for 20-25 minutes.

EGGNOG MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, combine the first five ingredients. In another bowl, combine the egg, eggnog and oil; stir into dry ingredients just until moistened. Fold in raisins and pecans. Fill greased or paper-lined muffin cups two-thirds full. , Bake until a toothpick comes out clean, 20-25 minutes. Cool for 5 minutes in pan; remove from pans and cool completely on wire racks.