Cranberry Eggnog Streusel Muffins

2 Comments

I hope everyone had a great Thanksgiving!  Mr. Meat Eater and I went to Richmond to have Thanksgiving with our daughter and her boyfriend.  My daughter cooked her first Thanksgiving dinner and it was FANTASTIC!!!   I am happy to pass the torch!  We missed having our son with us to enjoy the meal but he had dinner at Disney World so we were all jealous.

Here are some pictures:

And this is how we felt when our turkey comas set in:

On to the recipe…this muffin recipe is fantastic!  I found it in the December issue of the Food Network magazine and it’s a keeper.

Now, I would do a few things differently when I make them again.  First of all, this recipe makes way too much streusel.  I like streusel as much as the next person but really I could have gotten away with about 1/4 to 1/3 of the amount of streusel.  I hate wasted ingredients and that’s what I felt about this streusel.  I think I could get away with using less butter in the streusel, too.  I made the full recipe and 1  1/2 sticks are just too much.  Butter is too expensive to waste it.  The rest of the recipe worked OK and the outcome is delish!

Cranberry Eggnog Streusel Muffins

Muffins:
1 cup dried cranberries, rough chop
1/2 cup rum
2 1/2 cups flour
2 tsps baking powder
3/4 cup packed brown sugar
1/2 tsp salt
1 stick butter, melted
1 1/2 cups eggnog
2 eggs
1 tbsp vanilla

Streusel (Full recipe so cut it down if you want):
1 1/2 cups flour
1 1/2 tsps cinnamon
1/2 tsp nutmeg
1 1/2 sticks butter, melted
3/4 tsp salt
1 1/4 cups packed brown sugar

Preheat oven to 375º. Grease a 12 cup muffin pan with cooking spray.

In a small saucepan, mix the rum and the chopped cranberries. Bring to a simmer, remove from heat and let steep for 5 minutes. Drain and set aside.

In a mixing bowl, whisk together flour, baking powder, brown sugar and salt.

In another medium bowl, mix together the melted butter, eggnog, eggs and vanilla. Fold dry ingredient mixture into wet mixture. Batter will be lumpy. Do not overmix. Fold in the cranberries.

Scoop batter evenly into prepared pan ~ I use an ice cream scoop.

For the streusel, mix all ingredients together until it looks like lumpy, wet sand. Sprinkle with fingers over the tops of the muffins.

Bake for 30 minutes or until golden. Test with a toothpick before removing from oven. Cool in pan for a few minutes then carefully remove from pan and cool on a wire rack.

Makes 12 muffins.

Happy Cooking!

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2 thoughts on “Cranberry Eggnog Streusel Muffins

  1. Its so nice to see a table all set up for the big meal. Nowdays so many just leave it all in the kitchen and self serve. Would have loved to be sitting at this table every thing looks so good.

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