Cranberry eggnog muffins recipe
Cranberry Eggnog Muffins recipeThis article was published by: Matthew
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Recipe introIntroducing the delightful Cranberry Eggnog Muffins recipe, a perfect treat for the holiday season. These muffins are bursting with the flavors of tangy cranberries and creamy eggnog, creating a harmonious blend of sweet and tart. The moist and fluffy texture is complemented by a hint of warm spices, making each bite a comforting delight. Whether enjoyed for breakfast or as a festive dessert, these muffins are sure to impress friends and family alike.
Keywords: cranberry, eggnog, muffins, holiday season, festive.
Cranberry eggnog muffins recipe details
- 2-1/4 cups flour
- 1 cup sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup eggnog
- 1/3 cup margarine, melted
- 1 teaspoon almond extract
- 1 cup cranberries, coarsely chopped
- 2 Tablespoons sugar
- Streusel Topping:
- 1/2 cup sugar
- 1/2 cup flour
- 1/2 cup chopped pecans
- 1/4 cup margarine
In a small bowl, combine cranberries with 2 Tablespoons sugar. In a large bowl, stir together flour, 1 cup sugar, baking powder, and salt; set aside. In a separate bowl, beat eggs, eggnog, melted margarine, and almond extract. Add mixture, all at once, to dry ingredients. Stir just until moistened. Fold in cranberries. Fill well-greased or sprayed muffin tins two-thirds full. Combine streusel topping ingredients, cutting in margarine until crumbly. Sprinkle on top of muffins. Bake in preheated 400-degree oven for 20 to 25 minutes or until muffins test done. Cool in tins for 5 minutes; remove to wire rack.
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