While I am not the biggest eggnog fan out there, I certainly do love it in place of creamer for my coffee. And apparently, I now love it baked in muffins. I can only imagine what eggnog would taste like in pancakes…
Props to those of you who can chug a whole glass of eggnog…maybe I’ll be able to in another life. For now, I’ll stick to incorporating this holiday flavor into tasty treats.
If you are still harboring relatives for the holidays, and you have run out of easy breakfast ideas, here is one that is a sure winner, even for the people who aren’t the biggest fans of eggnog as a drink.
Oh, and the cranberries are a must ! Preferably fresh cranberries, since they are pleasantly tart; but if you only have dried on hand, that will do as a suitable substitute. The crumbly streusel topping gives a festive and sweet bite, so you won’t want to skip out on this part either.
Here’s the how to:
Make batter. Fill prepared muffin cups.
Cookie dough scoops are great for this process. This handy tool makes it clean and easy to fill those muffin tins.
Top with streusel mix.
Bake & enjoy!
We hope you had a truly blessed Christmas with family and friends! Oh and get ready for the New Year, it’ll be a good one!
Cranberry Eggnog Muffins
Adapted from Eat Yourself Skinny
1 cup all-purpose flour
1 ¼ cups white whole wheat flour
1 cup sugar
2 tsp baking powder
1/2 tsp ground nutmeg
½ tsp cinnamon
2 eggs, lightly beaten
1 cup eggnog
1/2 cup butter, melted and slightly cooled
1 1/2 tsps vanilla
1 cup fresh cranberries, halved
1/3 cup all-purpose flour
1/4 cup sugar
3 Tbsp brown sugar
1/4 tsp ground nutmeg
2 ½ Tbsp butter, cold and diced
Preheat oven to 375 degrees F.
In a small bowl, prepare the streusel topping and set aside. I like to incorporate the cold butter, using my hands, but a pastry cutter or knives would also work.
Grease muffin tins or line with paper cups and set aside. In a medium bowl, combine flours, sugar, baking powder, nutmeg and cinnamon; set aside.
In the bowl of your stand mixer, combine eggs, eggnog, butter, and vanilla. Gradually, add the flour mixture and beat on low until all the dry mix is incorporated. Fold in the fresh cranberries. Spoon batter into prepared muffin cups, filling each just over three-quarters full. Sprinkle nutmeg-streusel topping over muffin batter in cups. It’s OK if the topping spills over. Option: top with a couple fresh or dried cranberries for a pretty garnish.
Bake for 18 to 20 minutes or until golden and a toothpick inserted in centers comes out clean. Allow muffins to cool slightly in the muffin cups before removing them; finish cooling on a wire rack, or enjoy warm from the oven.