Cranberry Eggnog Muffins

I came across this recipe in the Food Network Magazine. At first I didn't think I would make it, but then I bought some eggnog and barely had a glass. For some reason it wasn't agreeing with my preggo gag reflex! So I had a bunch of eggnog left over and thought I should use it up in these muffins. I love the flavor of eggnog just not a huge fan of it straight up. I made them without the streusel topping and the cranberries, to keep it simple for the boys. But if I was making them for me, myself and I, they would be yum-o with the extra goodies. And I added extra cinnamon and nutmeg, otherwise I think they would be a little bland in the flavor department. So here's the recipe, give it a try!

Ingredients

For the Muffins:

• Cooking spray or muffin liners
• 1 cup dried cranberries, roughly chopped
• 1/2 cup rum or apple juice
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 cup packed light brown sugar
• 1/2 teaspoon salt
• 1 stick unsalted butter, melted
• 1 1/2 cups eggnog
• 2 large eggs, at room temperature
• 1 tablespoon vanilla extract

For the Topping:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1 1/2 sticks unsalted butter, melted
• 3/4 teaspoon salt
• 1 1/4 cups packed light brown sugar

Directions

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.