“It tastes like Christmas.”
That was Tessa’s response after her first bite of today’s muffin! I took that as a good sign.
I can now say that the holiday season has officially begun because I have bought my first carton of eggnog. I love eggnog and one of my favorite holiday treats to make with it is a scone made with eggnog, craisinets and white chocolate chips.
When I ran across a recipe for Eggnog Cranberry Muffins over at Annie Eats I knew I had to try it. I added in some white chocolate chips and we loved them. I used about 3/4 cup of chips but think next time I’ll add a bit more – a whole cup!
The combination of eggnog, cranberries, cinnamon and white chocolate is perfect and like Tessa said – it tastes like Christmas!
If you don’t have fresh cranberries (they are easy to find this time of year),I bet they would be wonderful with craisinets too – just like the scones I make. The muffin is topped with a crunchy cinnamon streusel topping that gives the muffin some extra sweetness and goodness. I didn’t use the pecans in the topping.
But don’t wait until Christmas to give these a try.
Eggnog Cranberry White Chocolate Muffins
adapted from Annie Eats
2¼ C flour
1 Tbsp baking powder
¼ tsp salt
1 C plus 2 tbsp. granulated sugar, divided
2 large eggs
¾ C eggnog
5 1/3 Tbsp. unsalted butter, melted
1 tsp. almond extract
1½ C coarsely chopped cranberries
1 C white chocolate chips
½ C sugar
½ C all-purpose flour
½ tsp. ground cinnamon
4 Tbsp. unsalted butter, slightly softened
½ C chopped pecans (optional)
Preheat the oven to 400° F. Line 14-16 muffin cups with paper liners.
In a bowl, add together the flour, baking powder and salt and stir to combine. In a large bowl, add together 1 cup of sugar, eggs, eggnog, melted butter and almond extract. Stir until well combined. Add in the dry ingredients just until incorporated. Do not over mix.
Chop the cranberries. I used my mini food processor and just pulsed a few times. Toss the chopped cranberries with the remaining 2 tablespoons of sugar, and fold into the batter along with the white chocolate chips. Fill the prepared muffin liners 2/3 full.
Combine sugar, flour, cinnamon and butter. Cut the butter into the dry ingredients with a pastry cutter or a fork until a coarse, crumbly mixture forms. Add nuts if using. Sprinkle the mixture on top of the muffin batter.
Bake for about 18-22 minutes, or a until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack and let cool completely.
adapted from Annie Eats