“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.
- 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