‘Tis the season for baking, right? Hello, friends of I heart Nap Time! I am really excited to be here today. I’m a huge fan of both Christmas and baking so I can’t think of a place I’d rather be this week. Plus, isn’t Jamielyn the sweetest thing ever? Love her!
If we haven’t had the pleasure of meeting yet, my name is Michael and I’m a blogger over at Inspired by Charm. I blog about pretty much everything, including baking, DIY projects, home decor ideas, gardening, and so much more! Once you have checked out this recipe, hop on over and say hi!
Cranberries and eggnog are quintessential flavors of the holiday season. I decided to marry the two and create a super moist and flavorful muffin. The tartness of the cranberries is balanced by the sweetness and richness of the eggnog. Talk about a perfect flavor combination. Though, I will admit that the is my favorite part.
So if you are planning any holiday breakfasts, need a quick gift, or just want to have some sweets on hand – give these muffins a try! You won’t be disappointed!
Crumb Topped Cranberry Eggnog Muffins
For the Muffins:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp nutmeg
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 3/4 cup eggnog
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup fresh cranberries
For the Crumb Topping:
- 1/2 cup granulated sugar
- 5 tbsp all-purpose flour
- 1/2 tsp nutmeg
- 4 tbsp unsalted butter (cold, cut into pieces)
- Preheat the oven to 350 degrees. Line muffin pans with paper liners. Now you’re ready to make the muffin batter. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg. In a medium bowl, combine the egg, eggnog, vegetable oil, and vanilla. Add this wet mixture to the dry mixture and stir until just combined. Gently stir in the cranberries.
- To make the topping, combine the sugar, flour, and nutmeg in a small bowl; whisk to blend. Add the butter pieces and cut them in with a pastry blender or a fork until the texture resembles wet sand.
- Next, fill the lined muffins tins 3/4 full of batter. Then top with crumb topping. Bake at 350 degrees for about 20 minutes or until a toothpick inserted in the center comes out clean.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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A big thank you to Jamielyn for having me today! It’s an honor. Also thanks to all of you I heart Nap Time readers for making me feel so welcome.
Michael Wurm, Jr. Designer, blogger, and Pinterest enthusiast, Michael Wurm, Jr. has his finger on the pulse of all things design. On his blog, Inspired by Charm , Michael writes about his latest design projects, favorite recipes, DIY crafts, and more. When it comes to interior decor, he is often inspired by vintage finds, modern lines, and colorful accessories. This combination helps him create spaces that are both stylish and comfortable. Visit Michael at Inspired by Charm for a taste of his Life, decorated.