- 2 1/4 cup flour
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 cup plus 2 Tbsp granulated sugar, divided
- 2 large eggs
- 3/4 cup eggnog
- 5 1/3 Tbsp unsalted butter, melted (I used salted!)
- 1 tsp almond extract (I used 1/4 tsp b/c we don't like too much almond flavoring!)
- 1 1/2 cup coarsely chopped cranberries
- 1 cup white chocolate chips
- 1/2 cup sugar
- 1/2 cup flour
- 1/2 tsp cinnamon
- 4 Tbsp butter, slightly softened
- 1/2 cup chopped pecans (optional)
Preheat oven to 400*. Line 14-16 muffin cups with paper liners and grease.
In a bowl, add flour, baking powder and salt and stir to combine. In a larger bowl, add 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 overmix.
Chop the cranberries. Toss them with the remaining 2 Tbsp sugar and fold into 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 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 until a toothpick inserted near the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack and let cool completely.
This delicious recipe was found here. We all loved these. Not being huge eggnog fans, but yet having to have a couple sips every holiday season, this was the perfect way to use up the rest of the eggnog!! Kids & I loved them (and I'm not a huge white chocolate fan), my husband thought maybe a few less white chocolate chips.