Cranberry-Eggnog Muffins

These are fabulous muffins!

For the muffins

• 1 cup dried cranberries, roughly chopped
• 1/2 cup apple juice or rum
• 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 and cooled
• 1 1/2 cups eggnog
• 2 large eggs, at room temperature
• 1 tablespoon vanilla extract

For the topping

• 1 cup all-purpose flour
• 1 teaspoon cinnamon
• 1/4 to 1/2 teaspoon nutmeg
• 1 stick unsalted butter, melted
• 1/2 teaspoon salt
• 1 cup packed light brown sugar

Prepare the muffins:  Preheat oven to 375 degrees.  Mist muffin pan with cooking spray.  Warm cranberries and apple juice in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes.  Drain.

Whisk flour, baking powder, brown sugar and salt in a medium bowl.

Whisk 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 18 muffin cups.

Make the topping:  Mix 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 muffins are golden brown and a toothpick inserted into the center comes out clean, about 18 to 22 minutes.  Cool slightly in the pan, then carefully remove to a rack.

Makes 18 muffins.

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