Day {17} of {30}: Delish

Last fall, I came across this recipe on one of my favorite blogs I read. She actually got if from my other favorite blog I read. I knew it was a keeper!

So, I tried it. And holy-moly! A.maze.ing! Trust me on this one. Go out and buy some eggnog right now, and make these bad boys! According to my husband, these are the best baked goods I’ve ever made. {Well, he said that a year ago, so things might have changed since then!}

I couldn’t wait until they started selling eggnog! {I love this time of year!} I made Ben some to take to work.

Eggnog Cranberry White Chocolate Muffins

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

Streusel Topping:
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. 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.

Streusel topping:

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.