Cranberry Pecan Eggnog Muffins
These delicious muffins combine the sweet, creamy flavor of eggnog with tart cranberries and crunchy pecans. The nutmeg crumble topping adds even more flavor and crunch to the muffins.
Prep Time25 mins
Cook Time25 mins
Resting Time5 mins
Total Time55 mins
Servings: 12 people
assorted measuring cups
- ¼ cup softened butter (4 tablespoons)
- ¾ cup sugar
- 2 large eggs
- 2½ cups All-purpose flour I use King Arthur flour
- 2 tsp baking powder
- 1½ tsp Ground Nutmeg
- ½ tsp salt
- 2 tsp vanilla extract
- 1½ cup eggnog
- ¾ cup thawed frozen cranberries
- ¾ cup chopped pecans
- 1 cup sugar
- ⅔ cup flour
- ½ cup softened butter
- 1¼ tsp nutmeg
- 1¼ tsp vanilla
Preheat oven to 425 degrees F.
Line a standard muffin tin with 12 muffin liners.
Beat the beat and sugar together until smooth.
Add the eggs and beat for a few minutes until the mixture is smooth.
Add the baking powder, salt, nutmeg, and vanilla to the mixture and beat until combined.
Slowly beat in the flour and eggnog, alternating between the two.
Fold in the cranberries and pecans. Be sure not to over mix the batter.
Make the crumble topping by combining the sugar, flour, nutmeg, and vanilla. Add in the softened butter and mix until the mixture becomes crumbs.
Scoop the batter into the lined muffin tin and cover with parchment paper.
Bake for 20-30 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Enjoy your delicious Cranberry pecan eggnog muffins with nutmeg crumble topping.