Cranberry Eggnog Muffins
Votes: 1
Time: 1 hour.
Complexity: easily
Quantity: 12 muffins
Complexity: easily
Quantity: 12 muffins
Cranberry Eggnog Muffins - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcakes
- 1 cup dried cranberries, coarsely chopped
- 1/2 cup rum or apple juice
- 2.5 cups premium wheat flour
- 2 tsp baking powder
- 3/4 cup light brown sugar
- 1/2 tsp salt
- 110 g unsalted butter, melted
- 1.5 cups eggnog (a sweet drink made from raw chicken eggs and milk)
- 2 large eggs at room temperature
- 1 tbsp vanilla extract
- Food spray
Topping
- 1.5 cups premium wheat flour
- 1.5 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 170 g unsalted butter, melted
- 3/4 tsp salt
- 1 and 1/4 cups light brown sugar
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Recipes with similar ingredients: premium flour, eggnog, vanilla extract, dried cranberries, apple juice, rum, brown sugar, nutmeg, cinnamon
Cooking the dish according to the recipe:
- Preheat oven to 375°F (190°C). Spray a 12-cup muffin tin with cooking spray. Heat the cranberries and rum in a small saucepan over medium heat, then remove from heat and let stand for 5 minutes. Drain.
- Prepare the muffins: In a medium bowl, whisk together flour, baking powder, brown sugar, and salt.
In another bowl, beat together the butter, eggnog, eggs, and vanilla. Gently fold into the flour mixture. (Don't overmix; the batter should be lumpy.) Stir in the cranberries. Divide the batter evenly between the muffin cups. - Make the toppingIn a bowl, mix together the flour, cinnamon, nutmeg, butter, salt, and brown sugar with your fingertips until the mixture resembles wet sand. Sprinkle generously over the dough.
- Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Cool slightly in the pans, then carefully remove and cool on a wire rack.
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