Pumpkin Snickerdoodle Muffins

Just look at these beauties! Pumpkin muffins (one of the best ideas ever) are topped with a cinnamon sugar, or as we could say, Snickerdoodle!, streusel. You will be hard pressed to find a better fall inspired breakfast or coffee snack.

This recipe combines a couple of my favorite things. Perhaps I have already given it away with the exclamation points but pumpkin! snickerdoodle! combined in a muffin! I love muffins because they are an excuse to eat cake for breakfast. 

This recipe is so easy to whip up - you just need two bowls, all the ingredients, a whisk and a spatula. And if you're fancy (or uncoordinated like me sometimes!) you could use a cookie scoop for measuring out the batter. But that's it! No fancy tools required, and hardly any time required. This recipe is fast and easy and OH SO DELICIOUS.

Get in that Thanksgiving spirit and make these muffins!

Pumpkin Snickerdoodle Muffins

1 - 15 oz. can pumpkin
1 cup sugar
1/2 cup vegetable oil
2 eggs
1 tsp. vanilla extract
1 3/4  cups flour 
1 Tbsp. pumpkin pie spice 
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

Streusel:
1/2 cup flour
1/4 cup sugar
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 cup butter, cubed

In a large bowl, whisk together the pumpkin, granulated sugar, oil, eggs and vanilla until well-mixed. Add the flour, pumpkin pie spice, baking soda, baking powder, and salt. Mix until just combined and no dry streaks remain. Fill paper-lined muffin cups with the batter, about 2/3 full for each. (This recipe makes about 16 muffins.)

In a medium bowl, stir together the flour, sugar, cinnamon and salt. Add the butter cubes and cut in with a pastry blender, a fork, or your fingers, until the mixture is evenly combined and crumbly.

Divide streusel evenly over the muffin batter. Bake the muffins at 350 for 18-25 minutes until the tops spring back lightly to the touch. Remove from the muffin tin and let cool completely on a cooling rack. Store any leftovers in a covered container at room temperature.

Recipe Source: Mel's Kitchen Cafe

Chocolate Banana Muffins

Banana muffins are a mainstay at our house, sometimes filled with chocolate chips, mixed berries, strawberries or just "plain." But this new to us variety will become a regular part of the rotation.

Not only do these muffins have chocolate, they have coffee, too! And a nice combination of butter, buttermilk and yogurt, so they are super moist and extra delicious. I gave some of these to my brother's family and I heard that my niece hoarded hers. (So of course I made her more!)

These muffins go equally well with coffee or a tall glass of milk. They're great for breakfast on the go, or for a quiet morning at home. Or for an afternoon snack! Just try them - I know you'll love them.

Chocolate Banana Muffins

2 cups flour

1 tsp baking powder
1 tsp baking soda
1/4 cup cocoa powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 cup butter

1 cup sugar

2 bananas, very ripe and mashed
1 - 6 oz. container banana or vanilla yogurt
2 eggs
1/4 cup buttermilk
1/2 cup coffee
1 Tbsp. vanilla 

In a large bowl, whisk together the flour, baking powder, baking soda, cocoa, cinnamon and salt.

Place the butter in another bowl, and microwave at 50%  power til melted. Let cool slightly, then add the sugar and mix well. Add in the yogurt, eggs, bananas, buttermilk, vanilla and coffee and stir until combined. 

Gradually add in the flour mixture, whisking well until all the flour is incorporated.

Fill muffin cups 2/3 full and bake at 350 for 20-23 minutes or until a toothpick inserted comes out clean. Makes 18 muffins.

Cinnamon Rhubarb Muffins

There's nothing better than fresh muffins on a Saturday morning. Or any morning. Well, maybe except cinnamon rolls. I guess those are better. But muffins are still pretty good. Especially when they're laced with rhubarb and topped with cinnamon sugar.

Rhubarb is such a funny fruit - or vegetable, let's call it a vegetable. On its own, it's really nothing to shake a stick at, but in baked goods, it really shines.

I love that you can dice it up and store it in the freezer, so it's readily available for great recipes like this. And if you have more rhubarb than you can handle, check out these great options: Rhubarb Sorbet, Strawberry Rhubarb Ice Cream,
Blackberry Rhubarb Bread, Gingered Strawberry Rhubarb Crisp, Blueberry Rhubarb Bars, Rhubarb Blueberry Muffins, Rhubarb Dream Bars, Strawberry Rhubarb Cheesecake Bars, Strawberry Rhubarb Crumble Cake, Sweet Tart Rhubarb and Ginger Sorbet.

But for now, you should just make these muffins. And make your mornings a little sweeter.

Cinnamon Rhubarb Muffins

Muffins:
2 cups flour
3/4 cup sugar
2 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1/2 cup butter, melted and cooled slightly
2 eggs
1 tsp. vanilla
1-1/2 cups diced rhubarb

Topping:
3 Tbs. sugar
1/2 tsp. cinnamon

In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.

Divide the batter among paper-lined muffin cups.

Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.

Bake at 400 for 18-22 minutes or until the muffins are golden brown, and spring back most of the way when gently pressed. Cool in the pans on a wire rack for 10 minutes, then remove from the pans. These muffins are great served warm, or at room temperature. They also freeze well. Makes 14-16 muffins.

Pumpkin Streusel Muffins

It just wouldn't be fall without a new pumpkin recipe. In the past, we've enjoyed Pumpkin Gingerbread, Pumpkin and Raisin Muffins, Pumpkin Apple Spice Muffins, Pumpkin Spice Donuts, Pumpkin Waffles and even Pumpkin Ice Cream!

This list could be A LOT longer; I'll save the dessert links for another post! But today we're back in the breakfast/bread category with these delicious pumpkin streusel muffins. I adapted this recipe from a coffeecake; when bringing treats to the office, individual servings make things much more convenient.

These muffins are full of pumpkin goodness and all the delicious spices that go along with the flavors of fall. I especially liked the chopped pecans in the streusel. They're great for breakfast or a coffee break or an afternoon snack. I hope you enjoy them as much as we did. (And all my office mates!)


Pumpkin Streusel Muffins

Muffins:
1/2 cup butter, softened
1 1/2 cups sugar
1 can (15 oz.) pumpkin puree
3 eggs
2 1/2 cups flour
2 tsp. baking powder
1 Tbsp. cinnamon
1 1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. ground cloves

Streusel:
1/3 cup flour
1/3 cup sugar
1/3 cup brown sugar
1 tsp. cinnamon
4 Tbsp. butter, melted
2/3 cup chopped pecans


In a large mixing bowl, beat the butter and sugar until well blended. Add the pumpkin and eggs and mix until well combined.

In a separate bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, salt, and cloves. Whisk until spices are evenly distributed throughout.

Add the flour mixture to the pumpkin mixture. Mix with an electric mixer on medium speed until the mixture is thoroughly combined.

Divide the batter between 16 paper-lined muffin cups.

For the streusel, in a small bowl, mix the flour, sugar, brown sugar, cinnamon, melted butter, and pecans with a fork. Evenly sprinkle the topping over the batter in the muffin cups.

Bake at 350 for 20-25 minutes or until a toothpick inserted near the center tests clean. Cool completely on a wire rack.

Recipe Source: Adapted from a coffeecake at Love Bakes Good Cakes

Blueberry Cream Cheese Muffins

I make a lot of muffins at our house, and these have recently been a huge hit. There's no cream cheese center here, but cream cheese is incorporated into the batter to make these the fluffiest muffins you'll eat. I've made these with fresh blueberries and I've also used the frozen 3-berry blend from Costco with great results, and with much acclaim.

Don't be shocked by the relative "lack" of flour here - 2 cups is all you need for two dozen muffins. Make any day of the week special with these delicious muffins! And you can freeze them for easy breakfasts later, too!

There's more great stuff at Inspiration Monday, Mix it Up, Busy Monday, Inspire Me, Inspire Me 2, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate, Recipe Sharing, Foodie Friday, Weekend Potluck, Sugar and Spice, Awesome Friday.

Blueberry Cream Cheese Muffins

8 ounces cream cheese, softened
4 Tbsp. butter, softened
1 1/2 cups granulated sugar
2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk
2 cups blueberries

Using an electric mixer, cream together the cream cheese, butter, and sugar until light and fluffy, 1-2 minutes. Add the eggs, vanilla, and buttermilk, and mix again until well-combined, scraping down the sides of the bowl as needed.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the muffin batter and mix with a wooden spoon or spatula once or twice. There will be a lot of dry steaks remaining. Add the blueberries. Mix until just combined; the batter will be lumpy.

Divide the batter evenly among 24 paper-lined muffin cups. Bake at 350 for 14-17 minutes until the tops spring back lightly to the touch.

Remove the muffins to a wire rack to cool completely. Store in a covered container at room temp or in the refrigerator for up to 3 days. You can also freeze these muffins in a large zip top freezer bag, and then thaw in the microwave for 10-15 seconds.

Makes 24 muffins.

Recipe Source: Adapted from Mel's Kitchen Cafe

Gingerbread Muffins

I love the flavor of gingerbread, especially at this time of year. This past weekend, I made pumpkin gingerbread, and ginger cookies remain one of my favorites. When I saw this recipe, I knew I wanted to try it. Although the original recipe made mini muffins, I made regular muffins and served them for brunch.

These have just the right amount of spice and are topped with a lovely cinnamon sugar. To change things up a bit, I also frosted some of these with a simple powdered sugar frosting - both varieties are absolutely delicious. Stay tuned for a wonderful breakfast casserole to serve alongside these muffins...

Find more great ideas at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate Thursday, Foodie Friday, Food on Friday, Friday Frenzy.

Gingerbread Muffins

2 3/4 cups flour
2 1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. ginger
1 tsp. cinnamon
1/4 tsp. cloves
1/2 cup butter, softened
3/4 cup plus brown sugar
2 eggs
1/2 cup molasses
1 1/3 cup water

For topping:
1/2 cup sugar
2 tsp. cinnamon
3 Tbsp. butter, melted


In a medium bowl, combine the flour, baking soda, salt and spices. Whisk to blend. In a large mixing bowl, using an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Blend in the eggs one at a time. Mix in the molasses.

With the mixer on low speed, stir in half of the dry ingredients just until incorporated. Add in the second half, again mixing just until incorporated. Mix in the water on medium-low speed, just until evenly mixed and no lumps remain.

Divide the batter between the paper lined muffin cups, filling each about two-thirds of the way full. Bake at 350 until the tops are set and a toothpick inserted in the center comes out clean, about 20-25 minutes. Transfer to a wire rack to cool.

Combine the sugar and cinnamon in a small bowl and whisk until evenly combined. Dip the top of a muffin in the melted butter, then into the cinnamon-sugar mixture to coat with a thin layer. Repeat with the remaining muffins.

Recipe Source: Adapted from Annie's Eats

Cranberry Crumble Muffins

It's time to start planning holiday menus, and this muffin should be on your list!

Bursting with cranberries and topped with a delicious streusel, this would be a welcome addition to any breakfast, brunch or coffee break.

You can whip these up without even taking out the stand mixer, so there really are no excuses. Time to get festive!

Find more great recipes at Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us.

Cranberry Crumble Muffins

Muffin batter:

1 3/4 cups flour
2 1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ginger
1 cup sugar
2 large eggs
1/2 cup vegetable oil
3/4 cup milk
1 1/2 tsp. vanilla
1 - 12 ounce bag cranberries, fresh or frozen, unthawed

Crumb topping:

1 cup flour
3 Tbsp. brown sugar
2 Tbsp. sugar
1 tsp. baking powder
Pinch salt
4 Tbsp. butter, cold, diced

For the muffins, in a medium bowl, whisk together the flour, baking powder, salt, and ginger. In a large measuring cup or batter bowl, mix together the sugar, eggs, oil, milk, and vanilla until fully combined. The mixture will be very liquid. Add in the flour quickly while stirring. Stir until a smooth batter is formed. Add in the cranberries, and mix to combine.

For the topping, in a medium bowl, mix together the flour, sugars, baking powder, and salt using a spoon until combined. Then add the butter and cut in with a pastry blender, knives or your fingers until the mixture has pea-sized crumbs.

Fill greased or paper lined muffin cups with the batter. Take a tablespoon full of topping and place it on top of each muffin, gently pressing it into the batter so it does not fall off. Divide any remaining topping among the muffins.

Bake at 375 for 30-35 minutes, until a toothpick comes out with only a few moist crumbs. Cool muffins completely in pan. To remove, gently loosen tops of muffins from pans; then using a spatula go down the side of each muffin cup and gently and swiftly push the muffin out.

The muffins may be stored at room temperature for up to 3 days or frozen for up to 3 months. Thaw at room temperature for several hours or in a 350 degree F oven for about 20 minutes.

Recipe Source: Adapted from Food and Wine

Pumpkin Apple Spice Muffins

As I was waiting for the trick or treaters to materialize tonight, I decided to whip up some muffins. I love baking with pumpkin and apples, and made a delicious cake with them last week. (The aforementioned cake did not make it onto the blog as it broke in half when I took it out of the bundt pan! Oh well. It was still delicious.) Anyway, I knew it would be a delicious combination and I was right. These will be a delightful breakfast or coffee break. And bonus - they are made with applesauce and of course, pumpkin - no butter, no oil, no shortening, etc. So, no guilt!

I love the addition of craisins, too, and you could feel free to add nuts if that's your thing. You can whip these up in no time, and they'll be a favorite addition to our fall muffin repertoire.

Pumpkin Apple Spice Muffins

1 cup pumpkin puree
2/3 cup sugar
1/2 cup applesauce
2 eggs
1 cup flour
1/2 cup old fashioned oats
2 1/2 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 medium apple, cored and diced
1/4 cup dried cranberries

In a mixing bowl, combine sugar, flour, oats, baking powder, pumpkin pie spice, cinnamon, nutmeg and salt, and stir. Then add the pumpkin, applesauce and eggs and mix everything only until the dry ingredients are incorporated.

Gently stir the diced apples and dried cranberries into batter. Fill 12 paper-lined muffin cups equally. Bake at 375 for 18-22 minutes, or until a toothpick comes out clean. Remove to a wire rack to cool completely. Makes 12.

Recipe Source: Adapted from The Rising Spoon

Blackberry Muffins

Blackberries have been so plentiful, and so reasonable, this year! I love eating them on granola, in oatmeal, in salads, and just plain. I like baking with them too. Muffins are a real staple at our house so I'm always looking for a new muffin recipe. I was happy to find one to use my beloved blackberries and make it easy for the kids (and adults!) to get out the door in the morning, and on time...

These muffins are simple to put together. They are bursting with berries and a great start to the morning. The key to any delicious, tender muffins is not to overmix the batter, and the same is true here. Sour cream or yogurt will add to the tender crumb so don't worry if there are a few lumps. Put away your perfectionist tendencies and the outcome will be wonderful!

Find more great stuff at Inspiration Monday, Mix it up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share.

Blackberry Muffins

2 1/2 cups flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2 eggs
1 cup sour cream or greek yogurt
1 tsp. milk
1 cup sugar
4 Tbsp. melted butter
1 tsp. vanilla
1 1/2 cups blackberries, fresh or frozen (cut in half if large)

Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl. In a large batter bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla. (I like to melt the butter in the batter bowl and then add the other ingredients - one less dish to wash!)

Add dry ingredients to the wet ones, then fold in the blackberries.

Divide the batter evenly among greased or paper-lined muffin cups. Bake at 400°F for 17-20 minutes, or until a toothpick inserted into the middle comes out clean.

Let cool in the pans for 2 to 3 minutes before removing to a wire rack to cool completely.


Recipe Source: Adapted from Simply Recipes

Mango Coconut Muffins

I love muffins. They are a staple at my house, appearing weekly to help aid in the "gotta get out the door but need to eat breakfast" situation. I especially like it when I can make muffins that have some nutritional value and aren't just an excuse to eat cake for breakfast. So I was excited that this month for Secret Recipe Club I was assigned to Sarah's blog, The Pajama Chef where I found an amazing recipe: Mango Coconut Muffins.

These muffins use coconut oil and are studded with delicious and vitamin A- and C-packed mangoes. To amp up the "tropical" quotient, they also have coconut and almond extract. You can just imagine that you're on a sandy beach soaking up the sun when you eat one of these muffins!

I used frozen mango for this, and just let them thaw slightly before chopping. If you have fresh, that's great, but frozen works well, too. You can also use a combo of regular and whole wheat flour, and experiment with different extracts. I used almond, cause it's my favorite, but vanilla or coconut would be delicious, too.

Thanks, Sarah, for a great recipe and for making my mornings brighter!

Get more great recipes at Inspiration Monday, Mix it Up.

Mango Coconut Muffins

2 cups flour (or use 1 c. all purpose and 1 c. white whole wheat)
1 Tbsp. baking powder
3/4 cup sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup buttermilk
1/2 cup milk
1/4 cup coconut oil, melted and cooled
1 egg
1 tsp. almond extract
1 cup diced mango, fresh or frozen
1 cup shredded coconut, divided

In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and nutmeg. In a separate bowl stir together buttermilk, milk, coconut oil, egg, and almond extract. Fold wet ingredients into the dry ingredients, then gently fold in mango and 1/2 cup of the coconut.

Divide batter evenly between 12 paper-lined muffin cups and then top with remaining coconut.

Bake at 400 for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely. Store in an airtight container for up to 3 days and then freeze leftovers.

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Oatmeal Spice Muffins

These are not the most glamorous looking muffins by any stretch of the imagination. They don't have any fancy fruit inside, or even chocolate chips, but that shouldn't stop you from making them. These plain looking muffins are hearty and delicious, full of good-for-you oatmeal and spiced just right. Some muffins are just an excuse to eat cake for breakfast (and don't get me wrong, I love those!) but these are more on the healthy side - loaded with that good oatmeal, you will be ready to face the day and won't have a sugar crash!

This recipe makes two dozen muffins. Whatever you can't eat in a few days, stash in the freezer, and you'll have a healthy breakfast whenever you need it.

Find more great ideas at Wow Us, What's Cooking, Showcase Your Talent, Full Plate.


Oatmeal Spice Muffins

2 cups rolled oats
2 cups buttermilk
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 cup brown sugar
2 eggs
1/2 cup vegetable oil
1/2 cup plain yogurt
1 tsp. vanilla

In a batter bowl or large measuring cup, stir together oats and buttermilk. Allow to sit at room temperature for 30 minutes to 1 hour.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.

After oats have finished soaking, stir in brown sugar and eggs. Mix in oil, yogurt and vanilla, and then stir in flour mixture until just combined.

Evenly divide batter among 24 greased or paper lined muffin cups. Bake at 400 for 20 to 25 muffins or until tops of muffins are golden brown and toothpick inserted into center of muffin comes out clean. Cool muffins in pan for a few minutes before turning out onto a cooling rack to finish cooling completely.

Recipe Source: Adapted from Five Heart Home

Zucchini Raisin Muffins

Soon it will be time to start looking for every way under the sun to use zucchini. I don't have a garden myself, but I am usually the happy recipient of gifts of produce, with zucchini being the one most often received! Some of my favorite ways to use this prolific vegetable are cherry zucchini muffins, zucchini fries, lemon zucchini bread and chicken and zucchini pasta.

And now I can add these muffins! I changed up this recipe a bit and love the way it turned out - I think it could be lightened up further with no real effect - the zucchini keeps the muffins moist and tender and the golden raisins add good contrast and sweetness. These were gobbled up quickly at home and at work - the true sign of a great recipe!

Zucchini Raisin Muffins

1/2 cup butter, at room temperature
1/2 cup applesauce
1 cup sugar
2 eggs
1 Tbsp. vanilla extract
1 1/2 cups flour
1 1/2 cups white whole-wheat flour
1 Tbsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg
3 cups grated zucchini
1 cup golden raisins

With an electric mixer, in a large bowl, beat the butter and sugar on high speed until fluffy, about 2 minutes. reduce speed to medium and beat in the applesauce, then the eggs and vanilla.

In a medium bowl, whisk flours, cinnamon, baking soda, salt and nutmeg. With the mixer running on low speed, gradually add the flour mixture to the butter mixture. Beat until just combined. Fold in the zucchini and raisins.

Spoon the batter into muffin cups lined with paper, filling each about three-quarters full. Bake at 350 until golden and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in the pans on a wire rack. Makes 18-20.

Recipe Source: Adapted from Rachael Ray

Strawberry Oatmeal Yogurt Muffins

It is finally beginning to look, and feel, like spring here in Minnesota. The trees are getting buds, the snow has turned to rain (although it snowed as recently as last week!) and the earth is greening up. Another thing that felt like spring? Eating these muffins! I served these for dinner alongside a frittata, and they were a huge hit. And they're filled with good for you stuff like oats and whole wheat flour, not to mention the delicious and nutritious strawberries. Whether you make them for breakfast, dinner or a snack, you and everyone else will enjoy them!

Find more great ideas at Create Link Inspire, Totally Talented, Clever Chicks, Try a New Recipe, Tasty Tuesday, Full Plate, Showcase your talent.

Strawberry Oatmeal Yogurt Muffins

1 ½ cups white whole wheat flour
½ cup oats
½ cup sugar
1 Tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
1 - 6 oz. container plain, strawberry, vanilla or coconut yogurt
1 large egg
1/4 cup vegetable oil
1 tsp. vanilla
1 cup diced fresh strawberries

Whisk together flour, oats, sugar, baking powder, baking soda, salt and cinnamon in a large bowl and set aside.

In a medium bowl or large measuring cup, whisk together yogurt, egg, oil and vanilla. Slowly pour the wet ingredients into the dry ingredients and stir until just combined.

Gently fold in strawberries to the batter. Divide batter evenly among 12 paper-lined muffin tins. Bake at 375 for 20-25 minutes or until a toothpick comes out clean.

Recipe Source: Adapted from The Lemon Bowl

Cranberry Eggnog Muffins

Do you have some leftover eggnog languishing in your fridge? If you do, you should make these muffins. And if you don't, you should go buy more. I love baking with cranberries, too, and I seem to always have a bag in the freezer. So, combine cranberries with eggnog, top it all off with a delicious streusel, and you have a great muffin for breakfast, coffee break, brunch, or any time of the day.

Cranberry Eggnog Muffins

Streusel Topping:
1/3 cup all-purpose flour
1/3 cup sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. unsalted butter, softened

Muffins:
1 1/3 cup sugar
1/2 cup butter, melted
2 eggs
2/3 cup eggnog
1 tsp. vanilla
2 1/4 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 1/2 cup coarsely chopped fresh cranberries



In a large mixing bowl, combine sugar, melted butter, egg, eggnog and vanilla. Stir until well combined.

Add flour, baking powder, salt and nutmeg to the wet ingredients and stir just until incorporated. Fold the chopped cranberries into the batter, but do not overmix. Divide the batter evenly between the paper-lined muffin cups, filling them about two thirds of the way full.

To make the crumb topping, in a small mixing bowl, combine the flour, sugar, cinnamon and nutmeg; stir to combine. Using your fingers, cut the butter into the dry ingredients until a coarse, sandy mixture forms. Sprinkle the crumb mixture evenly on top of the muffin batter.

Bake at 400 for about 18-20 minutes, or a until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, before transferring to a wire rack to cool completely. Makes 20-22 muffins

Recipe Source: Adapted from Lick the Bowl Good