Cranberry Orange Eggnog Muffins
  1. Preheat the oven to 375 degrees. Mist a 12 cup muffin pan with cooking spray. Warm the cranberries, and triple sec in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain. Whisk the flour, baking powder, brown sugar and salt in a medium bowl. Whisk the butter, eggnog, eggs, vanilla and orange zest in another bowl Gently fold the liquid mixture into the flour mixture. The batter will be lumpy, be careful not to over mix. Fold in the drained cranberries very gently. Divide the batter evenly among the muffin cups. Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl until it looks like wet sand. Sprinkle generously over the batter.
  2. Bake until the muffins are golden brown and a toothpick in the center comes out clean, about 20-30 minutes. Cool slightly in the pan, then carefully remove to a rack.
Recipe Notes

Last year I doubled the cranberries and rum because I like cranberries! The rum flavor is a bit strong though, but I like that too! Mine were done baking at nearly 20 minutes, so check carefully. The topping tends to spread all over the pan so line the bottom of your oven with foil.