Cranberry Eggnog Muffins

Ingredients:

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

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.