Eggnog Cranberry Muffins

• FOR THE MUFFINS:
• 6 Tablespoons Butter, Melted
• 2/3 cups Granulated Sugar
• 1 whole Egg
• 1/3 cups Eggnog
• 1/2 teaspoons Vanilla Extract
• 1-1/8 cup All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1/4 teaspoons Ground Nutmeg
• 1/2 teaspoons Ground Cinnamon
• 3/4 cups Fresh Cranberries, Chopped
• FOR THE TOPPING:
• 1/4 cups All-purpose Flour
• 1/4 cups Granulated Sugar
• 1/4 teaspoons Ground Nutmeg
• 1/4 teaspoons Ground Cinnamon
• 2 Tablespoons Butter, At Room Temperature

1. Heat the oven to 375 F. Line a 12-count muffin tin with festive holiday paper liners. Set aside.
2. In a large bowl combine the melted butter and sugar until well mixed.
3. Add the egg, eggnog and vanilla and stir to combine.
4. Stir in the flour, baking powder, salt, nutmeg and cinnamon. Mix until just combined but don't over mix. Gently fold in the cranberries. Set aside.
5. To make the topping, combine the flour, sugar, nutmeg, cinnamon and butter in a small bowl. Using a fork, combine the mixture until it resembles fluffy crumbs.
6. Divide the batter between the muffin cups. Sprinkle on the topping.
7. Bake for 18-20 minutes, until a toothpick inserted in the center of one comes out clean. Remove pan from the oven to a cooling rack.
8. Cool the muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.
9. Store in an airtight container for up to 5 days, or they freeze well too.
10. Recipe adapted from Lick the Bowl Good.

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Taken from tastykitchen.com/recipes/breads/eggnog-cranberry-muffins/ (may not work)