Cranberry-Eggnog Muffins

I just made these and they are pretty yummy. This is definitely a Christmas recipe since eggnog isn't normally available at other times of the year. Enjoy !! - Karen

For the muffins:
Cooking spray
1 cup dried cranberries, roughly chopped
1/2 cup rum or apple juice (I used apple cider)
2 1/2 cups all purpose flour
2 teaspoons baking powder
3/4 cup packed light brown sugar
1/2 teaspoon salt
1 stick unsalted butter, melted
1 1/2 cups eggnog
2 large eggs, at room temperature
1 tablespoon vanilla extract

For the topping:
1 1/2 cups all purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg (I didn't have fresh, so used nutmeg out of the spice cabinet)
1 1/2 sticks unsalted butter, melted
3/4 teaspoon salt
1 1/4 cups packed light brown sugar

Prepare the muffins. Preheat the oven to 375 degrees. Mist a 12-cup muffin pan with cooking spray. Warm the cranberries and rum (or cidar, juice, whatever you are using) in a small saucepan over medium heat, then remove from the heat and let steep for 5 minutes. Drain.

Whisk the flour, baking powder, brown sugar and salt in a medium bowl.

Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture. (The batter will be lumpy; do not over mix.) Fold in the cranberries. Divide the batter evenly among the muffin cups.

Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand. Sprinkle generously over the batter.

Bake until the muffins are a golden brown color and a toothpick inserted into the center comes out clean, about 30 minutes. Cool slightly in the pan, then carefully remove to a rack.