Muffins with cranberries

I add cranberries and egg liqueur to these muffins. Ready-made muffins with cranberries have a golden crumbly crust.

Ingredients

• Dried cranberries (chopped) - 1 cup
• Rum or apple juice - 1/2 cup
• Flour - 2.5 cups
• Baking powder - 2 tsp
• Light brown sugar - 3/4 cup
• Salt - 1/2 tsp
• Butter (melted) - 8 tbsp. l.
• Egg liqueur - 1.5 cups
• Eggs (room temperature) - 2 pcs.
• Vanilla extract - 1 tbsp. l.
• Vegetable oil for greasing molds
• For topping:
• Flour - 1.5 cups
• Ground cinnamon - 1.5 tsp
• Ground nutmeg - 1/2 tsp
• Butter (melted) - 12 tbsp. l.
• Salt - 3/4 tsp
• Light brown sugar - 1.25 cups

Directions

1. Turn on the oven to preheat to 180 degrees. Grease 12 ovenproof muffin tins with vegetable oil. Pour rum (apple juice) into a saucepan and pour cranberries, heat over medium heat, then remove the saucepan from the stove and let the contents cool for 5 minutes. Dry cranberries.
2. In a medium bowl, mix flour, baking powder, sugar and salt.
3. In another bowl, mix together 8 tablespoons of melted butter, liqueur, eggs and vanilla. Introduce flour into this mixture and mix, but do not score the dough, just combine the ingredients. Introduce cranberries into the dough for muffins and fill the prepared molds with this dough.
4. Prepare muffin topping. In a separate bowl, mix flour, cinnamon, nutmeg, butter, salt and sugar. Mix well with your hands to form a crumbly mass. Sprinkle these crumbs on the dough in the molds.
5. Place the molds in the preheated oven and bake the cranberry muffins until golden brown, about 30 minutes. Cool the finished muffins on a wire rack.