Eggnog Cranberry Orange Muffins

Preheat oven to 425ºF. Lightly spray a 12-cup muffin tin with nonstick spray, or line it with paper liners and set aside.

For the streusel, in a small bowl, combine the sugar, brown sugar, flour, chopped pecans and salt. Drizzle the melted butter over everything and stir until everything is combined and clumping together. Set aside.

For the muffins, in a small bowl, toss the cranberries and orange zest with the 1 tablespoon of granulated sugar. Set aside.

In a large bowl, whisk together flour, baking powder and salt. In another bowl, whisk together remaining 3/4 cup sugar, eggs, melted butter and oil until well combined. Add the eggnog and vanilla and whisk until combined. Add this mixture to the flour mixture and stir until just combined. Fold in the cranberries.

Scoop the muffin batter into the prepared muffin tin, dividing it between the 12 muffin cups. They should be almost full. Top the muffins with streusel, dividing the streusel mixture between the 12 muffin cups.

Bake for 22–24 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool for 5–10 minutes in the muffin tin, and then remove them to a wire rack to cool completely.

For the glaze, in a small bowl, whisk together the powdered sugar and orange juice until smooth. Drizzle the glaze over top of the cooled muffins.