Step 1

Preheat the oven to 400°F. Spray 14 to 16 muffin cups with nonstick spray.

Step 2

In a medium bowl, whisk together the flour and baking powder; set aside.

Step 3

In a large bowl, whisk together the sugar, eggs, eggnog, butter and almond extract. Stir in the dry ingredients just until combined. In a separate bowl, toss the chopped cranberries with 2 tablespoons of sugar and then stir into the batter.

Step 4

In a medium bowl, combine the topping ingredients using a pastry cutter (or two knives) until crumbly.

Step 5

Fill the prepared muffin cups two-thirds full. Top each with a little of the streusel topping. Bake 18 to 22 minutes, or until the muffins test done with a toothpick inserted in the center coming out clean.