Eggnog Muffins

After Christmas, I had exactly 1 cup off eggnog left in the carton a day before the “best by” date printed on the carton, so I figured I would bake with it.  We needed a homemade breakfast baked good anyway.

These turned out very moist and fluffy!  The eggnog and nutmeg flavors are really dominant.  Perfect for the holidays!  I’ll definitely make them again.

The only minor issue I had with the recipe was that it says it makes 12 muffins.  I filled 12 muffin liners and still had enough batter for 2 more.  I ended up putting that extra batter in a large ramekin which worked fine.

Eggnog Muffins

{source: Midwest Living}

Ingredients

  • 2-1/4 cups all-purpose flour
  • 1 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. ground nutmeg
  • 2 eggs, lightly beaten
  • 1 cup dairy eggnog
  • 1/2 cup butter, melted and cooled
  • 1 tsp. vanilla
  • 1/2 tsp. rum extract (I substituted more vanilla extract)
  • Nutmeg-Streusel Topping (recipe below)

Directions

1. Grease twelve {or more} 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl, combine flour, sugar, baking powder and nutmeg. Make a well in center of flour mixture; set aside.

2. In another bowl, combine eggs, eggnog, melted butter, vanilla and rum extract. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy.) Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle streusel topping over muffin batter in cups.

3. Bake in a 375 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.

4. Nutmeg-Streusel Topping: In small bowl, mix 1/3 cup all-purpose flour, 1/3 cup sugar and 1/2 teaspoon ground nutmeg using pastry blender. Cut in 2 tablespoons butter until the mixture resembles coarse crumbs.

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