So when I made these this morning, Maddie said, "pumpkin all November and now eggnog all of December?" My answer to that was, "oh yes!" I love eggnog, so why not make whatever you can using this seasonal item! I made eggnog french toast with eggnog syrup last week and loved it. Next week I have a recipe for overnight eggnog french toast, so Maddie is in for it. These are simple muffins with just a hint of eggnog, but I thought they were wonderful. If you enjoy eggnog, then I would give these a try. Enjoy!
Eggnog Muffins
adapted from www.midwestliving.com
2 1/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
2 eggs, lightly beaten
1 cup dairy eggnog
1/2 cup butter, melted and cooled
1 teaspoon vanilla
1/2 teaspoon rum extract
Nutmeg-Streusel Topping (recipe below)
Grease twelve 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.
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.
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.
Nutmeg-Streusel Topping
1/3 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon ground nutmeg
2 tablespoons butter (melted)
In small bowl, mix flour, sugar, nutmeg and melted butter. Stir until mixed and top muffins before putting them in the oven.
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