Eggnog Muffins
Delightful muffins combining the rich flavors of eggnog with warm spices, perfect for the holiday season.
Ingredients
For the Muffins
- 2 cups all-purpose flour You can substitute with gluten-free flour if needed.
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1 cup eggnog, room temperature Use your favorite brand or homemade for best flavor.
- 2 large eggs, room temperature At room temperature for uniform batter.
- 1/4 cup unsalted butter, melted Slightly cooled.
- 1 teaspoon vanilla extract
For the Streusel Topping
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, melted
For the Glaze
- 1 cup confectioners' sugar
- 2-3 tablespoons eggnog Add more eggnog for thinner consistency.
Instructions
Preparation
- Preheat the oven to 350°F (180°C). Line a standard muffin tin with paper liners and set aside.
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, cinnamon, salt, and nutmeg.
- In a separate bowl, whisk the eggnog, eggs, melted butter, and vanilla extract. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix! Evenly distribute the batter into the prepared muffin tin, filling each cup about 2/3 full.
Streusel Topping
- In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork until crumbly and well combined.
- Sprinkle approximately 1 tablespoon of streusel topping over each muffin, ensuring even coverage for a crunchy finish.
Baking
- Bake the muffins for 22-24 minutes, or until a toothpick inserted into the center comes out mostly clean. Let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Glaze Preparation
- In a small bowl, combine confectioners' sugar with 2 tablespoons of eggnog, whisking until smooth. Add more eggnog if you prefer a thinner consistency, then drizzle over the cooled muffins.
Notes
Store at room temperature for up to 3 days; refrigerate for longer freshness or freeze for up to 3 months. You can prepare the batter the night before and store it in the refrigerator. Experiment with different toppings.