I made these muffins recently as part of a meal train for a local family, plus the extras came to the Fennig Equipment office. Even though most people turn up their noses at the word “eggnog”, no one complained about these muffins!
Eggnog Muffins
Ingredients
crumb
1/2 cup all-purpose flour
1/2 cup brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
5 tablespoons butter, cut into small pieces
muffins:
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup eggnog
1 large egg
5 tablespoons butter, melted and cooled
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees. Spray a muffin pan with cooking spray or line with paper liners. Set aside.
To make crumb topping: In small bowl, stir together the flour, brown sugar, cinnamon, and nutmeg. Add in chunks of butter and rub together with your fingers until mixture looks like coarse crumbs. Set aside.
To make the muffins: In large mixing bowl add flour, sugar, baking powder, cinnamon, nutmeg, and salt. Stir with a wire whisk.
In a separate bowl or glass measuring cup combine the eggnog, egg, melted butter, and vanilla extract. Stir with wire whisk until smooth and combined.
Pour the wet ingredients into the dry and mix together gently with a rubber spatula just until combined and no flour pockets remain.
Divide the batter evenly among the 12 muffin cups. Each one will be about 3/4 full.
Top each muffin cup off with 2-3 tablespoons of the crumb mixture. Each muffin cup should be almost full.
Bake for 18-20 minutes or until toothpick inserted comes out clean. Remove from oven and let cool slightly in the muffin pan. Remove from pan and cool completely on a cooling rack.
