I am a big fan of eggnog. I love the rich creamy texture. Add in a smidge of rum and top it with a fresh dash of nutmeg and you have a little sip of heaven.
These muffins taste just like that but without the rum. You could certainly add in a dash to the muffin batter if you’d like. I think it would be quite tasty.
These are a lovely compliment to your morning coffee or tea.
Let’s bake shall we!
Holiday Eggnog Muffins
recipe from King Arthur Flour website
1/4 cup butter
3/4 cup sugar
2 large eggs
2 1/2 cups Unbleached All-Purpose Flour
2 teaspoons baking powder
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon eggnog flavor or 1 teaspoon vanilla
1 1/4 cups eggnog or half and half
1/2 cup sugar
1/2 cup Unbleached All-Purpose Flour
1/2 teaspoon nutmeg
1/8 teaspoon eggnog flavor, optional
3 tablespoons butter, melted
Preheat the oven to 425°F. Line a muffin tin with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
In a medium-sized mixing bowl, cream together the butter and sugar till smooth. Add the eggs, beating for several minutes and scraping the bowl, till the mixture is smooth and light colored. Beat in the baking powder, nutmeg, salt, and eggnog flavor or vanilla.
Stir the flour into the butter mixture alternately with the eggnog or half and half, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter evenly into the prepared muffin cups.
Stir together all of the topping ingredients JUST till crumbly. Stir gently, and don’t overmix; you don’t want to turn this crumbly topping into a solid mass. Sprinkle the topping over the muffins.
Bake the muffins for 20 minutes, or until they’re a pale golden brown. Remove them from the oven, and serve warm, or at room temperature.
Yield: 12 muffins.
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