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Eggnog Muffins

Eggnog MuffinI am not a lover of eggnog.  At least not drinking it–I do like to use it in cooking; and this is one of my favorite recipes.  The muffins are truly light and fluffy with a wonderful nutmeggy taste.   The topping is crunchy, and the muffin itself reminds of those snowball treats I used to get when I was a kid–just in appearance, not at all in taste.  Definitely use a mixer for the dough, and the recipe divides in half easily.

Don’t worry if you don’t have the eggnog flavoring, vanilla works just as well.  Enjoy!

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes
Servings: 12 muffins

Ingredients:

  • 1/2 stick butter, 2 oz.
  • 3/4 C granulated sugar
  • 2 large eggs
  • 2 1.2C all purpose flour
  • 2 tsp. baking powder
  • 1 tsp ground nutmeg (fresh is best)
  • 1/2 tsp salt
  • 1/2 tsp eggnog flavor or 1 tsp vanilla
  • 1 1/4 C eggnog
  • 1/2 C granulated sugar for topping
  • 1/2 C all purpose flour for topping
  • 1/2 tsp nutmeg for topping
  • 3 T butter, melted for topping

Instructions:

  1. 1. Preheat oven to 425 degrees. Line a muffin tin with 12 paper muffin cups, and grease cups with non-stick vegetable spray.
    2. In a medium mixing bowl, cream together the butter and sugar until smooth. Add the eggs, beating for several minutes. Scrape the bowl until the mixture is smooth and light colored. Beat in the baking powder, nutmeg, salt, and eggnog flavor or vanilla.
    3. Stir the flour into the butter mixture alternately with the eggnog, beginning and ending with the flour and making sure everything is completely combined.
    4. Scoop the batter evenly into the prepared muffin cups (I use an ice cream scoop).
    5. Prepare the topping: Stir together all the topping ingredients JUST until crumbly...do not overmix. Sprinkle on top of the muffins, and press down lightly.
    6. Bake the muffins for 18 - 20 minutes or until they are a pale golden brown and the center is cooked through. Remove from the oven, and serve warm or room temperature.

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