Eggnog Muffins


We hope everyone had a wonderful Christmas with their families and friends! We had a nice, quiet Christmas at home with our grandparents and family, enjoying some delicious baked goods and their company!

These muffins were actually our breakfast Christmas morning, and they were too delicious not to share, even though Christmas itself is technically over (although really, the Christmas season extends for another week or so, so these muffins are still appropriate!). Anyway, these muffins are not short on flavor at all. The eggnog is definitely the main flavor here. A lot of eggnog-flavored baked goods seem to lose their flavor after cooking, but these muffins do not have that problem. For eggnog lovers/likers, this is great! Not to mention, these muffins are bakery-worthy in appearance and have a great texture. They are very easy to make, and serve as the perfect use for any leftover eggnog in your fridge.

P.S. Hopefully some main dish things will come to our blog soon! It’s been busy in the past few weeks with school and then Christmas, and baked goods are faster to make and photograph. Regardless, we are long overdue for something non-sweet to be posted on here and hope to remedy that problem as soon as possible!

Eggnog Muffins

Makes 15-18 muffins

Recipe via Pink Parsley


For the muffin base:

4 tablespoons unsalted butter, softened to room temperature

3/4 cup sugar

2 large eggs

2 tsp baking powder

1 tsp ground nutmeg

1/2 tsp salt

1 tsp vanilla extract

2 1/2 cups all-purpose flour

1 1/4 cups eggnog

For the topping:
1/2 cup sugar
1/2 cup all-purpose flour
1/2 tsp ground nutmeg
Splash of eggnog
3 tablespoons butter, melted

Preheat the oven to 425 degrees.  Line a muffin pan with liners and spray each lightly with nonstick cooking spray.
In the bowl of a stand mixer, cream the butter and sugar at medium speed until fluffy.  Add the eggs, one at a time, scraping down the bowl after each addition.
Add the baking powder, nutmeg, salt, and vanilla extract to the bowl and mix until just combined.  Beginning and ending with the flour, alternate adding the flour and eggnog to the bowl, mixing at low speed, until each ingredient is just incorporated.
Spoon the batter evenly into the prepared muffin cups.
To make the topping, use a fork to combine all of the ingredients just until the mixture is crumbly. Do not overmix. Sprinkle the topping evenly over the batter.  Bake 18-20 minutes, or until the topping is turning golden-brown and the muffins are cooked through.  Allow to cool for a few minutes in the pan, then transfer the muffins to a wire rack to cool before serving. Enjoy!
Side note: If you are not a huge fan of eggnog, we recommend taking the eggnog and nutmeg out of the topping and replacing it with milk instead, for a plain topping. The flavor will still come through in the muffin base, but it will be less strong overall. But honestly, we thought these muffins were amazing and our brothers, who are not huge fans of eggnog, still enjoyed these!

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