Happy Holidays everyone and Happy Muffin Monday!
Here is a great way to round out the holiday season and use up all of that extra eggnog. While I’m not an eggnog fan, I am definitely an eggnog muffin fan. The warm, nutty and sweet creamy flavors of this muffin scream winter. My favorite thing about these muffins is their bold nutmeg flavor, they just taste festive! They are perfect enjoyed with a hot cup of tea on a leisurely morning sitting around and enjoying holiday vacation, friends and family.
Everything tastes better in muffin form, even eggnog.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
recipe adapted from King Arthur Flour
¼ cup butter
¾ cup sugar
2 large eggs
2 ½ cups King Arthur AP Flour
2 tsp baking powder
1 tsp ground nutmeg
½ tsp salt
¼ tsp eggnog flavor
1 tsp vanilla extract
1 ¼ cup eggnog or half and half
½ cup brown sugar
½ King Arthur AP Flour
¼ tsp eggnog flavor
½ tsp nutmeg
3 tbl sp melted butter
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.