Wow, I didn't mean for 2 weeks to go between my last post! Between traveling to see family for Thanksgiving and then getting sick last week, my baking and blogging have gotten backed up. That's unfortunate too because I have a stack a mile-high of recipes I am dying to try for the holidays! Did everyone have a nice Thanksgiving? Are you all as excited about Christmas baking as I am?
We are big fans of eggnog at our house. It seems to me that folks either love eggnog or they hate it-- there doesn't seem to be a lot of middle ground on the subject. I think eggnog is great in many forms-- lattes, ice cream, cookies, and, of course, in its original form. If you are in the camp that likes it, then you will love these muffins. They are moist and sweet with a faint taste of eggnog and topped with a crunchy cinnamon streusel. If you are a little worried at this point, the eggnog is not over-powering, mainly resulting in a sweet, creamy, lightly spiced muffin that is perfect for the season. So, even those eggnog haters out there may be pleasantly surprised by how much they like these muffins! Plus, it smells wonderful while it's baking! These were a big hit and I hope to have an opportunity to make them a couple more times this season while the eggnog is still available!
Eggnog Muffins with Cinnamon-Streusel Topping
2 1/4 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
1/2 tsp ground nutmeg
pinch of salt
2 eggs, slightly beaten
1 cup dairy eggnog
1/2 cup unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
1/2 tsp. rum extract
1 recipe Cinnamon-Streusel Topping (see below)
1. Preheat oven to 375 degrees F. Grease a 12 cup muffin tin or line with paper baking cups. In a bowl combine flour, sugar, baking powder, nutmeg, and salt.
2. In another bowl combine eggs, eggnog, butter, vanilla, and rum extract. Add egg mixture all at once to flour mixture. Stir until just moistened (batter should be lumpy), being careful to not overmix as that will make the muffins tough. Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle Cinnamon-Streusel Topping over muffin batter in cups.
3. Bake for 18 to 20 minutes of until golden brown and a toothpick inserted in the center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Serve Warm.
1/3 cup flour
1/3 cup sugar
1 tsp cinnamon (you may substitute 1/4 tsp. nutmeg instead if you prefer)
2 tbs. butter
In a small bowl combine flour, sugar, and cinnamon. Using your fingers, a pastry blender, or a fork, cut in 2 tbs. butter until the mixture resembles coarse crumbs.
To make ahead: Prepare as directed, cool completely. Place muffins in a single layer in a resealable plastic freezer bag. Seal, label, and freeze for up to 2 months. To serve, thaw at room temperature.
Adapted from Better Homes and Gardens Holiday Recipes