Eggnog. So bad. And so so good. When I was in college, I highly anticipated the holiday season and the first appearance of it on the shelves. I would buy a quart and literally drink it like it was water. That’s when my metabolism rocked the casbah. Now, it’s just gone to hell in a hand basket.
I still buy it, but try to sip it like it’s tea or something. Make it last instead of downing the entire carton in one sitting. And if I have any left over – left over eggnog. I know, I laughed too – I use it in recipes, like these muffins.
As with most muffins, these are really cake in disguise. And that’s why they’re so good.
Eggnog Muffins with Streusel Topping
Prep time: 20 minutes
Cook time: 20 minutes
• 2 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground nutmeg
• 2 eggs
• 1 cup eggnog
• 1/2 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla
• 1/2 teaspoon rum extract
• 1/3 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/4 teaspoon ground nutmeg
• 2 tablespoons very cold unsalted butter, cut into cubes
Preheat oven to 375 degrees. Line a muffin tin with baking cups; set aside.
In a medium bowl combine flour, sugar, baking powder, and nutmeg.
In a larger bowl, whisk together eggs, eggnog, butter, vanilla, and rum extract. Add flour mixture to the egg mixture; stir just until combined (don’t over-mix!) Spoon batter into prepared muffin cups, filling each two-thirds full.
To make the Streusel topping, stir together flour, sugar, and nutmeg in a small bowl. Using a pastry blender (or your hands), cut in butter until mixture resembles coarse crumbs. Sprinkle topping over muffin batter in cups.
Bake for 18 to 20 minutes or until a wooden toothpick inserted into centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.