Eggnog Muffins

It is the only time of year when we get to have eggnog!!

Eggnog is a Christmas staple! The rich, eggy, drink has been a Christmas tradition passed down from generation to generation. Since it can be easily found at the grocery store nowadays, people rarely make it at home. When I think of eggnog, I always seem to think of Uncle Eddie from National Lampoon’s Christmas Vacation!! 

I can’t say I am a huge eggnog fan when it comes to drinking it plain. It is a little heavy for me, unless it is a really good, homemade, eggnog. However, it is a great item to use in baking. The richness of the eggnog adds a lot of flavor and creaminess to whatever you are making. Adding it into muffins allows you to enjoy that eggnog flavor in a whole new way. One of the classic flavors to go with eggnog is nutmeg. If you have fresh nutmeg around, use it in this recipe!

These muffins would be perfect to make on Christmas morning!

Tips for making Eggnog Muffins

*Use room temperature ingredients. It will help everything mix nicely together.

*Don’t over mix!

*Check on the muffins around 15 minutes to make sure you do not over-bake.

*Use cooking spray in your muffin tins before pouring the batter in, to make getting the out much easier.

*If you have fresh nutmeg around, use it!

Eggnog Muffins

Author:

Maria Provenzano

These muffins are best the day they are made!

Ingredients

• 1¼ cup old fashioned oats

• 1¼ cup eggnog; room temperature

• 1 egg; room temperature

• ½ cup butter; melted and cooled (or coconut oil)

• ½ cup brown sugar, or honey can be used as instead

• 1¼ cup unbleached all-purpose flour

• 4 teaspoons baking powder

• ½ teaspoon salt

• 1/4 teaspoon nutmeg

• Topping:

• 1/4 cup brown sugar

• 1/4 cup old fashioned oats

Instructions

1. Preheat oven to 350 degrees

2. Combine the eggnog and oats together in a bowl and allow to stand for about 15 minutes

3. Stir in the egg, brown sugar, and cooled butter (or coconut oil) into the eggnog and oats mixture

4. In another bowl combine the flour, baking powder, nutmeg, and salt using a whisk

5. Slowly poor the wet mixture into the dry mixture using a spatula

6. Stir until just combined

7. Spray a muffin tin with cooking spray so that it evenly coats each cup; this spray makes it so that you don’t have to use liners and the muffins will come out of the tins without a problem

8. Fill each cup of the 12 cup muffin tin

9. In a bowl, mix together the brown sugar and the oats for the topping

10. Sprinkle each muffin with some of the brown sugar and oat topping

11. Bake for 20-25 minutes or until the tops of the muffins spring back when lightly touched and a toothpick comes out clean when inserted

12. Allow to cool completely

13. Store in an airtight container for 2-3 days