Spiced Eggnog Muffins with Streusel Topping

Mmmm…I love a nice warm mug of eggnog and I enjoyed my first one of the season the other day.  It’s so rich and creamy and delicious! I know a lot of people don’t like eggnog, and if that’s you, please keep reading! These Spiced Eggnog Muffins with Streusel Topping are wonderful and I know for a fact that someone I know that does not like drinking eggnog likes eating these muffins.  They are perfect for Christmas morning or anytime eggnog is available at the store.  Too bad it’s a seasonal item, but I guess it wouldn’t be such a special treat if it were available all year round.

 

Spiced Eggnog Muffins with Streusel Topping

 

Spiced Eggnog Muffins with Streusel Topping
from A Farmgirl’s Dabbles
makes 12 muffins

Ingredients
Muffins
2 1/4 c all-purpose flour
1 c sugar
2 t baking powder
1 t cinnamon
1/2 t ground nutmeg
a pinch of ground cloves
2 large eggs, lightly beaten
1 c eggnog
1/2 c unsalted butter, melted and cooled (that’s 1 stick)
2 t pure vanilla extract

Streusel Topping
1/3 c all-purpose flour
1/3 c sugar
1/2 t ground nutmeg
1/8 t kosher salt
2 T unsalted butter, at room temperature

What To Do
Muffins
Preheat oven to 375°F. Line 12 regular size muffin cups with paper liners and set aside.

In a medium bowl, combine flour, sugar, baking powder, cinnamon, nutmeg, and cloves. Make a well in the center of flour mixture and set aside.

In another medium bowl, combine eggs, eggnog, butter, and vanilla. Add mixture all at once to flour mixture. Stir just until moistened. Batter will be a bit lumpy. Divide batter between prepared muffin cups.

Streusel Topping

In a small bowl, combine flour, sugar, nutmeg, and salt. Using a rigid pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Sprinkle topping over muffin batter.

Bake for about 18 minutes, or until golden and a wooden toothpick inserted in centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from pan and serve warm.

My Comments
For the streusel topping, I just used my fingers to cut the butter into the mixture.  I think it’s much easier, faster, and makes a better crumb.

If you want,  you can also make this as a loaf of bread.  That’s what I did this year and the recipe made one loaf of bread and I used almost all of the streusel topping.  I baked it at 350°F for about an hour, until a toothpick inserted in the middle came out clean.

 

YUM! I really hope you give these muffins a try.  Don’t forget a good cup of cheer to go with!

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