These eggnog muffins are simple to make and, to my surprise, aren’t overpowered by the nutmeg and eggnog flavors.
I’d been worried that these might taste heavy — like a thick mug of eggnog.
Not to worry, the cup of eggnog and teaspoon of nutmeg is subtle and pleasing in the final muffin.
I can’t remember where I picked up the recipe, but here it is:
Eggnog Muffins
2 cups flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup eggnog
1/4 cup water
1/3 cup (2/3 stick) butter, melted
1 egg, beaten
1 tsp vanilla extract
1/2 tsp ground nutmeg
1/2 cup chopped pecans or walnuts (optional)
Preheat oven to 400 degrees.
In large mixing bowl, combine flour, sugar, baking powder, salt and nutmeg.
In another bowl combine remaining ingredients. Add wet mixture to dry ingredients and mix until moistened (don’t overmix). Pour batter into either 12 greased muffin cups or paper-lined cups.
Bake in preheated oven about 20 minutes or until toothpick inserted into center comes out clean. (My oven had them finished in about 15 minutes).
Adding the pecans or walnuts definitely would make these muffins heartier. But I left them out because my kids aren’t big nut fans.
To sweeten these up a bit, top with a glaze: Mix 1 cup sifted powdered sugar and 2 to 3 tablespoons of milk to a glaze consistency. (I used eggnog instead of milk for a little more flavor.)
Virtual Farmgirl 