December 13, 2012

Mini Eggnog Doughnut Muffins

So these really are as awesome as they sound. Apparently I'm one of those "weirdos" that drinks eggnog and actually likes it. I know. Jordan, who is an eggnog hater, can't believe it.
However, that doesn't mean he didn't love these muffins. They definitely radiate true eggnog flavor but the nutmeg is the most prominent flavor.
These would be the perfect holiday treat at any party or you could just have a party and only invite yourself. They're that good.


Mini Eggnog Doughnut Muffins
1/4 cup butter, at room temperature
1/4 cup canola oil
1/2 cup granulated sugar
1/3 cup light brown sugar
2 large eggs
2 2/3 cups all-Purpose Flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 1/4 tsp. ground nutmeg
3/4 tsp. salt
1 tsp. vanilla extract
1 cup eggnog

For the Glaze:
2 Tbsp. butter, melted
1 1/2 cups confectioners’ sugar, sifted
1/2 cup eggnog
3/4 tsp. vanilla
1/8 tsp. cinnamon
1/8 tsp. ground nutmeg

1. Preheat the oven to 350°F. Lightly grease *2 mini muffin pans or 1 regular muffin pan. Set aside.
2. In a large bowl, using a mixer, cream together the butter, canola oil, and sugars till smooth. Add the eggs, beating to combine.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, salt, and vanilla.
4. Add the dry ingredients into the butter mixture alternately with the eggnog, beginning and ending with the flour and making sure everything is thoroughly combined.
5. Spoon the batter evenly into the prepared pans, filling the cups nearly full, about 2 teaspoons per cup. Bake the muffins for 10-12 minutes, or until they are a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Remove muffins from the oven, and let them cool for a couple of minutes.
6. To make the glaze, combine butter, sugar, eggnog, vanilla, cinnamon, and nutmeg in a large bowl. Whisk until smooth. Dip the tops of each muffin into the glaze and let cool on a wire cooling rack until glaze sets up.

*I halved the recipe so it fit into one single mini muffin pan. Worked great! And I also dipped the cupcakes into the glaze twice for an extra coating.

*These muffins are even better the next day! The glaze hardens, the bottom crisps and the center remains fluffy. A doughnut hole lovers dream!

9 comments:

  1. Hi there. Food on Friday: Muffins and Cupcakes is open for entries. This looks like a neat one! I do hope you link it in. This is the link . Please check out some of the great links there are already. Cheers

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    1. Hey thanks for the invite! I went ahead and linked up already. Great idea!

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  2. These look delicious! I love anything eggnog. :) Thanks for sharing the recipe

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    1. They are really, really good! I might even make them again before the holiday season is over.

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  3. Rachelle, thanks for linking this nice one in to Food on Friday. If you pop back in a while there should be a great collection of muffin and cupcake ideas to check out! The links are coming in thick and fast. Cheers

    Ps I have just signed up to follow your blog. A follow back to Carole's Chatter would be wonderful – or have you already followed? Cheers

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    1. Following now! Thanks for everything!

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  4. Rachelle, thanks for the follow - you are a star!

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  5. These look so good! I've never had eggnog before, and these seem like a good place to start!!

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    1. These are a great place to start! They definitely have an eggnog flavor, but they're much more mild than drinking a big old glass of eggnog. I hope you try em out!

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