Apparently, it's a yearly ritual for me to bake something with eggnog and that something is muffins. Last year, it was mini eggnog doughnut muffins, which were amazing, but this year I decided to bake some big boys. These muffins call for less ingredients and are just as tasty.
These muffins are thick, fluffy and have the perfect amount of holiday spice. Even though there is eggnog in the batter and the glaze, you can barely tell it is actually eggnog, (for all you eggnog haters out there.)
These were also extremely easy to make and would be perfect for Christmas morning breakfast.
Now come on, how good does that inside look?
Glazed Eggnog Muffins
Source: Mother Thyme
Makes 12 Muffins
2 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1 cup eggnog
1/2 cup vegetable oil
1/2 cup white granulated sugar
1/2 cup light brown sugar
2 large eggs
1 tsp. vanilla extract
1 cup confectioners sugar
3-4 Tbsp. eggnog
1. Preheat oven to 400 degrees. Line 12-cup muffin pan with paper liners or grease and set aside.
2. In a medium bowl mix flour, baking powder, cinnamon, salt and nutmeg.
3. In a large bowl whisk eggnog, vegetable oil, sugars, eggs, and vanilla.
4. Gradually stir wet ingredients into dry until combined.
5. Pour batter about 2/3 full into each muffin tin.
6. Bake for 14-16 minutes until cake tester comes out clean and muffins are firm on top.
7. Cool for about 5 minutes in pan before transferring to a wire rack to cool completely.
8. In a medium bowl, whisk confectioners sugar and gradually add eggnog until mixture is thick yet can run off a spoon easily.
9. Dip tops of muffins in glaze and set back on wire rack until set.
10. Store in an airtight container.