The holidays are in full swing over here, as this is my ever-fave time of the year. One of my favorite holiday flavors is Eggnog. The thing is…I’m not so much into drinking it. In a latte? Totally. In ice cream, hell-to-the-yes. Cookie, cakes, etc…yup.
Even though eggnog is basically melted ice cream–drinking it is just too much for me. The viscosity gets to me every time. I love to add eggnog to a baked good–like these super soft cookies or this pretty cake. It replaces the dairy in many recipes like a dream. The richness and subtle nutmeg spice is perfect for holiday baking. I threw these muffins together, using my favorite recipe as the starting point, over the weekend. The muffin is tender and fragrant with eggnog flavor. The streusel has hints of nutmeg and the sugary crunch is perfection in top of the tender muffin. They come together quickly and are perfect with a cup of coffee on grey-sky mornings.
Eggnog Streusel Muffins
adapted from this recipe.
Makes 8 standard or 24 mini muffins.
1 cup all-purpose flour
6 Tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon nutmeg
1/2 cup plus 2 Tablespoons eggnog
3 Tablespoons browned butter
1 teaspoon vanilla extract
2 Tablespoons browned butter
1/4 cup all-purpose flour
1/4 cup sugar
1/8 teaspoon nutmeg
tiny pinch of salt
Preheat oven to 350*f and line your desired muffin tin with paper liners. Set aside.
Brown the butter for the muffins and streusel. Melt 5 Tablespoons of butter in a small pan. Heat over medium until the butter becomes foamy, continue heating–swirling or stirring the butter–until the milk solids become dark golden brown and fragrantly nutty. Remove from heat and divide accordingly into two bowls. Set aside to cool.
In a small bowl mix the streusel together by combining the 2 Tablespoons of browned butter with the flour, sugar, nutmeg, and salt. Set in refrigerator until ready to use.
In a mixing bowl whisk together the flour, sugar, salt, baking powder, baking soda, and nutmeg.
In a large measuring cup whisk together the egg, eggnog, 3 Tablespoons of the cooled browned butter, and vanilla. Add the wet mixture to the dry and fold until just combined. Divide the batter evenly among muffin cups, divide streusel evenly over the tops of each muffin and bake in the center of the oven until a toothpick inserted in the center comes out clean–about 13-15 minutes for minis and 16-20 for standard muffins. I would check them both after the earliest suggested time and go from there. Remove from oven and cool completely on a wire rack. Can be stored in an airtight container for 3-4 days.