#FantasticalFoodFight: Eggnog Crumb Muffins

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Is there a shortage of eggnog or something? I can't find it in any of my local grocery stores and they ALWAYS have it the week before Thanksgiving. I've only managed to find it at one gas station and at Walmart.



It's very strange and as a lover of eggnog, I'm a bit concerned. Of course, it's not difficult to make your own, but still, it's great when you can just pick up the already made bottle of it and go about your business.



My business, in this case, was making a super rich muffin, topped with a crumb topping and then a sprinkling of powdered sugar, because why not?




Eggnog Crumb Muffins
Source: Cookaholic Wife creation
Servings: 12-15 muffins
Printer Friendly

Ingredients:
    • For the Muffins:
    • 1 ½ cups prepared eggnog
    • 6 tbsp unsalted butter, melted and cooled
    • 2 eggs
    • 1 tsp vanilla bean paste or vanilla extract
    • 2 ½ cups all purpose flour
    • ⅔ cup sugar
    • 2 tsp baking powder
    • 1 tsp cinnamon
    • ½ tsp nutmeg
    • ½ tsp salt
    • For the Crumb Topping:
    • 6 tbsp cold butter, cut into small pieces
    • ½ cup all purpose flour
    • ¼ cup brown sugar
    • ½ tsp cinnamon
    • ½ tsp salt
    • powdered sugar, for sprinkling

Directions:
1. Preheat the oven to 375 degrees. Line muffin pans with paper liners.
2. In the bowl of your stand mixer, add the eggnog, butter, eggs and vanilla and mix on low speed.
3. In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg and salt.
4. Slowly add in the flour mixture to the eggnog mixture until just combined.
5. Scoop batter into the prepared muffin pans, filling each halfway full.
6. Prepare the crumb mixture by whisking together the flour, brown sugar, cinnamon and salt in a bowl. Add in the butter and use two forks or a pastry cutter to mix the butter into the ingredients, until it forms a crumbly mixture.
7. Add the crumb mixture on top of the muffin batter.
8. Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
10. Sprinkle powdered sugar on top. Muffins will keep for 2-3 days in an air-tight container. 


Not only are these muffins pretty, but they're delicious as well.



7 comments:

  1. These muffins look perfect! Great eggnog recipe!

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  2. What a great idea for a breakfast muffin! Yummy! Traci, Burntapple.com

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  3. Eggnog shortage? Oh no!!! Thank goodness you found some =) these look tasty.

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  4. Great looking muffins Nichole and will be a great use for that eggnog that is left in the fridge after the holidays.

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  5. I have the same problem every year. One week there are 20 different kinds of eggnog and it's hard to choose between them and the next week I'm shoving my arm all the way back in the milk case to get the last jug. There's never a happy medium! Your muffins look heavenly! (That does sound a bit weird...you know what I mean!)

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  6. Even though I don't drink it, I buy some every year for my husband and kids and every once in a while, there will be a year where it is all gone. None to be found. And I have some unhappy campers. These muffins look so yummy! Love the crumb topping :)

    ReplyDelete

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