Tis’ the season for eggnog! It seems like people either love it or hate it. I am a little on the fence about it. I like 1 or 2 small eggnog cocktails each holiday season. It is just so thick and rich I can’t drink more than a little at a time.
These cute little muffins are a great way to use up any leftover nog you might have kicking around.
You get the great flavor of the eggnog in a moist and fluffy little cake.
They are amazing!
What you need,
1½ cups all-purpose flour
1½ tsp. baking powder
½ tsp. kosher salt
½ tsp. ground nutmeg
¼ tsp. ground cinnamon
½ cup granulated sugar
1/3 cup butter, softened
½ cup eggnog
For the glaze,
¼ cup eggnog
1 ½ cups powdered sugar
Pinch of fresh grated nutmeg
Preheat the oven to 350 degrees. Line a mini muffin tin with paper liners or spray well with non-stick cooking spray, set aside.
In a bowl whisk together the flour, baking powder, salt, nutmeg and cinnamon until blended.
In a separate bowl beat the butter and sugar together until light and fluffy. Add in the egg and beat until well combined.
Gently stir the flour mixture into the butter mixture. Slowly stir in the buttermilk until just combined, don’t over beat.
Spoon the batter into the muffin cups, about ½ to ¾ full.
Bake for 12-15 minutes or until a toothpick comes out clean.
Remove from the pan and cool completely on a rack.
I got 30 mini muffins
Once the muffins are cool you can put the glaze on them. To make the glaze stir together the eggnog the powdered sugar and the nutmeg until smooth.
Drizzle the glaze onto the muffins.
I put some cute holiday sprinkles on mine!
So festive and so tasty!
A perfect addition to your holiday breakfast buffet!
Recipe adapted from Shugary Sweets