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
1
egg
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!
Jen
Recipe
adapted from Shugary Sweets
So cute! I'm not a huge fan of eggnog either, but the flavor in these would be good!
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