Eggnog Muffins
Ingredients:
- 3/4 cup (150g) White Fine Sugar (Granulated Sugar)
- 1/4 cup (57g) Unsalted Butter, melted
- 1 Large Egg
- 1 tsp Rum Extract (or Vanilla Extract)
- 1 1/2 cups (188g) All-Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Salt
- 1/2 cup (119ml) Eggnog, room temperature
Icing:
- 1 cup (120g) Icing Sugar, sifted
- 2 tbsp Eggnog
Directions:
- Preheat oven to 375°F and line a muffin tin with paper cups, set aside.
- In a large bowl beat (or whisk) butter and sugar together until light and fluffy. Add the egg and rum extract, mix well.
- In a separate bowl whisk flour, baking powder, cinnamon, nutmeg and salt together.
- Add dry ingredients into the butter mixture alternating with the eggnog, just mix until combined. Do not overmix!
- Spoon batter into muffin cups and bake for 18 minutes or just until the middle is set (be careful not to overbake).
- Let muffins cool on a cooling rack.
- Meanwhile make the icing. In a bowl add icing sugar and eggnog. Whisk until smooth. You want the icing to be soft and pliable. Cover with plastic until ready to use.
- Once muffins are cool, dip or spread the icing on top.
- Enjoy.
NOTES:
Muffins are best enjoyed the same day. Store in an airtight container at room temperature for 2 days or freeze for up to a month.
Prep Time: 15 Minutes
Cook Time: 18 Minutes
Total Time: 33 Minutes
Yield: 9 Muffins
Thanks to @bakingforfriends_