Recipes

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:

1. Preheat oven to 375°F and line a muffin tin with paper cups, set aside.
2. In a large bowl beat (or whisk) butter and sugar together until light and fluffy. Add the egg and rum extract, mix well.
3. In a separate bowl whisk flour, baking powder, cinnamon, nutmeg and salt together.
4. Add dry ingredients into the butter mixture alternating with the eggnog, just mix until combined. Do not overmix!
5. Spoon batter into muffin cups and bake for 18 minutes or just until the middle is set (be careful not to overbake).
6. Let muffins cool on a cooling rack.
7. 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.
8. Once muffins are cool, dip or spread the icing on top.
9. 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_