Eggnog Muffins with Eggnog Glaze
December 8, 2020
‘Tis the season to be baking! Use creamy eggnog to make In Katrina's Kitchen festive Eggnog Muffins – the perfect addition to any holiday brunch or breakfast. They also make the perfect gift to send to loved ones during the holidays!
- Prep: 10 mins
- Cook: 20 mins
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10 mins
20 mins
30 mins
- Yields: 12 muffins
Directions
Muffins
Preheat oven to 350 degrees F. Line a muffin tin with 12 paper liners.
Whisk together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy, scraping down the sides. Add the sugar and beat until creamy and light in color, again scraping down the sides as needed.
Add the vanilla and the eggs one at a time. Mix until the batter is smooth.
Add about a quarter of the flour mixture to the wet ingredients and mix on low until combined. Mix in a few tablespoons of the eggnog. Continue adding the flour mixture and the eggnog alternately, ending with the flour mixture. The batter will be thick.
Divide evenly between 12 paper muffin liners, filling close to the top.
Bake at 350 degrees F for 20-25 minutes until a toothpick or cake tester inserted in the center comes out clean.
Glaze
In a small bowl, mix the powdered sugar, nutmeg, and about half of the eggnog until smooth. Slowly add the rest of the eggnog to the desired consistency.
Dip muffins in the eggnog glaze, or spread with a small, offset spatula. The glaze will firm up within 10 minutes.
The muffin batter can be made up to 24 hours in advance. Refrigerate in a covered airtight container until ready to bake. Do not glaze the muffins if you are packaging them up to mail. You can opt for a sprinkle of powdered sugar on top instead, along with a note including the eggnog glaze recipe. If gifting the muffins to a local friend, consider wrapping them up in a festive tea towel before boxing and including a small container of extra eggnog glaze.
