eggnog muffins with streusel topping

Did it snow this weekend where you are?  I woke up this morning to a fresh blanket of snow, and it kept snowing the entire day.  I haven’t checked to see exactly how much snow we got but it as at least 10 inches and they were predicting up to 15 inches.  That’s a lot of snow.  So much snow that I had to shovel my car out to move it for the snow emergency, which means I’m now a true Minnesotan.

With the roads covered in snow and a day by myself (Marc had to work), I did the obvious and baked all. day. long.  Well, except for when I was shoveling but that was merely to offset all of the sugar I was eating.  Oh, and except for when I cooked dinner.  Because a girl shouldn’t survive on cookies, brownies, and muffins alone.

I started my bake-a-thon with these muffins for breakfast.  Eggnog is one of my favorite holiday treats and while I could throw back an entire carton by myself, I like to bake with it too.  Last year I used it to make scones, and this year it’s muffins.   With streusel topping, obvs.  They are super easy to whip up, with the extra step of making the streusel so worth it.  If you are an eggnog fan like me, these are a must-make for your next snow day breakfast.

Eggnog Muffins with Streusel Topping
recipe from King Arthur
makes 12 muffins

for the muffins:
4 tbsp butter, at room temperature
3/4 cups sugar
2 large eggs
2 tsp baking powder
1 tsp ground nutmeg
1/2 tsp salt
1 tsp pure vanilla extract
2 1/2 cups all-purpose flour
1 1/4 cups eggnog

for the streusel:
1/2 cup sugar
1/2 cup flour
3 tbsp melted unsalted butter
1/2 tsp ground nutmeg

Directions:

Preheat the oven to 425 degrees.  Line a muffin pan with liners and spray lightly with nonstick cooking spray.
To make the muffins: In the bowl of a stand mixer, cream the butter and sugar at medium speed until light and fluffy.  Add the eggs, one at a time, scraping down the bowl after each addition.
Add the baking powder, nutmeg, salt, and vanilla extract to the bowl and mix until just combined.  Beginning and ending with the flour, alternate adding the flour and eggnog to the bowl, mixing at low speed, just until each ingredient is incorporated.
Scoop the batter evenly into the prepared muffin cups.
To make the topping: use a fork to combine all of the ingredients just until the mixture is crumbly.  If you mix too much, it will form into a cohesive ball, not a crumbly topping.
Sprinkle the topping evenly over the batter.  Bake 18-20 minutes, or until the topping is turning golden-brown and the muffins are cooked through.  Allow to cool for a few minutes in the pan, then transfer the muffins to a wire rack to cool before serving.

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