Mini Eggnog Doughnut Muffins
So these really are as awesome as they sound. Apparently I'm one of those "weirdos" that drinks eggnog and actually likes it. I know. Jordan, who is an eggnog hater, can't believe it.
However, that doesn't mean he didn't love these muffins. They definitely radiate true eggnog flavor but the nutmeg is the most prominent flavor.
These would be the perfect holiday treat at any party or you could just have a party and only invite yourself. They're that good.
Mini Eggnog Doughnut Muffins
Source: Two Peas and their Pod
1/4 cup butter, at room temperature
1/4 cup canola oil
1/2 cup granulated sugar
1/3 cup light brown sugar
2 large eggs
2 2/3 cups all-Purpose Flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 1/4 tsp. ground nutmeg
3/4 tsp. salt
1 tsp. vanilla extract
1 cup eggnog
For the Glaze:
2 Tbsp. butter, melted
1 1/2 cups confectionersā sugar,
sifted
1/2 cup eggnog
3/4 tsp. vanilla
1/8 tsp. cinnamon
1/8 tsp. ground nutmeg
1. Preheat the oven to 350Ā°F.
Lightly grease *2 mini muffin pans or 1 regular muffin pan. Set aside.
2. In a large bowl, using a mixer,
cream together the butter, canola oil, and sugars till smooth. Add the eggs,
beating to combine.
3. In a medium bowl, whisk together
the flour, baking powder, baking soda, nutmeg, salt, and vanilla.
4. Add the dry ingredients into the
butter mixture alternately with the eggnog, beginning and ending with the flour
and making sure everything is thoroughly combined.
5. Spoon the batter evenly into the
prepared pans, filling the cups nearly full, about 2 teaspoons per cup. Bake
the muffins for 10-12 minutes, or until they are a pale golden brown and a cake
tester inserted into the middle of one of the center muffins comes out clean.
Remove muffins from the oven, and let them cool for a couple of minutes.
6. To make the glaze, combine
butter, sugar, eggnog, vanilla, cinnamon, and nutmeg in a large bowl. Whisk
until smooth. Dip the tops of each muffin into the glaze and let cool on a wire
cooling rack until glaze sets up.
*I halved the recipe so it fit into
one single mini muffin pan. Worked great! And I also dipped the cupcakes into
the glaze twice for an extra coating.
*These muffins are even better the
next day! The glaze hardens, the bottom crisps and the center remains fluffy. A
doughnut hole lovers dream!
Hi there. Food on Friday: Muffins and Cupcakes is open for entries. This looks like a neat one! I do hope you link it in. This is the link . Please check out some of the great links there are already. Cheers
ReplyDeleteHey thanks for the invite! I went ahead and linked up already. Great idea!
DeleteThese look delicious! I love anything eggnog. :) Thanks for sharing the recipe
ReplyDeleteThey are really, really good! I might even make them again before the holiday season is over.
DeleteRachelle, thanks for linking this nice one in to Food on Friday. If you pop back in a while there should be a great collection of muffin and cupcake ideas to check out! The links are coming in thick and fast. Cheers
ReplyDeletePs I have just signed up to follow your blog. A follow back to Carole's Chatter would be wonderful ā or have you already followed? Cheers
Following now! Thanks for everything!
DeleteRachelle, thanks for the follow - you are a star!
ReplyDeleteThese look so good! I've never had eggnog before, and these seem like a good place to start!!
ReplyDeleteThese are a great place to start! They definitely have an eggnog flavor, but they're much more mild than drinking a big old glass of eggnog. I hope you try em out!
Delete