Irresistible Bang Bang Salmon in 25 Minutes or Less Recipe
Delight in these rich and moist Eggnog Muffins, infused with warm spices and topped with a creamy nutmeg glaze. Perfect for festive breakfasts or holiday treats, these muffins combine classic eggnog flavor with a tender crumb for a comforting seasonal indulgence.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Muffins:
- 3 cups flour, 360 grams
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 12 tablespoons butter, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup eggnog, full fat
Glaze:
- 2 cups powdered sugar
- 1/4 teaspoon ground nutmeg
- 1/3 cup eggnog
Instructions
- Preheat and prepare: Preheat your oven to 350 degrees F. Line a muffin tin with 12 paper liners to prevent sticking and for easy cleanup.
- Mix dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, and ground nutmeg until thoroughly combined. Set aside.
- Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed until creamy, scraping down the sides as needed. Add the sugar and continue beating until the mixture is light and fluffy.
- Add eggs and vanilla: Add the vanilla extract and eggs one at a time to the butter-sugar mixture, mixing well after each addition until the batter is smooth.
- Combine dry and wet ingredients: Add about a quarter of the dry flour mixture to the wet ingredients and mix on low speed until just combined. Then add a few tablespoons of eggnog. Continue alternating additions of the flour mixture and eggnog, ending with the flour. The batter will be thick and well incorporated.
- Fill muffin liners: Divide the batter evenly among the 12 prepared paper muffin liners, filling each close to the top.
- Bake: Bake at 350 degrees F for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool slightly in the tin.
- Prepare glaze: In a small bowl, mix the powdered sugar, ground nutmeg, and about half of the eggnog until smooth. Slowly add the remaining eggnog until you reach your desired glaze consistency.
- Glaze the muffins: Dip each muffin into the eggnog glaze or spread the glaze on top with a small offset spatula. Allow the glaze to firm up for about 10 minutes before serving.
Notes
- Use full-fat eggnog for the best rich flavor and moist texture.
- Ensure butter is softened, not melted, to achieve a light and fluffy batter.
- You can substitute whole milk or cream with eggnog if unavailable, but flavor will be less distinct.
- For a dairy-free version, use a vegan butter substitute and dairy-free eggnog alternative.
- The glaze can be adjusted in thickness by adding more or less eggnog.
- Store muffins in an airtight container for up to 2 days to maintain freshness.
