Monday, 19 December 2016

Eggnog Coffee Cake Muffins

A wonderful breakfast treat for the Festive Season. Thank you Two Peas and their Pod



For the Streusel:
1/2 cup all-purpose flour
1/2 cup brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
5 tablespoons unsalted butter, cut into small pieces

For the muffins:
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup eggnog
1 large egg
5 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract

For the eggnog glaze:
1 cup powdered sugar
3 tablespoons eggnog
Pinch of nutmeg

  • Preheat the oven to 350 degrees F.
  • Line a muffin pan with paper liners or spray with cooking spray. The recipe makes 10 muffins.
  • Set aside.
  • In a small bowl, combine flour, brown sugar, cinnamon, and nutmeg.
  • Add the butter and rub together with your fingers until mixture looks like coarse crumbs.
  • Set aside.
  • In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
  • Set aside.
  • In a medium bowl, combine eggnog, egg, melted butter, and vanilla extract.
  • Whisk until smooth.
  • Pour the liquid ingredients over the dry ingredients and stir until just combined.
  • Don't over mix.
  • Place 1 tablespoon of muffin batter in each prepared muffin cup.
  • Top with 1 teaspoon of streusel.
  • Add more batter to cover the streusel, about a heaping teaspoon.
  • Top muffins with remaining streusel.
  • Bake muffins for 20 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven and let muffins cool to room temperature.
  • While the muffins are cooking, make the eggnog glaze.
  • In a medium bowl, whisk together powdered sugar, eggnog, and pinch of nutmeg.
  • Whisk until smooth.
  • Drizzle glaze over the muffins. 

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