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.