I have been incredibly lazy in the kitchen as of late. It used to be that my "me-time" was spent baking and cooking. But these days, when I get that elusive quiet time, I have zero energy to be on my feet for an extended amount of time. These days I spend my me-time laid up on the couch - either watching random tv shows or reading. I'm 30 weeks pregnant with twins and spend my days chasing around two active toddlers while carrying around 8 pounds of baby - I take the rest when I can get it.
However, over the weekend, I somehow got a big burst of energy and ran a bunch of errands, did some cleaning and organizing, and got the itch to bake something festive for breakfast. I had picked up a carton of eggnog a few days prior, so I knew I wanted to bake an eggnog treat. These muffins totally fit the bill. They are mixed up an in the oven in less than 10 minutes. Major score for these tired feet. And they are tender and moist, with just the right amount of sweetness, a subtle eggnog flavor, and a majorly droll-worthy crumbly streusel topping. I'm totally a sucker for a crumb topping.
These are most definitely a great breakfast warm from the oven with a cup of coffee, or if you're an eggnog freak, go ahead and wash down your eggnog muffin with some eggnog. :) They are also great a few days post-baking - just briefly warm in the microwave for that fresh-baked taste. You can enjoy a Christmas-y breakfast any day of the week with these muffins!
Easy Eggnog Muffins
barely adapted from King Arthur Flour
makes 12-15 muffins
- 4 Tbs (1/2 stick) unsalted butter, at room temperature
- 3/4 cup sugar
- 2 large eggs
- 2 tsp baking powder
- 1 tsp ground nutmeg (preferably freshly ground)
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/4 cups eggnog
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/2 tsp nutmeg
- splash of eggnog
- 3 Tbs butter, melted
Preheat the oven to 425 degrees. Line a muffin pan with liners and spray lightly with nonstick cooking spray.
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.