December 20, 2011

Sparkling Eggnog Muffins for Christmas Morning {Powernap}

Eggnog Muffins

This is the latest installment of my Powernap column. The series where I share quick, easy food that can be made for all kinds of situations. Powernaps are short and sweet, and so are these recipes. These are the things I make in a jiffy when I need a quick snack, am in the mood for a recipe experiment, or simply need to clean out the pantry.

It is holiday crunch time and last weekend I test drove a few last minute recipes to make sure I’m all set for Christmas morning. I know we’ll be totally nuts that day and I’ll have about five seconds in the kitchen before my daughter descends on the tree. In the less-than-one-minute I’ll be allotted that morning I plan to shove my Overnight French Toast in the oven and prepare the batter for these awesome muffins.

What makes these the perfect powernap recipe is that the batter can be quickly whipped up in one bowl in, seriously, less two minutes. They are packed with festive flavor and emerge from the oven moist and fragrant. I can already tell you they’ll disappear in no time on Christmas morning. Just like the pile of presents under the tree!

Recipe

 Sparkling Eggnog Muffins

Ingredients

2 cups all-purpose flour
½ cup sugar
¾ teaspoon kosher salt
1 tablespoon baking powder
¼ teaspoon nutmeg
¼ cup light brown sugar
1 stick butter, melted
2 eggs
¾ cup eggnog
1 teaspoon vanilla extract
½ teaspoon rum extract

Streusel:

½ cup all-purpose flour
1 cup light brown sugar
¼ teaspoon vanilla extract
¼ teaspoon ground nutmeg
5 tablespoons unsalted butter, cold and cut into pieces

Instructions

1. Preheat oven to 375F. Line a 12-cup muffin tin with paper liners, or rub the inside with oil.

2. In a large bowl whisk together the flour, sugar, baking powder, nutmeg, salt and light brown sugar.

3. In a separate bowl whisk together the melted butter, eggs and extracts. While stirring, slowly add the wet ingredients to the dry ingredients until just incorporated.

4. To make the streusel, whisk together the flour, sugar, extract and nutmeg and pinch in the chilled butter pieces until a fine crumb forms.

5. Divide the batter evenly amongst the muffin tins and top each one with even amounts of streusel. Bake for about 20 to 22 minutes or a cake tester comes out clean and the top springs back when touched.

 

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  • Adelaide

    Yum! These sound so delicious…

    • Anonymous

      Thanks, Adelaide!!

  • Liz the Chef

    These muffins look terrific – I love anything with eggnog…

  • Heddi

    Made these today for New Year’s brunch. Like them, but I used white whole wheat flour and will try again with traditional white flour. Say, line #2 mentions “salt,” but I don’t see this listed in the ingredients. I added about 3/4 of a teaspoon, and they turned out OK. How much salt is supposed to be included or was this a typo? Thanks for the recipe!

    • Anonymous

      Hi Heidi! Yes, about 3/4 teaspoon is right! Whole Wheat Flour is a little different than white flour and can affect the moisture of a baked good. If you want to use whole wheat flour I recommend starting off with 2 parts regular flour, 1 part whole wheat flour to see you what you think, then increasing the proportions after that until you find a consistency that you like. Happy new year!