Tuesday, January 6, 2015

Eggnog Muffin Tops

I saw these muffin molds and couldn't resist. See - I do have a sense of humor! I looked in the fridge and realized that I had everything I needed to make some eggnog muffins. Here you go...


  • 2 1/4 C white whole wheat flour
  • 1 C organic granulated sugar
  • 2 t baking powder
  • 1/2 t ground nutmeg
  • 2 eggs, lightly beaten
  • 1 C eggnog
  • 1/2 C (1 stick) butter, melted and cooled
  • 1 t pure vanilla extract
  • 1 t rum or other liqueur (eggnog typically requires rum, I had a coffee liqueur on the counter!)

Preheat oven to 375 degrees F. Grease your  muffin hollows or use paper liners. I only have 4 of the muffin top molds, so I used 6 ramekins as well.

In a medium large mixing bowl, stir together all of the ingredients until just moistened. The batter will be thick. Spoon batter into your molds until they are approximately three-quarters of the way full; they will rise!

Bake for 18 to 20 minutes - until golden brown and nicely risen. A wooden toothpick inserted in centers should come out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

And just in case you want to order your own...I'm including an affiliate link below.

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

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