Skip to main content

Eggnog Muffin Tops #MuffinMonday

By

Earlier in the year I saw a post from one of my favorite bloggers - Wendy at A Day in the Life on the Farm - and I realized that they've been having a muffin party for years without me. LOL. I emailed the host, Stacy of Food Lust People Love and got the scoop: "...last Monday of the month and no themes. We've been baking together since August 2015! Only one rule, you must use the muffin method (folding wet ingredients with dry - no creaming butter and sugar, etc.) to bake muffins."

I've been happily joining in for months now. This month is the last Muffin Monday of 2020! Here's the muffin line-up...

Ingredients

After we did an eggnog taste test, back in 2017, we have our favorites. The winner was Humboldt! And we always have a carton of eggnog in the fridge throughout the holidays.


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

Procedure
Preheat oven to 375 degrees Fahrenheit. 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 adorable muffin molds, I'm including an affiliate link below. We love them!


*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. It doesn't cost you anything more, but if you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.
Labels:

Comments

  1. Stacy RushtonDecember 28, 2020 at 5:58 AM

    Eggnog was added to our family shopping list the week before Christmas and I searched the supermarket for some. I finally found just one kind, Borden's, in the refrigerator section. How did you find so many to try?! Clearly my store is inferior to yours! P.S. Lovely muffins!

    ReplyDelete
  2. KarenDecember 28, 2020 at 11:21 AM

    What a cute and unexpected take on muffin tops, lol!

    ReplyDelete
  3. RadhaDecember 28, 2020 at 2:56 PM

    The muffins look cute! great presentation. I guess it must be delicious too!

    ReplyDelete
  4. SwathiDecember 28, 2020 at 9:24 PM

    I haven't made eggnog this year. sure going to try this eggnog muffins tops looks delicious.

    ReplyDelete
  5. fatisbadOctober 16, 2021 at 8:47 AM

    This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more