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Egg nog muffins

December 9, 2010

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My five-year-old, Will, loves egg nog. I mean, he will literally squeal with glee when he first sees it in the grocery store. This year, that happened a little before Thanksgiving. The fact that he can have egg nog at all is really a blessing. When he was about a year old, he had a bad reaction to some scrambled egg, and was diagnosed with an egg allergy. Same story with peanuts.

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We spent the next few years living in absolute fear that he would come into contact with a food that contained peanuts or eggs. We had to take an epi-pen everywhere. Potlucks were nightmares. The pediatrician told us he may outgrow the egg allergy, but probably not the peanut one. So when we learned just before Christmas two years ago that the tests the pediatrician had taken a few weeks earlier came back negative, we were beyond thrilled. He had outgrown both of his allergies before kindergarten. Not only did this open up a whole new world of food for him, but it took away the fear and anxiety we had whenever he ate anything we didn’t prepare. What a relief!

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So now Will loves egg nog. And that works out for me, since I love it, too. We also love muffins. In fact, one of his nicknames is “Millberry Muffin.” So when I came across this egg nog muffin recipe, I knew I had to try it. Not only were these muffins absolutely gorgeous, but they tasted amazing. They were so moist and sweet, and perfect for egg-n0g-lovers like me and Will. These would make a perfect breakfast for Christmas morning, and I’m pretty sure Santa will find one of these waiting for him at our house on Christmas Eve. Maybe he’ll leave me a new stand mixer!

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For the batter:

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1/4 cup butter

3/4 cup sugar

2 large eggs

2 1/2 cups all-purpose flour

2 tsp. baking powder

1 tsp. ground nutmeg

1/2 tsp. salt

1/4 tsp. egg nog flavor or 1 tsp. vanilla (I used vanilla since that’s what I had on hand)

1 1/4 cups egg nog

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For the streusel topping:

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1/2 cup sugar

1/2 cup flour

1/2 tsp. nutmeg

3 Tbsp. butter, melted

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Line a 12-cup muffin tin with paper liners, and spray them with non-stick spray. Preheat oven to 425 degrees F.

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Cream together the butter and sugar in a mixing bowl until smooth. Add the eggs, beating for several minutes and scraping the bowl often, until the mixture is smooth and light in color. Beat in the baking powder, nutmeg, salt, and vanilla. Stir the flour into the mixture alternately with the egg nog, beginning and ending with the flour. Make sure everything is combined very well. Spoon the batter into the muffin cups. They will be just about full.

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Stir together all of the streusel ingredients just until crumbly. Do not over-stir. Sprinkle the topping over the muffins.

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Bake for 20 minutes or until they are a pale golden brown. The muffins puff up beautifully. Serve warm. Receive accolades from everyone who eats them.

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