It's no secret I love eggnog! It's such a creamy, sweet drink that makes the holidays for me. Drinking it is great but I love baking with it too. This muffin has a nice flavor to it and makes a great quick breakfast for this busy time of year. :)
1/4 cupbutter, unsalted
2 1/2 cupsall-purpose flour
2 teaspoonsbaking powder
1 1/2 teaspoonsground nutmeg
1/2 teaspoon salt
1 teaspoonvanilla extract or 1/4 teaspoon eggnog extract
1 1/2 cups eggnog
1/2 cupall-purpose flour
1/8 teaspooneggnog extract (opt)
3 Tablespoonsbutter, melted
*Preheat oven to 425 degrees F. Line a muffin tin with 18 paper and grease the cups with non-stick spray; this will ensure that they peel off the muffins nicely.
In a medium-sized mixing bowl, cream together the butter and sugar till smooth. Add the eggs, beating for several minutes and scraping the bowl, till the mixture is smooth and light colored. Beat in the baking powder, nutmeg, salt, and vanilla or eggnog extract.
Stir the flour into the butter mixture alternately with the eggnog, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter evenly into the prepared muffin cups.
*For topping- Stir together all of the topping ingredients JUST till crumbly. Stir gently, and don't over mix; you don't want to turn this crumbly topping into a solid mass. Sprinkle the topping over the muffins.
Bake for 18-20 minutes, or until they're a pale golden brown. Remove them from the oven, and serve warm, or at room temperature.