This time of year eggnog starts gracing the shelves in the dairy case at the store. I like the flavor of eggnog but generally don’t drink a whole lot of it since it’s so rich and heavy. I’ve never used it for baking before but decided to try it out. My original plan was just to replace the milk or cream in regular muffins with eggnog but then I found this recipe for eggnog muffins and decided to give them a whirl. Success!
These muffins are really quick to throw together for a weekend breakfast or brunch and were so light and fluffy, and quite moist too with lovely hints of eggnog and nutmeg. My son was a huge fan as well..but no, I’m not going to start putting eggnog in his cups instead of milk though based on this, he’d probably like it if I did! While these muffins weren’t overly sweet to serve for breakfast, if you topped them with some kind of frosting, perhaps a spiced cream cheese frosting, or maybe even something with rum extract if you want to get really creative, you could probably get away with serving these as cupcakes at a holiday party.
Eggnog Cupcakes (adapted with minimal modifications from Oberweis.com)
nonstick cooking spray
1 1/4 cup eggnog
5 tablespoons butter, melted
1 large egg
1/2 teaspoon nutmeg, freshly grated if available
2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1. Preheat the oven to 400F. Place 12 muffin cups into a muffin pan or spray with nonstick cooking spray.
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
3. Whisk in the eggnog, butter, egg, and nutmeg. The batter should be mostly smooth, though may have a few lumps.
4. Divide the batter among the 12 muffin cups. Bake for 18-20 minutes until golden brown and cooked through.