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Spiced Eggnog Muffins with Streusel Topping

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Level: Easy

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Description

These muffins are the reason I buy eggnog each holiday season!

Ingredients

  • FOR THE MUFFINS:
  • 2-¼ cups All-purpose Flour
  • 1 cup Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • ½ teaspoons Ground Nutmeg
  • 1 pinch Ground Cloves
  • 2 whole Large Eggs, Lightly Beaten
  • 1 cup Eggnog
  • ½ cups Unsalted Butter, Melted And Cooled
  • 2 teaspoons Pure Vanilla Extract
  • FOR THE STREUSEL TOPPING:
  • ⅓ cups All-purpose Flour
  • ⅓ cups Sugar
  • ½ teaspoons Ground Nutmeg
  • ⅛ teaspoons Kosher Salt
  • 2 Tablespoons Unsalted Butter, At Room Temperature

Preparation

For the muffins:
Preheat oven to 375°F. Line 12 regular size muffin cups with paper liners and set aside.

In a medium bowl, combine flour, sugar, baking powder, cinnamon, nutmeg, and cloves. Make a well in the center of the flour mixture and set aside.

In another medium bowl, combine eggs, eggnog, butter and vanilla. Add the wet mixture all at once to the well in the center of the flour mixture. Stir just until moistened. Batter will be a bit lumpy. Divide batter between prepared muffin cups.

For the streusel topping:
In a small bowl, combine flour, sugar, nutmeg and salt. Using a rigid pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Sprinkle topping over the muffin batter in each cup.

Bake for about 18 minutes, or until golden and a wooden toothpick inserted in centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove muffins from pan and serve warm.

Source: Adapted from Midwest Living magazine, December 2008, originally from the Washington House Inn in Cedarburg, WI.

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