Eggnog Donut Muffins

Preheat oven to 400 F.

Start by mixing together your dry ingredients in a bowl: flour, baking powder, cinnamon, and salt. Set this aside.

Then you’re going to cream together the room temperature butter and granulated sugar using a stand mixer. Beat this until fluffy—I usually do this for about two minutes. Now mix in the egg, eggnog and vanilla. Once the egg, eggnog and vanilla have fully incorporated, use a spatula (not the mixer) to stir in the dry ingredients. Be careful not to over mix!

Next scoop your batter into a prepared (sprayed with cooking spray) mini muffin tin. The recipe makes about 19 mini muffins. I use a cookie scoop, as I do with almost all of my “mini” or cookie recipes, to scoop the batter into the muffin tin. Now bake for about 8-10 minutes. Remove from the oven and let muffins rest in the muffin pan for about 10 minutes.

While the eggnog donut muffins are cooling, make the coating. Melt the butter in a small bowl (heat it in the microwave for 30 seconds at a time until melted). In another bowl place the powdered sugar.

Remove the muffins from the pan and place onto a cooling rack. Taking one donut muffin at a time, fully submerge in the melted butter and then coat generously with powdered sugar. Place back on the cooling rack and serve immediately!

Slightly adapted from Sally’s Baking Addiction.