Eggnog Crumb Muffins

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 cup Brown sugar
  • 1 3/4 tsp Cinnamon, ground
  • 2 1/2 cup Flour
  • 1/2 cup Granulated sugar
  • 1/4 tsp Nutmeg, ground
  • 1/2 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 10 tbsp Butter

• Beer, Wine & Liquor

  • 1 1/8 cup Eggnog

Found on togetherasfamily.com

Description

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 5 tablespoons butter, cut into small pieces
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup eggnog
• 1 large egg
• 5 tablespoons butter, melted and cooled
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 1 1/2 tablespoons eggnog

Directions

• Preheat oven to 350 degrees. Spray a muffin pan with cooking spray or line with paper liners. Set aside.
• To make crumb topping: In small bowl, stir together the flour, brown sugar, cinnamon, and nutmeg. Add in chunks of butter and rub together with your fingers until mixture looks like coarse crumbs. Set aside.
• To make the muffins: In large mixing bowl add flour, sugar, baking powder, cinnamon, nutmeg, and salt. Stir with a wire whisk. In a separate bowl combine the eggnog, egg, melted butter, and vanilla extract. Stir with wire whisk until smooth and combined. Pour the wet ingredients into the dry and mix together gently with a rubber spatula just until combined and no flour pockets remain.
• Put a tablespoon of muffin batter into each muffin cup. Top with 2 teaspoons of the crumb mixture, and then top off with another tablespoon or two of the muffin dough. Top each muffin cup off with the remaining crumb mixture. You will have exactly enough for 12 muffins. Each muffin cup should be almost full.
• Bake for 18-20 minutes or until toothpick inserted comes out clean. Remove from oven and let cool to room temperature in the muffin pan.
• While muffins are cooling make the eggnog glaze. In a bowl combine the powdered sugar and eggnog, stir with a fork. If you want a thicker glaze add more powdered sugar, a thinner glaze add more milk. Either drizzle the glaze with a fork or put inside a Ziploc bag and cut a corner out and drizzle the glaze over top of each muffin.