These are the yummy treats I made last night. They are very Christmasy and you don’t have to like eggnog to like them.
For the muffins
1/4 cup butter, at room temperature
1/4 cup canola oil
1/2 cup granulated sugar
1/3 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup eggnog
2 2/3 cups all-Purpose Flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons ground nutmeg
3/4 teaspoon salt
For the glaze
2 tablespoons butter, melted
1 1/2 cups confectionersâ€™ sugar
1/2 cup eggnog
3/4 teaspoon vanilla
1/8 teaspoon cinnamon
1/8 teaspoon ground nutmeg
Preheat the oven to 350Â°F. Lightly grease 2 mini muffin pans. Set aside.
In a large bowl, using a mixer, cream together the butter, canola oil, and sugars till smooth. Add the eggs, vanilla and egg nog, beating to combine.
In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg and salt.
Add the dry ingredients into the butter mixture making sure everything is thoroughly combined.
Spoon the batter evenly into the prepared pans, filling the cups nearly full. Bake the muffins for 10-12 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Remove muffins from the oven, and let them cool for a couple of minutes.
To make the glaze, combine butter, sugar, eggnog, vanilla, cinnamon, and nutmeg in a large bowl. Whisk until smooth. Dip the tops of each muffin into the glaze and let cool on a wire cooling rack until glaze sets up.
Did I change anything? I simplified the steps and I didn’t sift the powdered sugar as the original recipe instructed. The next time I make these, I will use less sugar. They are sweet!
What did the family think? The family didn’t eat them because we had to take them to a function at church this morning. They will also be going to a violin recital this afternoon!
Where did this recipe come from? I got it from Two Peas and their Pod and they got it from King Arthur Flour.