Eggnog Coffee Cake Muffins

Source: here

photo credit: Gregg

Ingredients:
for the streusel:
1/2 cup all-purpose flour
1/2 cup brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
5 tablespoons unsalted butter, cut into small pieces

for the muffins:
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup eggnog
1 large egg
5 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract

for the eggnog glaze:
1 cup powdered sugar
3 tablespoons eggnog
Pinch of nutmeg

Directions:
1. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners or spray with cooking spray. The recipe makes 10 muffins. (I'm not sure how the original recipe-writer did her math, but I got 13 pretty big muffins out of this recipe.) Set aside.

2. First make the streusel topping. In a small bowl, combine flour, brown sugar, cinnamon, and nutmeg. Add the butter and rub together with your fingers until mixture looks like coarse crumbs. Set aside.

3. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt. Set aside.

4. In a medium bowl, combine eggnog, egg, melted butter, and vanilla extract. Whisk until smooth. Pour the liquid ingredients over the dry ingredients and stir until just combined. Don't over mix.

5. Place 1 Tablespoon of muffin batter in each prepared muffin cup. Top with 1 teaspoon of streusel. Add more batter to cover the streusel, about a heaping teaspoon (I added a heaping Tablespoon - if I would have just done a teaspoon it would have made even more than 13 muffins, I'm sure). Top muffins with remaining streusel.

6. Bake muffins for 20 minutes (I might do a little less next time - they seemed a titch tough to me and I think it was because they were slightly overcooked), or until a toothpick inserted in the center comes out clean. Remove from oven and let muffins cool to room temperature.

7. While the muffins are cooling, make the eggnog glaze. In a medium bowl, whisk together powdered sugar, eggnog, and pinch of nutmeg. Whisk until smooth. Drizzle glaze over the muffins. Serve and enjoy!

Notes:
I've been seeing lots of eggnog muffin recipes pop up on pinterest recently and I've been pinning them all.  The other evening my sweet tooth was in serious need of something, well, sweet.  I pulled up all my eggnog muffin recipes and this one floated to the top as the winner for the evening.  (I commonly make muffins for dessert around here - probably more than for breakfast.)  Boy, was it a winner!  I like the flavor of eggnog, but I just can't drink more than a tiny juice glass of it (diluted with milk) in a sitting.  These muffins weren't overly eggnog-y - they provided just enough eggnog flavor in a form that I can handle eating.  And I think they might have been even better the next morning.  Try 'em yourself!