Happy Friday friends! Tis’ the season for Eggnog and I am all about any recipe that calls for it during the Holidays! We have lots of favorite recipes that use it, like my Eggnog Waffles with Sweet Cinnamon Whipped Cream that I shared last year. But, this is probably my all time favorite! My SIL gave me this recipe and I’ll forever be in debt to her for it! These Fluffy Eggnog Muffins are a-mazing! They are the perfect texture, super fluffy and they melt in your mouth! And they pair perfect with hot chocolate or coffee!
Quick tangent, how do you drink your eggnog? Straight or mixed? I’m all about mixing my eggnog with Sprite! Not too much Sprite though! Maybe like ¾ Egg Nog with ¼ Sprite! K – now back to business!
3 cups All Purpose Flour
2 ½ teaspoons Baking Powder
¼ teaspoon Baking Soda
¼ teaspoon Grated Nutmeg
1 teaspoon Salt
2 sticks Horizon Organic salted butter, softened
½ cup sugar
2 large Horizon Organic Eggs
1 cup Horizon Organic Low-Fat Eggnog
½ cup Powdered Sugar
Start by heating your oven to 350 degrees and lining a 12 spot muffin pan with cupcake liners.
Take your dry ingredients: 3 cups flour, 2 ½ teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon grated nutmeg and 1 teaspoon salt and whisk them together.
In a separate large bowl or your stand mixer add 1 ½ cubes (12 tablespoons) and beat it until creamy. Scrape the sides if needed during the process. Next add the sugar and combine it and the butter. The mixture should be light and fluffy. Then one at a time add the eggs to the mixture and mix. Beat the batter until the mixture is completely combined and smooth.
Now we’re going add the dry ingredients and eggnog to our butter and sugar mixture. Start by adding ¼ of the dry ingredients to the butter and sugar mixture. Combine using a wooden spoon (no mixers friends!). Once combined, add in ⅓ cup eggnog and combine again. Then continue adding the flour mixture and the eggnog alternating, ending with the last quarter of the dry ingredients. Only mix until all the ingredients are completely combined, but do not over mix. The mixture will be fairly thick and somewhat sticky.
Add the batter to the muffin tins, filling each one just to the top and not above at all. Bake for 25-30 minutes, until the sides are starting to brown. Remove from the muffin pan to a wire rack.
Melt the ½ cup butter in the microwave. With a pastry or basting brush, brush the tops of the Egg Nog Muffins with the melted butter. Then dust the tops of the muffins with powdered sugar using a powdered sugar duster. If you don’t have a powdered sugar duster, then you can even just dip the tops of the muffins into a bowl of powdered sugar!
You guys, they’re seriously so delicious! You’ll love them! The Eggnog flavor is not overwhelming, but you can for sure taste it! Keep in mind that you can make this dough ahead of time and just keep it in the fridge until ready to use. So, if you’re wanting them warm for breakfast, feel free to make the dough the night before. Also, I would say the muffins are good for 2 days after you make them. Not that they ever last that long in my house though!
This is a sponsored conversation written by me on behalf of Horizon Organic. The opinions and text are all mine.