My husband isn’t a big eggnog drinker (like at all), and I enjoy a glass now and then, but the liter carton that I bought just wasn’t going down fast enough. I hate wasting food, so I decided to do some baking with it. If you’re looking for a holiday treat that is a little different from the normal sugar cookie/gingerbread spread, then you have to try out this eggnog doughnut muffin (from Cooking Classy).
1/4 cup oil (original recipe calls for vegetable, but I had olive on hand)
2 large eggs
1 1/2 tsp vanilla extract
1 cup eggnog (2% or higher)
Preheat oven to 400 degrees. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together granulated sugar, brown sugar, butter and 1 Tbsp of the vegetable oil on medium-high speed until pale and fluffy. Blend in remaining 3 Tbsp vegetable oil.
Mix in eggs one at a time, blending just until combined after each addition and adding in vanilla extract with second egg.
Add 1/3 of the flour mixture and using a rubber spatula fold into batter just until nearly combined, then add 1/2 of the eggnog and fold just until nearly combined, then repeat process once more and end by adding in last 1/3 of the flour mixture and folding just until combined (batter will be thick).
Divide batter among paper lined muffin cups.
Bake in preheated oven 18 – 21 minutes until toothpick inserted into center of muffin comes out clean. Allow to cool in muffin tin several minutes then transfer to a wire cooling rack. Ice with icing, if preferred, and store in an airtight container.
This made 15 muffins for me, and I ended up icing them with an easy cream cheese icing (it’s my favourite – M’s too apparently haha).
They are the perfect treat, since they aren’t too sweet, like a cupcake, but they definitely aren’t quite like a muffin. I love the added spice flavour that the eggnog brings, these are a perfect holiday dessert 🙂 Let me know if you try them!