These tender eggnog-laced muffins taste great with the cinnamon and nutmeg spiced butter.
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1/2 cup Land O Lakes® Butter, softened
1 tablespoon powdered sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup eggnog
1/4 cup Land O Lakes® Butter, melted
1 large Land O Lakes® Egg, slightly beaten
1 teaspoon rum extract
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Heat oven to 375°F. Grease or place paper baking cups into (2 1/2-inch) muffin cups; set aside.
Combine all butter ingredients in bowl. Beat at low speed, scraping bowl often, until creamy. Set aside.
Combine eggnog, 1/4 cup melted butter, egg and rum extract in bowl. Add all remaining muffin ingredients; stir just until moistened.
Spoon batter into prepared muffin pan. Bake 20-25 minutes or until light brown. Cool slightly; remove from pan.
Combine all topping ingredients except butter in small shallow bowl. Pour 1/4 cup melted butter into another bowl. Dip tops of muffins in melted butter, then in topping mixture. Serve warm with spiced butter.
Mini-sized muffins are perfect for a breakfast buffet where you want to taste a little bit of everything. For mini muffins, prepare batter as directed above. Spoon batter into 36 greased or paper-lined (1 3/4-inch) mini muffin cups. Bake 9-12 minutes. Continue as directed above.