These tender eggnog-laced muffins taste great with the cinnamon and nutmeg spiced butter.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Spiced Butter
12 cup Land O Lakes® Butter, softened
1 tablespoon powdered sugar
12 teaspoon ground cinnamon
14 teaspoon ground nutmeg
Muffins
1 cup eggnog
14 cup Land O Lakes® Butter, melted
1 large Land O Lakes® Egg, slightly beaten
1 teaspoon rum extract
2 cups all-purpose flour
14 cup sugar
2 teaspoons baking powder
1 teaspoon ground nutmeg
12 teaspoon salt
Topping
14 cup sugar
12 teaspoon ground cinnamon
12 teaspoon ground nutmeg
14 cup Land O Lakes® Butter, melted
STEP 1
Heat oven to 375°F. Grease or place paper baking cups into (2 1/2-inch) muffin cups; set aside.
STEP 2
Combine all butter ingredients in bowl. Beat at low speed, scraping bowl often, until creamy. Set aside.
STEP 3
Combine eggnog, 1/4 cup melted butter, egg and rum extract in bowl. Add all remaining muffin ingredients; stir just until moistened.
STEP 4
Spoon batter into prepared muffin pan. Bake 20-25 minutes or until light brown. Cool slightly; remove from pan.
STEP 5
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.
