I was grocery shopping at our local Kroger store last weekend when I came across Egg Nog. It looked so festive on the shelf in the dairy section and I just knew I had to buy some (plus it was on sale). I had a couple of recipes that called for Egg Nog that I wanted to try anyway. So, I bought the Egg Nog, went home and baked my very first batch of Egg Nog Muffins.
This was a really easy recipe and the results, well, I took the muffins/cupcakes into work the next day and they were gone within minutes. Later that morning I received a phone call from Lenny wanting to know where all the Egg Nog Cupcakes were and I told him I took them to work, but I saved him four. “Four?”, he said. “What if I want more?” Well, honey, I’ll just have to make some more!
Unbeknownst to me, Lenny loves Egg Nog and when he loves something, well, moderation doesn’t exactly come to mind! In fact, I tease him all the time about he and the boys have a moderation problem.
But, these muffins/mini loaves/cupcakes – whatever you want to call them, really were delicious. You can taste the richness of the Egg Nog and the hint of vanilla and rum. The flavors just all meld together into this dense – kind of the consistency of banana nut bread – cake/bread/muffin like deliciousness that leaves your taste buds wanting for more.
In addition to the rum and vanilla extract, the recipe also calls for instant French vanilla pudding. You can use regular vanilla pudding if you can’t find the French vanilla pudding in your grocery store, but I would definitely recommend the French vanilla. It adds a sort of sophisticated and depth of flavor to the muffins that you just wouldn’t get with regular vanilla pudding.
Then, there’s the glaze. Oh, yeah! The glaze! It’s a simple little glaze made with powdered sugar and the star of the show, Egg Nog. The egg nog infused glaze is the perfect topping for these tasty treats.
You’ve just gotta give this recipe a try! Like I mentioned, these are a denser consistency than cupcakes. And the original recipe called for making the muffins in mini loaf pans. But, I knew I was going to take these muffins to work, so I decided to bake them in muffin/cupcake tins instead.
The Birch Cottage
The perfect holiday treat that's infused with egg nog, vanilla and rum extract.
10 minPrep Time
25 minCook Time
35 minTotal Time
- 2-1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1-1/4 cups sugar
- 1-3/4 cups egg nog
- 2 eggs, beaten
- 1 teaspoon rum extract
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted
- 1 (3.4 oz) package instant french vanilla or vanilla pudding
- 1 cup powdered sugar
- Enough eggnog to make a glaze to drizzle over bread
- Preheat oven to 350 degrees. Grease bottom of mini loaf pans or line muffin tins.
- (Melt butter, if you haven't already.)
- In a bowl, whisk together the flour, baking powder, salt and nutmeg.
- In another bowl, whisk eggs, continue to whisk while adding sugar, eggnog, rum and vanilla extract.
- To the egg mixture, slowly drizzle in the melted butter while whisking. Whisk until blended. Add the flour mixture to the egg mixture and mix until combined well. Add the instant pudding to the mixture and blend.
- Pour into greased mini loaf pans or muffin tins and bake at 350 degrees for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
- I was able to get 18 muffins from this recipe. The cooking time is the same for both the muffins and mini loaves.
- Cool in pans 10 minutes. Remove and cool completely on a baking rack.
- When cool make the glaze: Mix the 1 cup of powdered sugar with enough eggnog to make a pourable glaze. Drizzle over cooled muffins or loaves. Let glaze set before storing muffins.
Recipe adapted from Real Mom Kitchen at http://www.realmomkitchen.com/9515/egg-nog-muffinsmini-loaves/
The perfect holiday treat without being over the top sweet. Perfect holiday Egg Nog Muffins or Mini Loaves or Cupcakes or simply Egg Nog treat yummies.
Til next time…