Mini Eggnog Doughnut Muffins
Rating
4.37 out of 5 stars
(11)
Ingredients
48 mini muffins or 12 regular muffins
- 1/4 cup butter, at room temperature
- 1/4 cup canola oil
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 2 large eggs
- 2 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoons ground nutmeg
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup eggnog
- For the Glaze:
- 2 tablespoons butter, melted
- 1 1/2 cups confectioners’ sugar, sifted
- 1/2 cup eggnog
- 3/4 teaspoon vanilla
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
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Preparation
Step 1
1. Preheat the oven to 350°F. Lightly grease 2 mini muffin pans or 1 regular muffin pan. Set aside.
Step 2
2. In a large bowl, using a mixer, cream together the butter, canola oil, and sugars till smooth. Add the eggs, beating to combine.
Step 3
3. In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, salt, and vanilla.
Step 4
4. Add the dry ingredients into the butter mixture alternately with the eggnog, beginning and ending with the flour and making sure everything is thoroughly combined.
Step 5
5. Spoon the batter evenly into the prepared pans, filling the cups nearly full. Bake the muffins for 10-12 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Remove muffins from the oven, and let them cool for a couple of minutes.
Step 6
6. To make the glaze, combine butter, sugar, eggnog, vanilla, cinnamon, and nutmeg in a large bowl. Whisk until smooth. Dip the tops of each muffin into the glaze and let cool on a wire cooling rack until glaze sets up.
Step 7
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Chef's notes
I think these Mini Eggnog Doughnut Muffins would be perfect for a Christmas morning breakfast or brunch. They are easy to make and easy to eat. Be careful, the mini muffins are easy to pop into your mouth. I lost count after eating two:
) Go buy some eggnog while it is in season and get baking! The holidays are here!
