The muffins are extra moist and dense and flavorful from the eggnog. And then a crunchy little streusel, flecked with a bit more nutmeg, caps it all off.
INGREDIENTS
2 1⁄4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1⁄2 teaspoon ground nutmeg
2 eggs, lightly beaten
1 cup Royal Crest Dairy Eggnog
1⁄2 cup butter, melted and cooled
1 teaspoon vanilla
1⁄12 teaspoon rum extract
NUTMEG-STREUSEL TOPPING
1⁄3 cup all-purpose flour
1⁄3 cup sugar
1⁄2 teaspoon ground nutmeg
2 tablespoons butter
DIRECTIONS
Prepare a muffin tin with paper liners or grease each cup.
Mix together flour, sugar, baking powder, and nutmeg in one bowl.
In a second bowl, mix the eggs, eggnog, melted butter, vanilla, and rum extract.
Pour the wet ingredients into the dry ingredients.
Stir until combined and dough is just moistened.
Fill each cup 2/3 of the way full with the muffin batter.
Preheat oven to 375°F.
Prepare streusel topping by combining the flour, sugar, and nutmeg. Cut in the butter until coarse crumbs are formed.
Sprinkle each cup with streusel.
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