Mini Eggnog Doughnut Muffins
User Reviews
4.4
33 reviews
Good
-
Servings
48 mini muffins or 12 regular muffins
-
Course
Breakfast, Baked Goods
-
Cuisine
Canadian
Mini Eggnog Doughnut Muffins
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
For the 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 egg large
- 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
Instructions
- 1. Preheat the oven to 350°F. Lightly grease 2 mini muffin pans or 1 regular muffin pan. Set aside.
- 2. In a large bowl, using a mixer, cream together the butter, canola oil, and sugars till smooth. Add the eggs, beating to combine.
- 3. In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, salt, and vanilla.
- 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.
- 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.
- 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.
Genuine Reviews
User Reviews
Overall Rating
4.4
33 reviews
Good
Other Recipes
You'll Also Love
