Mandy's Recipe Box

Where a balance diet is a dessert in each hand

Eggnog Streusel Muffins

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Baking with Eggnog is my favorite seasonal thing to do. I really don’t care to drink it, but let me throw it in anything I can and I will. These Eggnog Streusel Muffins are a great Christmas breakfast. Add the oranges from your stockings and some Hot Cocoa and breakfast is served.

I used Eggland’s Best eggs in these muffins. They are full of good stuff. Like:
Eggland’s Best eggs are higher in vitamins & nutrients, and lower in saturated fat compared to ordinary eggs.
Compared to ordinary eggs, Eggland’s Best eggs contain:
o   10 times more Vitamin E
o   4 times more Vitamin D
o   More than double the Omega-3
o   25% less saturated fat
o   3 times more Vitamin B12
o   38% more lutein
Eggland’s Best eggs also have 175mg of cholesterol, are gluten-free, and have zero trans fats. By using high-quality ingredients, like Eggland’s Best eggs, you and your guests are getting better taste, less saturated fat, and more vitamins. Indulge in some delicious desserts this holiday season, and use a more nutritious egg with Eggland’s Best.
 
 
 
 
Check Eggland’s Best out on Facebook, Twitter and Pinterest.
Eggnog Streusel Muffins
 
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Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • For the muffins
  • 2¼ cup flour
  • 1 cup sugar (I used coconut sugar)
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • ½ tsp. ground nutmeg
  • ⅛ tsp. ground cloves
  • 2 large Eggland's Best eggs
  • 1 cup eggnog
  • ½ cup butter, melted and cooled
  • 2 tsp. vanilla bean paste or 2 tsp. vanilla extract
  • For the topping
  • ¼ cup flour
  • ¼ cup sugar
  • ½ tsp. ground nutmeg
  • ⅛ tsp. salt
  • 2 Tbsp. butter, room temperature
Directions
  1. Preheat oven to 375 degrees F.
  2. Line muffin pan with paper liners.
  3. In a bowl, beat together the eggs, eggnog, butter and vanilla.
  4. Add the flour, sugar, baking powder, cinnamon, nutmeg and cloves; stir until combined.
  5. Spoon into 12 muffin cups.
  6. In a small bowl, combine topping ingredients with a fork or pastry blender until crumbly. Sprinkle over batter.
  7. Bake 18 minutes or until golden and toothpick inserted in the center of one comes out clean.
  8. Remove from pan and serve warm.

Comments

  3. I make the best quiche, usually with whatever freshness I have on hand. My family's fave is Ham, Swiss and Asparagus Quiche, served with just a bit of salsa on top — or not. I just "had" my first grandbaby, little June, so am making this tomorrow for my son and daughter-in-law. Grandma's quiche and a new baby… doesn't get any better than that, does it?

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