Eggnog Doughnut Muffins

These mini doughnut muffins have the perfect amount of eggnog flavor and are top with a delicious eggnog glaze.

I have a hard time keeping eggnog in the house. If I buy some for a recipe, I have to make sure it is well known not to drink any until I have made the recipe. My husband and girls love to drink it so much that they ask everyday if they can have any eggnog yet.

I think I need to start buying two containers of eggnog, one for them to drink and one for me to bake with. I do not know why but I would rather bake with eggnog than drink it. Don't get me wrong I like eggnog and enjoy a glass of it, but not nearly as much as my husband and daughters.

Eggnog Doughnut Muffins

Ingredients:

• 2 2/3 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 1/4 teaspoons ground nutmeg
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, room temperature
• 1/4 cup canola
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar
• 2 eggs, room temperature
• 1 cup eggnog

Glaze

• 1 tablespoon unsalted butter, melted
• 3/4 cup confectioners' sugar, sifted
• 1/4 cup eggnog
• 1/4 teaspoon vanilla extract
• pinch ground cinnamon
• pinch ground nutmeg

Directions:

1. Preheat oven to 350º F. Lightly grease 2 mini muffin pans and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and nutmeg.
3. In the bowl of a stand mixer cream together the butter, canola oil and sugars until smooth.
4. Add in the eggs, one at a time, beating until combined. Add in vanilla and mix.
5. Add the dry ingredients to the butter mixture alternately with the eggnog, beginning and ending with the flour mixture. Mix just until everything is combined.
6. Spoon the batter into the prepared muffin tins until almost full.
7. Bake for 8-12 minutes or until an inserted toothpick comes out clean. Remove muffins from oven and cool for a few minutes.
8. While muffins are cooling whisk together the butter, sugar, eggnog, vanilla, cinnamon and nutmeg, until smooth.
9. Remove muffins from tins and dip the top of the muffins into the glaze. Place muffins on a cooling rack to continue cooling.

Enjoy!!!

Serves: 12
Calories: 343
Total Fat: 12.1g
   Saturated: 4.8g
   Polyunsaturated: 1.7g
   Monounsaturated: 4.5g
   Trans: 0g
Cholesterol: 50.2mg
Sodium: 276.7mg
Potassium: 2.4mg
Total Carbs: 33.7g
   Dietary Fiber: 0.1g
   Sugars: 31.7g
Protein: 2.3g
Vitamin A: 6%
Vitamin C: 0.8%
Calcium: 4.2%
Iron: 1.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Two Peas & Their Pod.