- 2 1/4 cups all-purpose flour
- 1 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. ground nutmeg
- 2 eggs, lightly beaten
- 1 cup eggnog with rum*
- 1/2 cup light butter, melted and cooled
- 1 tsp. vanilla
*If using non-alcoholic eggnog, feel free to add 1/2 teaspoon of rum extract
Nutmeg-Streusel Topping
- 1/3 cup all-purpose flour
- 1/3 cup sugar
- 1/4 tsp. ground nutmeg
- 2 Tbsp light butter
Preheat oven to 375 degrees F. Grease two muffin tins or line with paper bake cups and set aside. In a medium bowl, combine flour, sugar, baking powder and nutmeg. Make a well in the center of the flour mixture and set aside.
In another bowl, combine eggs, eggnog, butter, vanilla (and rum extract if so desired). Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each a little over two-thirds full. Sprinkle nutmeg-streusel topping over muffin batter in cups.
Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted into centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffins cups and serve warm. Enjoy!