Warm coffee, eggnog coffee cake? Yes, please! I found this recipe on Pinterest a while back from Two Peas and Their Pod, and I have since made it into my own. Enjoy 🙂
Ingredients
For the Streusel:
- 1/2 cup all-purpose l flour
- 1/2 cup brown sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 5 tablespoons unsalted butter cut into small pieces
For the muffins:
- 2 cups all-purpose Gold Medal flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup eggnog
- 1 large egg
- 5 tablespoons unsalted butter melted and cooled
- 1 teaspoon vanilla extract
For the eggnog glaze:
- 1 cup powdered sugar
- 3 tablespoons eggnog
- 1 tablespoon of honey
- Pinch of nutmeg
Instructions
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Preheat the oven to 350 degrees F. Line a muffin pan with paper liners or spray with cooking spray. The recipe makes 10 muffins. Set aside.
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First make the streusel topping. In a small bowl, combine flour, brown sugar, cinnamon, and nutmeg. Add the butter and rub together with your fingers until mixture looks like coarse crumbs. Set aside.
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In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt. Set aside.
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In a medium bowl, combine eggnog, egg, melted butter, and vanilla extract. Whisk until smooth. Pour the liquid ingredients over the dry ingredients and stir until just combined. Don’t over mix.
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Place 1 tablespoon of muffin batter in each prepared muffin cup. Top with 1 teaspoon of streusel. Add more batter to cover the streusel, about a heaping teaspoon. Top muffins with remaining streusel.
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Bake muffins for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let muffins cool to room temperature.
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While the muffins are cooking, make the eggnog glaze. In a medium bowl, whisk together powdered sugar, eggnog, and pinch of nutmeg. Whisk until smooth. Drizzle glaze over the muffins. Serve and enjoy!
