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Brown Butter Eggnog Muffins

Brown Butter Eggnog Muffins
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Eggnog muffins with brown butter streusel and an eggnog glaze.

Ingredients

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Streusel

  • ¼ cup (30g) all-purpose flour
  • ¼ cup (50g) light brown sugar, packed
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons (28g) unsalted brown butter, cold

Muffins

  • 2¼ cups (270g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • ½ cup (113g / 1 stick) unsalted brown butter, melted and slightly cooled
  • ⅔ cup (130g) granulated sugar
  • ⅓ cup (65g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon rum extract (optional but recommended)
  • ¾ cup (180ml) eggnog

Eggnog glaze

  • ½ cup (60g) powdered sugar
  • 1 tablespoon (14g) unsalted butter, melted
  • 1-3 tablespoons eggnog (adjust for desired consistency)

Instructions

  1. Preheat your oven to 400°F (200°C) . Line a 12-cup muffin tin with paper muffin liners or grease the cups well.
  2. Combine dry ingredients : In a small bowl, whisk together the flour, brown sugar, and cinnamon until evenly distributed.
  3. Add cold brown butter : Cut the cold brown butter into small pieces and add to the flour mixture. Use your fingertips to crumble and rub the butter into the dry ingredients until small clumps form. The mixture should resemble coarse crumbs with pea-sized pieces. Set aside.
  4. Mix dry ingredients : In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, nutmeg, and salt until well combined. Set aside.
  5. Combine wet ingredients : In a large mixing bowl, whisk together the melted (and slightly cooled) brown butter, granulated sugar, and brown sugar until smooth and well combined.
  6. Add eggs and extracts : Add the room-temperature eggs, vanilla extract, and rum extract (if using). Whisk vigorously until the mixture is smooth, emulsified, and slightly lighter in color, about 30 seconds.
  7. Alternate dry and wet : Stir in about half of the flour mixture with a spatula or wooden spoon, mixing just until mostly combined with some flour streaks remaining.
  8. Add eggnog : Pour in the eggnog and stir gently to combine.
  9. Final flour addition : Add the remaining flour mixture and mix just until fully combined with no flour pockets visible. Don’t overmix or the muffins will be tough, some small lumps are okay.
  10. Fill muffin cups : Use a large cookie scoop or spoon to divide the batter evenly among the 12 muffin cups. Each cup should be nearly full, about ¾ to almost full.
  11. Add streusel : Generously sprinkle the streusel mixture over the top of each muffin, gently pressing it down slightly so it adheres to the batter.
  12. Bake : Place in the preheated oven and bake for 18-22 minutes. Rotate the pan halfway through (around the 10-minute mark) so the muffins brown evenly.
  13. Test for doneness : Muffins are done when the tops are golden brown, spring back when lightly touched, and a toothpick inserted into the center comes out clean or with just a few moist crumbs (no wet batter).
  14. Cool : Remove from the oven and let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
  15. Mix glaze base : In a small bowl, whisk together the powdered sugar and melted butter until smooth.
  16. Add eggnog gradually : Add eggnog 1 tablespoon at a time, whisking after each addition, until you reach your desired consistency. For a thick drizzle, use 1-2 tablespoons; for a thinner glaze, use 3 tablespoons.
  17. Glaze the muffins : Once the muffins are completely cool, drizzle the eggnog glaze over the tops using a spoon or transfer to a piping bag for more control. Important: Only glaze the muffins you plan to eat immediately, glazed muffins are best the same day.

Notes

Preparation, total time and any batch-cooking or cooling allowances are estimates, not kitchen-tested timings. Follow the per-tray baking range and doneness cues in the instructions. Allow all stated chilling, freezing and cooling time; larger portions and extra oven batches may take longer. The total-time allowance includes approximately 35 minutes for resting, chilling, setting or cooling; some tasks can overlap. Start with prepared brown butter and weigh the stated amounts after browning; the 28 g streusel portion must be cold and the 113 g batter portion melted and slightly cooled. Time for making and cooling the brown butter is additional.

Find it online: https://sweetcraftrecipes.com/brown-butter-eggnog-muffins/