This beautiful Doughnut Muffin looks like a sparkling jewel.

I love these muffins, yes I do. Funny thing is that I have never been a fan of eggnog, and these have a little eggnog in the batter. Even though I am not a fan, I bought eggnog for my visiting children during the holidays. There was leftover and I felt that I should do something with it. I mean, how can you resist cooking something from a carton that says, Southern (something) Vanilla Spice. So, I took a basic doughnut muffin recipe and changed it, a lot. I gave it a drink of eggnog among other things.

This recipe is one that I posted more than a year ago on my other site, but I noticed the other day that eggnog is still available in the store even though the holidays have passed. So, I thought, why not post on my Southern breakfast site here. It would be great with the winter citrus, or the quiche you’ll find in this site.

The good thing about making muffins is that a muffin pan size can be whatever you want it to be. Jumbo, large, small or mini. Make this the size you like and freeze what you can’t eat. You’ll have them when the season is over. Wish I had one right now!

Recipe-

6 tablespoons softened butter

3/4 cup sugar

2 large eggs

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

pinch of salt

1/8 teaspoon freshly grated nutmeg

1 cup Vanilla Spice Eggnog, or flavor of your choice

Topping:

1/4 cup sugar

1/2 teaspoon cinnamon

1 1/2 tablespoons melted butter

Pre-heat the oven to 350. Add paper cupcake liners to a 12 cup muffin tin. In a large mixing bowl, beat the butter and sugar together until creamy. Add the eggs one at a time, beating well between each egg.

To a bowl, add the flour, salt, baking powder, soda and nutmeg. To the butter, sugar mixture, add half the flour mixture and half the eggnog and mix well. Repeat with the remaining flour and eggnog. Scoop mixture into the muffin tins, filling each about 2/3 full. Bake for about 17 minutes or until muffins are lightly browned and a cake tester inserted into the center of the muffin comes out clean. Remove the muffins from the tin and place on a wire rack. Prepare the topping.

For the topping, mix the sugar and cinnamon in a small bowl. Dip the top of each hot muffin into the melted butter and swirl in the cinnamon-sugar mixture. Serve.

You can see the texture of this muffin is just amazing.