Saturday, January 15, 2011
After the holidays we had a lot of leftover eggnog. It's so rich that I can hardly drink any, but it's tradition to get it. I loved these muffins because have these were baked the whole house smelled like Eggnog. Of course I added cinnamon chips to these which was the perfect touch.
For the muffins:
2¼ cups all-purpose flour
1 tbsp. baking powder
¼ tsp. salt
1 cup plus 2 tbsp. granulated sugar, divided
2 large eggs
¾ cup eggnog
5 1/3 tbsp. unsalted butter, melted
1 tsp. vanilla extract
1½ cups cinnamon chips
Preheat the oven to 400° F. Line 14-16 muffin cups with paper liners. In a medium mixing bowl, combine the flour, baking powder and salt; stir to combine. In a large mixing bowl, combine 1 cup of the sugar, eggs, eggnog, melted butter and vanilla extract. Stir until well combined. Mix in the dry ingredients just until incorporated. Toss the cinnamon chips in, and fold into the batter. Divide the batter evenly between the prepared muffin liners, filling them about two thirds of the way full.
Bake for about 18-22 minutes, or a until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack and let cool completely.