Egg Nog Coffee Cake Muffins
2 1/4 cups all purpose flour
3/4 cup packed dark brown sugar
2 1/4 tsp cinnamon
3/4 tsp salt
1/2 cup plus 2 tbsp butter, room temp
Whisk together flour, brown sugar, cinnamon and salt; cut in the butter using a pastry blender, your fingertips or two knives until combined but still crumbly. Refrigerate 30 minutes before using.
2 sticks (1 cup) butter, melted
4 cups all purpose flour
2 tbsp baking powder
1 tsp salt
1/4 tsp nutmeg
4 large eggs
2 tsp vanilla extract
1 1/2 cups Egg Nog
- Preheat oven to 375 degrees. Line muffin tins with paper liners. In a large bowl, whisk together flour, baking powder, salt, nutmeg; set aside.
- In another large bowl, whisk together eggs, vanilla and egg nog. Whisk in the melted butter. Using a rubber spatula, fold the egg mixture into the flour mixture until just combined. Fill cups halfway, put a layer of topping on top then cover with more batter. Top each muffin with more topping.
- Bake, rotating tins halfway through, until the muffins are puffed and golden brown and a cake tester inserted in the center of one muffin comes out clean, 16-18 minutes. Transfer to wire racks to cool, then glaze.
- Egg Nog Glaze: Whisk together 1 1/2 cups confectioners sugar with 3 tbsp Egg Nog. Whisk together until smooth; use immediately. Drizzle glaze over top of each muffin.