Fluffy Eggnog Muffins
40—50 Min
Eggnog improves any dish. That is precisely why eggnog has been added to enhance these fluffy muffins and the creamy topping. If you like eggnog, you will love these muffins, whether as a snack or for breakfast; they are impossible to resist.
Ingredients 8 Portions
- 1 pcs.Organic egg, large
- 270 gFlour
- 100 gGranulated sugar
- 200 gButtermilk
- 70 mlVegetable oil
- 90 mlEggnog
- 0.5 pcs.Packet of baking powder
- 1 tsp.Baking soda
- 9 tbsp.Poppy seeds
- 2 pcs.Bourbon Vanilla Pods, Whole
- 1 pinchSea Salt, Coarse
For the eggnog whipping cream
- 250 gWhipping cream
- 5 tbsp.Eggnog
- 1 pcs.Bourbon Vanilla Pods, Whole
Preparation
- 1
To make the fluffy muffins, first crack the egg and cream with sugar and the vanilla from the pods in a bowl.
- 2
Then add the eggnog, the vegetable oil and the butter milk and stir.
- 3
Now mix the flour, baking powder, baking soda and salt and carefully fold into the egg mixture. You should end up with a smooth batter.
- 4
Preheat the oven to 180 °C. Grease the muffin tin with a small amount of melted butter then fill each hole with equal amounts of the batter. Sprinkle with some poppy seeds and bake in the oven for 20–25 minutes.
- 5
Meanwhile, prepare the eggnog cream. Whip the cream and stir in the vanilla from a pod. Shortly before the end, fold in the eggnog.
- 6
Remove the muffins from the tin and allow to cool. Then use a piping bag to pipe on the eggnog cream.
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