Easy Glazed Eggnog Doughnut Muffins

 Glazed Eggnog Doughnut Muffins

If you love the taste of eggnog, then you will really like these muffins. They have great flavor and will remind you of glazed doughnuts.  Eggnog is a seasonal item, unless you make your own. You can find it in grocery stores around the time of Halloween, and then it disappears after New Years. 

Ingredients

1/4 c. butter, softened
1/4 c. oil
1/2 c. sugar
1/3 c. brown sugar
2 eggs
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. salt
1 tsp. vanilla or rum extract
2 2/3 c. flour
1 c. eggnog

Glaze

3 Tbs. butter, melted
1 c. powdered sugar
3/4 tsp. vanilla
2 Tbs. hot water

Directions

Preheat oven to 400°.  Line muffin tins with liners. If you don't have any liners, spray or grease the bottoms of the muffin tins for easier removal.

In a large mixing bowl, cream butter, oil, sugar and brown sugar together until smooth. 

Add eggs, one at a time, beating well after each addition. 

Turn the mixer to low and add the baking powder, baking soda, nutmeg, cinnamon, salt and vanilla or rum extract. 

Beginning and ending with the flour, add some of the flour into the batter and mix until combined. Pour some of the eggnog into the batter, mixing until combined. Keep alternating the flour and eggnog additions, ending with the flour.

Fill the prepared muffin tins with batter. The tins should be filled 3/4 full of batter.

Bake for 15 to 17 minutes, or until a toothpick inserted in the center of a muffin comes out clean. 

While the muffins are baking, it is time to make the glaze

In a medium bowl, combine the melted butter, confectioner's sugar, vanilla and water. Whisk or beat until smooth.

Dip the slightly cooled muffin tops into the glaze. Set the muffins on a plate and allow the glaze to harden. Dip the tops again into the glaze mixture for a second coating and allow the glaze to harden.

You can keep the muffins at room temperature for about a day. You can store the muffins in an airtight container in the refrigerator for 5 days, or in the freezer. If you have leftovers after a day, place the muffins in the refrigerator.  

Muffins stored in the refrigerator will taste dryer than they did when fresh baked.