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Eggnod chocolate muffin recipe.
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Moist and Fluffy Eggnog Chocolate Muffins

Tender muffins made with eggnog and swirled with chocolate cream spread.
Course Breakfast
Cuisine American
Keyword eggnog muffins
Prep Time 15 minutes
Cook Time 15 minutes
Servings 12 muffins
Author Dikla Levy Frances

Ingredients

  • 1 2/3 Cups (200g) AP Flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 1/4 tsp Nutmeg
  • 1 Cup Sugar
  • 3/4 Cup (180ml) Full fat Eggnog
  • 2 Large Eggs, at room temperature
  • 1 Stick (113g) Unsalted butter, melted
  • 1/2 Cup Hazelnut spread

Instructions

  • Preheat oven to 350F and line a muffin pan with muffin liners.
  • In a medium bowl sift together flour, baking powder, salt and ntemug add sugar and mix to incorporate.
  • In a large measuring cup mix together the melted butter, eggs and eggnog.
  • Pour the eggnog mix to the flour and mix just to combine, lumpy mixture is ok, do not over mix.
  • Warm the chocolate hazelnut spread in the microwave for about 30 seconds.
  • Pour batter into muffin tins slightly over 3/4 full, then drizzle one tablespoon of the chocolate spread.
  • Use a knife or a took pick to swirl the hazelnut spread on top of the muffin batter.
  • Bake for 18-24 minutes, or until a toothpick comes out from the center of the muffins with a few moist crumbs. Remove from the oven and allow 5 minutes to cool.

Notes

  • Make sure all of the ingredients are at room temperature.
  • The muffins will taste like the eggnog, so make sure it is a brand you enjoy drinking.
  • The muffins are best the same day, and tend to lose their freshness after the first 24 hours. Store at room temperature in an airtight container for up to two days, or freeze in a freeze bag for up to three weeks.
  • The muffins are sweet, and you can replace the chocolate paste with cranberry sauce.