Ingredients:

  • 2 cups (250g) all-purpose flour
  • 0.75 cup (150g) granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp ground nutmeg, divided
  • 0.5 tsp ground cinnamon
  • 1.125 cups (270ml) full-fat eggnog, divided
  • 1 large egg
  • 0.5 cup (115g) unsalted butter, melted
  • 1 tsp vanilla extract
  • 2 tbsp dark rum
  • 3 tbsp granulated sugar (for topping)
  • 0.5 cup powdered sugar

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a 12-cup standard muffin tin with paper liners or grease thoroughly with butter.
  2. In a large bowl, whisk together the flour, 150g granulated sugar, baking powder, salt, 1 teaspoon of nutmeg, and cinnamon.
  3. In a separate bowl, vigorously whisk 1 cup of eggnog, the egg, melted butter, vanilla extract, and dark rum until fully emulsified.
  4. Pour the wet ingredients into the dry mixture. Fold gently with a spatula until just moistened; do not overmix.
  5. Divide the batter evenly among the 12 muffin cups. Combine the 3 tablespoons of sugar and remaining 0.5 teaspoon of nutmeg, then sprinkle generously over the batter.
  6. Bake for 18 minutes. Watch for the edges to turn golden and the tops to feel firm to a light touch.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack. Whisk powdered sugar with the remaining 0.125 cup (2 tbsp) of eggnog to create a glaze and drizzle over warm muffins.