Perfect way to use up your leftover eggnog or just make it or buy it from the store. These sourdough eggnog muffins are soft and cake-like with the goodness of sourdough, eggnog, nutmeg, and cinnamon.
With the flavor of rich eggnog and a streusel topping, this muffin is more like a coffee cake. These are excellent additions, like breakfast or brunch on your holiday table
What is Eggnog ?
Eggnog is a traditional Christmas drink in the United States. Usually made with eggs, cream, milk, and sugar.
Eggnog's origins are unknown, but most historians agree it started in medieval Britain. It evolve from the British punch called "posset", which is a warm milk curdled with alcohol and spices. In the 13th century, monks added eggs and figs to posset.
If you want, you can make homemade eggnog with milk, cream, sugar and egg or you can buy it from the store.
How to make this Sourdough Eggnog muffins ?
You need the following ingredients to make this delicious muffin.
- All-purpose flour: I have used all-purpose flour you can also add ¼ cup whole wheat flour to make combo of both flours.
- Sourdough starter: I used 100% hydration sourdough starter. You can use any starter or discard
- Sugar: Granulated sugar is use in this recipe. Brown sugar will change color.
- Eggnog : You can use both homemade / storebought eggnog.
- Egg: Adds extra moistness to the muffins.
- Salt :Adds flavor and brings out sweetness.
- Butter: Melted butter is use in the recipe.
- Leavener: Both Baking powder and baking soda are use in the recipe.
- Spices like Nutmeg , Cinnamon, rum extract and Vanilla extract are use here.
- See recipe card for quantities.
Instructions to make these sourdough eggnog muffins.
First mix in all the dry ingredients, like flour, salt, sugar, baking soda, baking powder, cinnamon and nutmeg and set aside.
In another bowl add egg, eggnog, vanilla extract, melted butter and mix well to this add sourdough starter and combine everything.
Next incorporate the dry ingredients into wet ingredients and set aside.
You need to add streusel topping made with flour, sugar and butter and nutmeg.
Wet ingredients with sourdough starter
Transfer to the muffin tin and bake.
Variation to this sourdough eggnog muffins
Add a little rum to make it spiked sourdough eggnog muffins .
Instead of regular streusel you make it streusel with gingerbread streusel by whisking together flour, sugar, cinnamon, salt, and ginger.
Then, work cold butter into the flour mixture until it's crumbly.
Use this as topping.
These eggnog muffins will stay fresh at room temperature for 2-3 days. For long term storage freeze them. When you are ready to serve, reheat the muffin and serve warm.
When making sourdough eggnog muffins, make sure not to overmix the dough. overmixing can make dry muffins.
Yes you can use spiked eggnog to make this muffins. In that case you can only serve that to adults. Make it kids friendly use rum extract .
I have made this muffin as part of #muffinmonday event.
Looking for other recipes like this? Try these:
Recipes with Eggnog
These are my favorite dishes with eggnog :
Sourdough Eggnog Muffins
- 1 ⅓ cup / 165g all purpose flour
- 1 cup / 250g Eggnog
- ½ cup / 100g Sourdough starter/ Discard
- 1 large egg
- ½ cup / 100g Sugar
- 1 ½ teaspoon / 4g Baking powder
- ½ teaspoon / 2g Baking soda
- ½ teaspoon / 2g Salt
- 5 tablespoon Unsalted butter melted
- ¼ teaspoon rum extract
- ½ teaspoon vanilla extract
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- For streusel topping
- ⅓ cup all purpose flour
- ¼ cup / 50g sugar
- 2 tablespoon cold butter
- ⅛ teaspoon nutmeg
- Pre-heat oven to 375 °F and line 12 cavity muffin tin with paper liner or grease well and set aside.
- In a large bowl add flour, sugar, salt, nutmeg, cinnamon, baking powder, baking soda and mix everything and set aside.
- In another bowl add egg, melted butter, eggnog, vanilla extract, rum extract and mix well to this add sourdough discard/starter and combine everything once again.
- To this add dry ingredients and mix well. Make sure to just combine everything but not to overmix.
For Streusel topping
- In small bowl add 2 tablespoon cold butter, ⅓ cup flour, ¼ cup sugar and ⅛tsp nutmeg and combine everything and set aside.
- Transfer the muffin batter to a prepared muffin tin. To this add streusel topping .
- Bake at 375°F for 13 minutes or until the toothpick comes out clean.
- Serve warm.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.