Sourdough Eggnog Muffins
Perfect way to use up your leftover eggnog or justmake it or buy it from the store. These sourdough eggnog muffins are soft and cake-likewith the goodness of sourdough, eggnog, nutmeg, and cinnamon.
Servings: 12 pieces
Calories: 205kcal
Equipment
- whisk
Ingredients
- 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
Instructions
- Pre-heat oven to 375 °F and line 12 cavity muffin tin with paper liner or grease well and set aside.
Dry Ingredients
- In a large bowl add flour, sugar, salt, nutmeg, cinnamon, baking powder, baking soda and mix everything and set aside.
Wet Ingredients
- 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.
Bake
- 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.
Video
Nutrition
Calories: 205kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 228mg | Potassium: 62mg | Fiber: 1g | Sugar: 14g | Vitamin A: 268IU | Vitamin C: 0.3mg | Calcium: 65mg | Iron: 1mg
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