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Gingerbread Muffins with Egg Nog Glaze

Materials

Muffins

  • 1-3/4 cup flour
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1/2 cup (1 stick) melted butter
  • 1/2 Hiland Dairy Egg Nog
  • 1/3 cup molasses
  • 1 large egg

Streusel Topping

  • 1/3 cup flour
  • 1/3 cup light brown sugar
  • 1 tsp cinnamon
  • 2 tbsp melted butter

Egg Nog Glaze

  • 1/2 cup confectioners sugar
  • 2 tbsp Hiland Dairy Egg Nog
  • Dash of pumpkin pie spice

Instructions

Muffins

  • Preheat oven to 400 degrees
  • Line muffin one muffin tin (make 12 muffins)
  • In a large bowl, combine flour, sugar, baking powder, salt, and pumpkin pie spice - Mix
  • In a smaller bowl, combine melted butter, egg nog, and molasses - Mix
  • Add wet ingredients to dry ingredients. Mix until slightly combine. Add the Egg. Mix until well combined
  • Scoop into liners, filling each one about 3/4 full. Set aside. (We thought it was easiest to this with an ice cream scooper)

Streusel

  • In a small bowl add flour, brown sugar, cinnamon and melted butter
  • Stir until crumbly
  • Sprinkle on top of each muffin
  • Bake muffins 18 - 20 minutes - Muffins will appear slightly darkened from molasses
  • Allow to cool for 5 - 10 minutes

Egg Nog Glaze

  • In a small bowl add confectioners sugar, egg nog, and pumpkin pie spice
  • Mix until well combined
  • Drizzle over each muffin