Hi guys!

Today I’d like to introduce you to someone verrrry special… the eggnog muffin of my dreams! And yours too, I hope!!!

EGGNOG CINNAMON ROLL MUFFINS!

I packed these up exactly 30 seconds after I inhaled 2, and bolted out the door to give them away. I knew my self control didn’t stand a chance around these cinnamon swirled sweeties. Luckily the giddy recipients just couldn’t get enough of these babies; they flew!!! I of course hid just one (ok… three) at home for us as a midnight snack, and we ate them so FAST it’s a blessing one of us didn’t need the Heimlich.

So I know these look a hell of a lot like cupcakes with identity issues – and trust me, I looooong debated titling them ‘egg nog cinnamon roll cupcakes – but they really are muffins. In fact, they have the perfect muffin consistency! Plus, they’re light on the sweet side, which is great since that cinnamon roll icing situation is s-e-r-i-o-u-s.

Let’s talk icing/cinnamon swirls for a sec! They’re what takes these super fab eggnog muffins to the next level. They’re what makes them SUPERSTARS!

The cream cheese icing is a classic butter/cream cheese/ powdered sugar situation, enhanced with just a sprinkle of salt. Ok… and a kiss of bourbon. I can’t help myself!

The cinnamon roll swirl is also pretty basic, but does involve a little stove time…

But just look at it!!! It’s totally worth the heat. Just be smarter than me and move your bare arms away from the scolding hot, bubbling liquid. It HURTS!

Happy Friday, loves! Weekend plans…!? I hope you’re up to awesome things.

Egg Nog Cinnamon Roll Muffins – Baker by Nature

Makes 16 muffins

Ingredients:

For the muffins:

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 cup sugar brown sugar

1 1/2 teaspoons vanilla

2 large eggs, at room temperature

1 3/4 cups egg nog

2 sticks (8 ounces) unsalted butter

For the Icing:

4 ounces cream cheese, at room temperature and cut into tiny pieces

2 tablespoons unsalted butter, very soft

1/2 teaspoon salt

3 cups powdered sugar

1 tablespoon bourbon (optional)

1 teaspoon pure vanilla extract

For the Cinnamon Swirl:

5 tablespoons butter, unsalted

1 cup brown sugar

1 teaspoon cinnamon

2 tablespoons eggnog

1/2 teaspoon vanilla extract

Instructions:

For the muffins:

Preheat oven to 375 degrees (F). Line a muffin tin with paper liners; set aside.

In a mixing bowl whisk together the flour, baking powder, baking soda, salt, spices, and sugar.

In a separate mixing bowl beat together the vanilla, eggs, and egg nog; mix well.

Pour the dry mixture into the wet mixture and stir 4 or 5 times, folding the mixture together with a large rubber spatula. Gently stir in the melted butter and mix until combined. Scoop batter into prepared muffin tin, filling the molds 3/4 of the way full.

Place muffins in oven and bake for 20 – 22 minutes.

Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

For the Icing:

In a stand mixer fitted with the paddle attachment beat cream cheese and butter until light and fluffy. Add the salt, then a 1/2 cup at a time add the powdered sugar. Beat in the bourbon and vanilla, letting them fully incorporate into the icing before turning the mixer off. Place the bowl in the fridge while you make your cinnamon swirl.

For the Cinnamon Swirl:

In a medium-sized heavy bottomed pot combine butter, sugar and cinnamon. Cook the mixture over medium heat – stirring occasionally – until thick, dark brown, and intensely bubbling; about 8 minutes. CAREFULLY add the eggnog and vanilla (it will bubble furiously when you do this) and still quickly to incorporate them into the batter. Pour mixture into a glass spouted measuring cup to cool just a bit. If it cools too much it firms up and becomes hard to pour. If this happens just pop it in the microwave for 30 seconds.

Assembly:

Top each cooled cupcake with a large dollop of cream cheese icing. With the back of a spoon gently press the icing around the top and edges of the cupcake, until it’s pretty enough for you. Drizzle a little cinnamon swirl on top, and vwah la! You’re ready to chow down.