Eggnog Muffins With Nutmeg-Streusel Topping

My mom passed on this recipe clipped from Midwest Living that she received from a friend. The original recipe recommends serving it warm, but we enjoyed them both warm and at room temperature.

• Ready In: 50 mins
• Yields: 12 muffins

Ingredients

• 2 1⁄4 cups all-purpose flour
• 1  cup sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon ground nutmeg
• 2  eggs, lightly beaten
• 1  cup  eggnog
• 1⁄2 cup butter, melted and cooled
• 1  teaspoon vanilla
• 1⁄2 teaspoon  rum extract

• Nutmeg-Streusel Topping

• 1⁄3 cup all-purpose flour
• 1⁄3 cup sugar
• 1⁄2 teaspoon ground nutmeg
• 2  tablespoons butter

Directions

1. Prepare a muffin tin with paper liners or grease each cup.
2. Mix together flour, sugar, baking powder, and nutmeg in one bowl.
3. In a second bowl, mix the eggs, eggnog, melted butter, vanilla, and rum extract.
4. Pour the wet ingredients into the dry ingredients. Stir until combined and dough is just moistened.
5. Fill each cup 2/3 of the way full with the muffin batter.
6. Preheat oven to 375°F.
7. Prepare streusel topping by combining the flour, sugar, and nutmeg. Cut in the butter until coarse crumbs are formed.
8. Sprinkle each cup with streusel.
9. Bake 18-20 minutes, or until a pick comes out clean.