Eggnog Muffins
2¼ cups allpurpose flour 2 tsps. baking powder 1 tsp. cinnamon ¼ tsp. nutmeg ¼ tsp. salt ¾ cup granulated sugar ¼ cup brown sugar ¾ cup butter, room temperature 2 eggs ¼ cup canola oil 2 tsps. pure vanilla extract 2 Tbsps. rum OR 2 tsps. rum extract (rum extract is strong and you don’t need near as much) 1 cup eggnog Eggnog Glaze 1 cup powdered sugar 2 Tbsps. eggnog 1 Tbsp. rum, plus more as needed ¼ tsp. cinnamon Preheat oven to 400°F. Line muffin cups with cupcake liners. In medium bowl, add flour, cinnamon, baking powder, nutmeg and salt. Whisk well to combine. In large bowl, add sugar, brown sugar and butter. Beat until light and creamy, about 3 minutes. Add eggs, one at a time, stirring after each one. Add oil, vanilla, and rum and mix to combine. Alternate adding eggnog and flour mixture in increments until everything is combined and batter is thick. Spoon batter into muffin cups about 3/4 full. Bake 8 minutes. Reduce oven temperature to 350°F and bake another 10 minutes or until toothpick inserted in center comes out clean. Let cool 5 minutes in muffin tin then remove to wire racks to cool. In small bowl, combine powdered sugar, eggnog, rum and cinnamon. Whisk until combined. If needed, add more rum (or milk) 1 teaspoon at a time until drizzle consistency is reached. When muffins have cooled for about 15-20 minutes, drizzle glaze over muffins.
