“Merry Christmas! Shitter was full.”

Any time I think of Christmas I think of eggnog and anytime I think of eggnog I automatically think of National Lampoon’s Christmas Vacation with the Griswolds and Eddie drinking this delectable cocktail out of moose-shaped teacups.

Yes.

If you didn’t get it already that quote above would be from that movie and it is by far the greatest Christmas movie of all-time if you ask me. Every Christmas Eve me and my brothers have the tradition of watching this while drinking eggnog {spiked of course} and the holidays just wouldn’t be the same without it!

I found this recipe after downloading the Better Homes and Gardens app on my phone and seriously this is the best app ever! I spent hours just looking at all the recipes and they have some really great holiday ones too. I always have eggnog on hand during the Christmas season so this recipe was a no-brainer. I of course used eggnog containing rum, but feel free to use regular eggnog from your local grocery store. But eh, what’s the fun in that right??

The only changes I will make next time is to put more batter in each muffin tin. I’m so used to muffins and cupcakes rising like crazy and overflowing the pan! So I only filled them about 2/3rds of the way full {if that} and realized they didn’t rise the way I had liked. Next time I’ll fill them to the top so that they’ll have a gorgeous muffin top!

Betcha never thought muffin tops could be gorgeous 😉

These turned out SO good and I loved how moist they were! The nutmeg is a perfect addition and the crumble topping was delicious. I tried not to use too much butter as I wanted them to be lighter in calories, but you really need to use more butter to have a better crumble. Serve these up for breakfast with your Christmas morning favorites or save them as an indulgent dessert. Either way I think you’ll love these.

RECIPE

Spiced Eggnog Muffins

Recipe adapted from Better Homes & Gardens

Yield: 24 servings 1x

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Ingredients

2 1/4 cups all-purpose flour
1/2 cup Splenda sugar blend (or 1 cup sugar)
2 tsp. baking powder
1/2 tsp. ground nutmeg
2 eggs, lightly beaten
1 cup eggnog with rum*
1/2 cup light butter, melted and cooled
1 tsp. vanilla
*If using non-alcoholic eggnog, feel free to add 1/2 teaspoon of rum extract
Nutmeg-Streusel Topping
1/3 cup all-purpose flour
8 tsp. Splenda sugar blend (or 1/3 cup sugar)
1/4 tsp. ground nutmeg
2 Tbsp light butter

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Instructions

Preheat oven to 375 degrees F.
Grease two muffin tins or line with paper bake cups and set aside. In a medium bowl, combine flour, sugar, baking powder and nutmeg. Make a well in the center of the flour mixture and set aside.
In another bowl, combine eggs, eggnog, butter, vanilla (and rum extract if so desired). Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
Spoon batter into prepared muffin cups, filling each a little over two-thirds full. Sprinkle nutmeg-streusel topping over muffin batter in cups.
Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted into centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffins cups and serve warm. Enjoy!

Notes

Serving Size: 1 muffin • Calories: 240 • Fat: 8 g • Carbs: 33 g • Fiber: 1 g • Protein: 5 g • WW Points+: 6 pts

See someone familiar in the measuring spoons??

Yeeeah still haven’t figured out how to take these pictures and hide myself at the same time. Oh well, no shame in my Sunday morning sweats and messy bun!