Ingredients (12 muffins)
- 1 cup yellow cornmeal
- 2/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 4 Tbsp salted butter, melted (1/2 stick)
- 1 cup eggnog
- 1 tsp balsamic vinegar
- 2 large eggs
- Freshly grated nutmeg (for topping)
- Butter (for greasing the pan)
Make the Batter
Preheat your oven to ~400°F. Generously grease a standard 12-cup muffin tin with butter.
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and cinnamon.
In a separate small bowl, whisk together the melted butter, eggnog, balsamic vinegar, and eggs.
Pour the wet ingredients into the dry ingredients. Stir until just combined.
Important: Let the batter rest for ~3-5 minutes. This allows the cornmeal to hydrate and absorb some of the liquid, which improves the texture.
Bake
Use an ice cream scoop to distribute the batter evenly into the 12 muffin cups.
Grate fresh nutmeg over the top of each muffin.
Bake for ~10-13 minutes. They are done when a knife inserted into the center comes out clean.
Serve warm with butter or apple butter.
Eggnog Crumbly Cornbread Muffins
Ingredients
Ingredients (12 muffins)
- 1 cup yellow cornmeal
- 2/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 4 Tbsp salted butter 1/2 stick, melted
- 1 cup eggnog
- 1 tsp balsamic vinegar
- 2 large eggs
- Freshly grated nutmeg for topping
- Butter for greasing the pan
Instructions
- Preheat oven to 400°F and butter a 12-cup muffin tin.
- Whisk cornmeal, flour, sugar, baking powder, baking soda, and cinnamon in a medium bowl.
- In a separate bowl, mix melted butter, eggnog, balsamic vinegar, and eggs.
- Combine wet and dry ingredients, stirring until just mixed.
- Let batter rest 3-5 minutes.
- Scoop batter into muffin cups.
- Grate fresh nutmeg over tops.
- Bake 10-13 minutes until a knife comes out clean.
- Serve warm.
Notes
