Gingerbread Eggnog Streusel Muffins

Gingerbread Eggnog Streusel Muffins image


  • 1/2 cup plain one-minute oats, uncooked
  • 1/2 cup packed light or dark brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 tsp. ground ginger
  • ¼ cup cold butter (4 Tbsp. or ½ stick), cut into 1-inch pieces
  • 1/2 cup butter (8 Tbsp. or 1 stick)
  • 3/4 cup dark molasses (not blackstrap)
  • 1 large egg
  • 1/2 cup Hood® Sour Cream
  • 1/2 cup Hood® Golden, Light or Vanilla Eggnog
  • 1 tsp. pure vanilla extract
  • 3 cups all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/4 tsp. ground cinnamon
  • 1 1/4 tsp. ground ginger
  • 1/2 tsp. ground allspice
  • 1/2 cup packed light or dark brown sugar
  • 2 Tbsp. Hood® GoldenLight or Vanilla Eggnog
  • 1/2 cup powdered sugar


  • STEP 1

    Preheat oven to 400˚F. Line 16 muffin cups with muffin liners.

  • STEP 2

    Make the streusel. Place the oats, brown sugar, flour and ginger in a small mixing bowl. Add the butter and, using your fingers or a fork, combine until the butter is in small pea-size pieces. Set aside.

  • STEP 3

    Make the muffins. Melt the butter and place in a large bowl of a stand mixer. Add molasses, egg, sour cream, eggnog, and vanilla and mix until combined, about 45 seconds to 1 minute.

  • STEP 4

    In a medium mixing bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, allspice, and brown sugar.

  • STEP 5

    Add the flour mixture to the butter mixture. Stir by hand until just combined. The batter will be thick and may be lumpy. Do not over mix.

  • STEP 6

    Divide the batter evenly among 16 muffin cups. Top each cup with 2 tablespoons of streusel topping. Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and allow to cool on a wire rack for at least 30 minutes.

  • STEP 7

    Make glaze. Place the eggnog and the powdered sugar in a medium mixing bowl. Stir until smooth. Drizzle on top of each muffin.

Per Serving: Calories: 325, Carbohydrate: 52 grams, Protein: 4 grams, Fiber: 1 gram, Fat: 12 grams, Saturated fat: 7 grams, Cholesterol: 44 milligrams, Sodium: 292 milligrams, Calcium: 73 milligrams.

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