Tender eggnog latte muffins crowned with crunchy, sweet walnut streusel will get you into the holiday spirit!
I absolutely love eggnog. Peppermint and gingerbread have their place, but eggnog is the flavor I associate most with the holiday season.
I always get excited when I see it popping up on shelves, but I try to wait as long as I can before I actually buy it. I like to wait and pour my first glass while we decorate our tree, but I can’t always wait that long.
A few years ago, I started buying dairy free nogs instead of more traditional versions. If you haven’t tried them yet, I definitely recommend it. They have the warm flavor and velvety texture of eggnog, but without the heaviness that can leave you feeling weighed down or the high calorie counts. Silk’s line of soy and almond nogs all clock in at 80 calories or less per serving, so you can raise your glass without the guilt.
In addition to drinking the nog, I love to bake with it. It makes an incredible base for French toast or pancakes! This year, I used Silk’s original soy nog to make these eggnog latte muffins. They’re fluffy and tender, with a subtle eggnog and coffee flavor throughout and a sweet, crunchy topping full of warm spices. They definitely got me in the mood for the holiday season – not that I needed much help! Don’t worry, since they uses just 1 cup of nog, you’ll have plenty left over for drinking.
I intentionally kept these muffins pretty plain, since I didn’t want the eggnog flavor to get lost. They’re delicious on their own, but they’re also the perfect canvass for some preserves. I love them with tart cherry preserves, but they’re also be amazing with blackberry jam or even a little cranberry sauce.
For more recipes, a free digital holiday recipe book and a coupon, be sure to visit www.silk.com/holidays
- 1 cup Silk Soy Nog Original
- 1/2 cup oats
- 1/3 cup sugar
- 1 teaspoon coffee extract
- 2 eggs
- 2 cups flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- For the streusel:
- 1/2 cup sugar
- 1/2 cup flour
- 1/4 cup walnuts
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons coconut oil, melted
- Heat oven to 400ºF. Place paper liners into each of 12 muffin cups.
- In a mixing bowl, combine the soy nog and oats. Stir well, then let rest 5 minutes. Mix in the sugar, coffee extract, and eggs.
- In a second mixing bowl, combine the flour, baking powder, and salt. Stir the wet ingredients into the dry ingredients until just combined, being careful not to overmix. Divide the batter among the cups, filling each about 3/4 full.
- To make the streusel, combine the sugar, flour, walnuts, and spices in a small bowl. Add the melted coconut oil and stir until the ingredients are throughly moistened and have a sandy texture. Sprinkle the streusel over the muffin batter.
- Bake 15-18 minutes.
This is a sponsored conversation written by me on behalf of Silk . The opinions and text are all mine.