Brown Butter Eggnog Muffins with Hazelnut Filling
Eggnog muffins feature a naturally rich nutty flavor from the brown butter that is brilliantly complemented by the spice-flecked eggnog infused batter spiked with hints of dark rum. The real star? The unexpected creamy chocolate hazelnut "present" tucked inside.
Equipment
- 12 cup muffin tin
- muffin tin liners
- small saucepan
- medium bowl
Ingredients
Muffins:
- 1 cup unsalted butter
- 1 cup eggnog
- ⅓ cup sour cream
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon imitation rum flavoring optional
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- pinch of ground cloves
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- ½ cup hazelnut spread such as Nutella
Streusel Topping (optional0
- ½ cup all-purpose flour
- 3 tablespoons sugar
- 1½ tablespoons cocoa powder
- ½ teaspoon cinnamon
- ⅓ cup chopped hazelnuts
- ½ teaspoon kosher salt
Instructions
- Place a rack in center of oven set to 375°F. Line a standard 12-cup muffin tin with paper liners.
- Melt the butter in a small saucepan over medium heat. Cook, stirring occasionally, scraping milk solids off the bottom and sides of the pan, until the milk solids turn golden brown and smell nutty, about 10 minutes. Remove 4 tablespoons of the butter and reserve in a small bowl. Pour the remaining butter and brown bits into the mixing bowl and cool for 10 minutes.
- Make streusel topping: Prepare the streusel: In a bowl, stir together flour, sugar, cocoa powder and cinnamon. Using a fork, cut in the reserved 4 tablespoons of butter until it is evenly distributed and forms large, moist crumbs. Using fingers work in the chopped hazelnuts.
- To the reserved browned butter, whisk in eggnog, sour cream, sugar, eggs, vanilla, imitation rum, cinnamon, salt, nutmeg and cloves until combined. Whisk in baking powder and soda Whisk in flour in increments until batter is smooth.
- Spoon a heaping tablespoon of batter into each muffin cup. Place a heaping teaspoon of Nutella® in the center of each. Top each with another heaping tablespoon of batter. Top each generously with streusel topping. Sprinkle tops with sea salt. Bake for 20 to 25 minutes, or until a cake tester inserted in center of one muffin comes out clean.