*Be careful not to overbake your muffins or they will be dry. Always check for doneness at the earliest possible time frame.
*My egg nog was really thick, thicker than heavy cream. Yours may be thinner. You just need 1 1/4 cups total liquid. I used 1/2 cup eggnog to 3/4 cup milk to thin mine out. You can use whatever ratio works for you. If your eggnog is on the thinner side, use just egg nog without any milk.
*The crumb topping makes a TON of crumbs. They will all fit on top of the muffin, but if you want less crumbs, just cut the recipe in half. I promise you'll still have plenty to cover all 12 muffins.
*You can substitute a 6 Tablespoons of oil for the melted butter in the muffin if you'd prefer. I like baking with a light olive oil, but you can use a vegetable oil or other oil.
*You can microwave your eggnog briefly to help bring it to room temperature. Don't let it boil or cook, just make sure it's not cold or even cool anymore.
*Store in a covered container at room temperature for up to 2 days or freeze for longer storage.
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