Ingredients
3cupsall-purpose flour
1tbspbaking powder
¾tspsalt
½tspground nutmeg
½tspground cinnamon
⅔cupsugargranulated
⅓cupsugarpacked light-brown
6tbspbutterunsalted, softened
¼cupvegetable oil
2largeeggs
1tspvanilla extract
½tsprum extract
1cupeggnog+ 2 tbsp, not light
2cupssugarpowdered
¼tspground nutmeg
4tbspeggnog
¼tsprum extract
Preparation
Preheat oven to 400 degrees F. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together granulated sugar, brown sugar, butter and 1 tablespoon of the vegetable oil on medium-high speed until pale and fluffy.
Blend in remaining vegetable oil.
Mix in eggs one at a time, blending just until combined after each addition. Add in vanilla and rum extract with the second egg.
Add ⅓ of the flour mixture and using a rubber spatula, fold into batter just until nearly combined.
Add ½ of the eggnog and fold just until nearly combined, then repeat the process once more.
End by adding in the last ⅓ of the flour mixture and folding just until combined to create a thick batter.
Divide batter among 12 paper-lined muffin cups, filling each cup at about ⅓.
Bake in preheated oven for 18 for 21 minutes or until a toothpick inserted into the center of muffin comes out clean.
Allow to cool in muffin tin for several minutes then transfer to a wire cooling rack.
Cool for 10 minutes, then dip into the glaze while still warm.
Return to cooling rack and allow the glaze to set at room temperature. Store in an airtight container.
In a mixing bowl, whisk together powdered sugar and ¼ teaspoon nutmeg.
Add in 3 tablespoons of eggnog and rum extract. Whisk to combine.
Mix in an additional tablespoon of eggnog as needed.
