Eggnog Muffins with Streusel Topping

Eggnog Muffins with Streusel Topping 2 1/4 cups all-purpose flour 1 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon ground nutmeg 2 eggs 1 cup eggnog 1/2 cup unsalted butter, melted and cooled 1 teaspoon vanilla 1/2 teaspoon rum extract Streusel Topping 1/3 cup all-purpose flour 1/3 cup granulated sugar 1/4 teaspoon ground nutmeg 2 tablespoons very cold unsalted butter, cut into cubes Preheat oven to 375 degrees. Line a muffin tin with baking cups; set aside. In a medium bowl combine flour, sugar, baking powder, and nutmeg. In a larger bowl, whisk together eggs, eggnog, butter, vanilla, and rum extract. Add flour mixture to the egg mixture; stir just until combined (don’t over-mix!) Spoon batter into prepared muffin cups, filling each two-thirds full. To make the Streusel topping, stir together flour, sugar, and nutmeg in a small bowl. Using a pastry blender (or your hands), cut in butter until mixture resembles coarse crumbs. Sprinkle topping over muffin batter in cups. Bake for 18 to 20 minutes or until a wooden toothpick inserted into centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.