Egg liqueur is an egg-based alcohol made with egg yolks, cream, and rum. Eggnog on the other hand makes use of the egg yolk and the egg whites as well as cream and milk. Usually, Egg liqueur includes quite a bit of rum and some whipping cream while eggnog leans much more on the dairy.
Have you tried this marvelous flavored egg liqueur with muffins? If not, we highly recommend our practical recipe, which is a flavor bomb, easy to make and at the same time consists of ingredients that can be found at home.
Preparation
Egg liqueur Muffins
for 12 pieces
For the dough
5 eggs
190 grams of butter
225 grams of sugar
6 cl eggnog
a pinch of salt
225 grams of flour
For the filling
3cl eggnog
200 ml cream
a packet of vanilla sugar
Preparation time 30 minutes, plus about 25 minutes for baking and about 30 minutes for cooling
Preheat the oven to 175°. Grease a muffin tin and sprinkle with breadcrumbs. Separate the eggs and beat the egg whites until stiff. Refrigerate until further use.
Melt the butter in a shallow saucepan and allow to cool slightly. Cream the egg yolks with the sugar, eggliqueur and salt. Stir in the flour, then stir in the melted butter. Add the beaten egg whites and fold in.
Pour the batter into the wells of the muffin tin and bake the muffins on the middle rack for about 25 minutes. Leave to cool on a wire rack.
For the filling, mix the eggnog with the cream and whip until stiff. Drizzle in the vanilla sugar. Cut a top off the muffins and fill the muffins with the eggliqueur cream.
