Eggnog Muffins

For the egg liqueur muffins, first preheat the oven to 180 °C. Grease a muffin tray or line with paper cups.

Mix the eggs with the sugar until creamy. Gradually add the melted butter. Stir in the egg liqueur. Sift the flour and fold in just briefly.

Pour the batter into the muffin cups to a maximum height of 2/3. Bake in the oven for 20-25 minutes.

After baking, let rest in the pan for 5 minutes, then remove from the pan and let cool on a cooling rack until done.

For the filling, mix cream stiffener with powdered sugar. Whip the cream a little, then add the eggnog. Add the cream stiffener/dusted sugar mixture and whip the cream until stiff. Pour into a piping bag fitted with a star nozzle.

Cut the eggnog muffins diagonally and fill the center and top with the whipped topping mixture. Grate the chocolate and sprinkle over the muffins.

Preparation Tip:

Of course, the eggnog muffins can be decorated according to your own imagination.

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