EGGNOG CINNAMON ROLL MUFFINS

Preheat the oven to 425F. Line a 12-cup muffin tin with muffin liners; set aside.
Start by making the cinnamon swirl mixture. Combine all of the ingredients in a small bowl and mix until smooth. Set aside.
Then, make the muffins. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
In a separate large bowl, whisk together the eggs, eggnog, and the melted and slightly cooled butter.
Pour the dry ingredients into the wet mixture, and stir until just combined.
Scoop the batter into the prepared muffin cups.
Transfer the cinnamon swirl mixture into a plastic baggie or piping bag, and snip the corner/end off. Pipe a cinnamon swirl on top of each muffin.
Bake at 425F for 5 minutes. Then, without opening the oven, turn the temperature down to 375F and continue to bake for 10-15 minutes, or until a toothpick inserted into the middle comes out clean.
While baking, make the simple vanilla glaze. Combine all of the ingredients in a medium bowl and whisk until smooth.
Remove the muffins from the oven and let cook for at least 10 minutes, then transfer to a wire cooling rack.
Drizzle with the vanilla glaze. Serve warm or at room temperature.
Enjoy!