Eggnog Muffins

1 Preheat the oven to 400°F. Line a muffin tin with baking cups, then set aside.
2 Measure the flour, baking powder, ground cinnamon, freshly grated nutmeg and kosher salt in a medium bowl. Whisk to combine, then set aside.
3 Combine the sour cream and sugar in a bowl. Use a whisk or a rubber to whip the two of them together until well-combined.
4 Pour in the eggnog. Stir to combine.
5 Measure in the eggs and vanilla extract. Stir together until completely incorporated. This might take a little time, as you want the eggs to be completely mixed in.
6 Slowly sprinkle the dry ingredients into the wet ingredients, and mix with a rubber spatula until just combined.
7 Scoop the batter into the prepared baking cups. (I added 3 tablespoons of batter to each.)
8 Grate some additional nutmeg on top of each muffin.
9 Bake the muffins for 17-18 minutes, or until the tops have browned slightly and an inserted toothpick comes out clean.
10 Let the muffins cool for 15-20 minutes, then enjoy with a favorite breakfast beverage!