• Preheat the oven to 425℉ and line your muffin tins with 12 liners.

For the muffins

• In a medium-sized bowl, add flour, salt, cinnamon, nutmeg, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined and set aside.
  2 1/2 cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt, 1 tbsp cornstarch, 2 1/2 tsp baking powder
• Into a large bowl, add oil and white sugar and whisk together. Then add in the eggs and vanilla and continue whisking. Then add in the eggnog, rum extract (optional), and sour cream. Whisk until everything is well combined and smooth.
  1/2 cup oil, 3/4 cup white sugar, 3 eggs, 3/4 cups eggnog, 1/4 cup full-fat sour cream, 1 tbsp vanilla, 1/4 tsp rum extract
• Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
• Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess.
• Bake the muffins at 425°F for 5 minutes, then lower the temperature to 350°F (do not open the oven door) and bake for an additional 12-15 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
• These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

For the glaze

• Once the muffins have cooled, make the glaze. In a small bowl, add in icing sugar, nutmeg, cinnamon, and 3 tbsp of eggnog. Mix together. Add an extra tbsp of eggnog if you want a thinner glaze.
  1 cup icing sugar, 1/8 tsp cinnamon, 1/8 tsp nutmeg, 3-4 tbsp eggnog
• Gently dip the cooled tops off the muffins in the glaze and allow the excess to drip off for a few seconds. Place on a cooling rack with parchment paper underneath to catch any extra dripping that may occur.
• Allow the glaze to cool and enjoy!