I’m a sucker for a fresh baked muffin anytime of year but these eggnog muffins are an easy festive treat to whip up during the busy holidays. Even if you’re not an eggnog fan I’ll bet you’ll still love these muffins!
The recipe makes a smaller batch of 9 muffins. You can easily double the recipe if you want to feed a crowd but remember muffins are best enjoyed the same day so avoid making too many that will sit around for days. If you need you can also freeze these muffins and pull one or two out as you like.
Well there’s no doubt about it that the eggnog is the hero here! But to bring out and enhance the eggnog, ground nutmeg and ground cinnamon shine through. And to give it that classic eggnog holiday feel rum extract tops it off. You can substitute the rum extract for vanilla extract in a pinch but for the ‘eggnog feel’ I’d suggest otherwise. You can find an assortment of natural and artificial extracts at your local Bulk Barn food store. And while you are there stock up on all your spices for the holidays too. It’s my go to store!
- All-purpose flour
- Granulated sugar & icing sugar
- Unsalted butter
- Rum extract (or vanilla extract)
- Baking powder
- Ground cinnamon
- Ground nutmeg
- There’s one major tip to make the best light and fluffy muffins, be it this simple eggnog muffin recipe or your favourite blueberry muffin recipe. Avoid at all cost overmixing the batter! When the batter is overmixed it creates a dense, heavy muffin. You want to mix your batter just until the ingredients are combined! It’s okay to see a few little pockets of flour, I’d rather you have that than dense muffins.
- Another tip is to make sure all of your ingredients are at room temperature. This will help to avoid overmixing. When all the ingredients are at the same temperature they don’t need to be mixed in as much.
How to make Eggnog Muffins
Step One: Preheat your oven, line a muffin tin with liners and prepare your ingredients. In a large bowl whisk butter and sugar together until light and fluffy. Add the egg and rum extract, mix well. In a separate bowl whisk flour, baking powder, cinnamon, nutmeg and salt together. Add dry ingredients into the butter mixture alternating with the eggnog, just mix until combined. Do not overmix!
Step Two: Evenly spoon batter into muffin cups and bake for 18 minutes or just until the middle is set (be careful not to overbake). Let muffins cool on a cooling rack.
Step Three: In a bowl add icing sugar and eggnog. Whisk until smooth. You want the icing to be soft and pliable.
Step Four: Once muffins are cool, dip or spread the icing on top.
Step Five: Sprinkle a small amount of nutmeg on top for an extra sparkle of colour! Let muffins sit until icing is firm. Enjoy!Print
Simple Eggnog Muffins
These simple eggnog muffins are a festive treat to celebrate the holidays. It’s a great way to use up leftover eggnog or it may be worth buying a carton just for the muffins! The eggnog is used both in the batter and to make a simple glazed icing. It’s combined with the classic holiday flavours like nutmeg and cinnamon.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 9 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon rum extract (or vanilla extract)
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup eggnog, at room temperature
- 1 cup icing sugar, sifted
- 2 Tablespoons eggnog
- Preheat oven to 375˚F and line a muffin tin with paper cups, set aside.
- In a large bowl beat (or whisk) butter and sugar together until light and fluffy. Add the egg and rum extract, mix well.
- In a separate bowl whisk flour, baking powder, cinnamon, nutmeg and salt together.
- Add dry ingredients into the butter mixture alternating with the eggnog, just mix until combined. Do not overmix!
- Spoon batter into muffin cups and bake for 18 minutes or just until the middle is set (be careful not to overbake).
- Let muffins cool on a cooling rack.
- Meanwhile make the icing. In a bowl add icing sugar and eggnog. Whisk until smooth. You want the icing to be soft and pliable. Cover with plastic until ready to use.
- Once muffins are cool, dip or spread the icing on top. Sprinkle a small amount of nutmeg on top for an extra sparkle of colour!
Muffins are best enjoyed the same day. Store in an airtight container at room temperature for 2 days or freeze for up to a month.
- Serving Size: 1
- Calories: 266
- Sugar: 31g
- Sodium: 181mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 48.6g
- Fiber: 0.7g
- Protein: 3.5g
- Cholesterol: 43mg
Keywords: Breakfast, Snack, Christmas, Holiday, Muffins, Eggnog
Yes, you can use homemade or store bought eggnog in this recipe. If you enjoy drinking it you’ll love baking with it too! Be careful substituting egg free and dairy free versions as it will alter the texture in the muffins.
The most common factor for dense muffins is overmixing the batter or using ingredients that aren’t at room temperature. Make sure to mix the batter just until the ingredients are combined.
Leftover eggnog can be used in baking and cooking to create a holiday flair. Anywhere you use milk in a recipe you can usually substitute it for eggnog. Add a little extra flavour and spice; nutmeg, cinnamon and rum extract and you’ll have a new holiday recipe. Try making these eggnog muffins for a simple fun recipe.
This blog post has been sponsored by Bulk Barn Canada where you can find all your baking needs! All opinions are my own and I’m so happy to work with brands I love so I can continue to share these recipes with all of you! I hope you guys get to a Bulk Barn soon and try out this recipe.
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